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Method and system for supervising fish and quality of raw meat product of fish based on DNA (deoxyribonucleic acid) bar code technique

A barcode and fish technology, applied in the field of molecular biology, can solve the problems of lack, confusion of different types of price tags, and decline in the quality of fish and meat products, so as to achieve the effects of not being easy to forge and imitate, preventing information loss, and saving sequencing costs

Inactive Publication Date: 2017-01-04
CHINESE STURGEON RES INST CHINA THREE GOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country's fish production enterprises lack effective information-based standardized management methods, resulting in unknown sources of fish origin, confusing prices for different types, and consumers lack effective information access channels for purchased fish products. These problems have restricted my country's aquaculture industry. healthy development of
Due to the many links of product circulation, the existence of drug residues, toxins and other factors, the quality of fake and inferior fish and meat products has declined, threatening the health of the people.

Method used

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  • Method and system for supervising fish and quality of raw meat product of fish based on DNA (deoxyribonucleic acid) bar code technique
  • Method and system for supervising fish and quality of raw meat product of fish based on DNA (deoxyribonucleic acid) bar code technique
  • Method and system for supervising fish and quality of raw meat product of fish based on DNA (deoxyribonucleic acid) bar code technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] 1. Materials

[0048] One of four species of puffer, grass carp, carp, and yellow catfish were collected in the market (Table 1). All samples were morphologically identified by the Chinese Sturgeon Research Institute.

[0049] Table 1 Statistical table of samples and primers of fish and raw meat products

[0050]

[0051] 2. Genomic DNA extraction

[0052] Take about 10 mg of tissue into a 1.5 mL centrifuge tube, add 494 μL of DNA lysate and 6 μL of proteinase K (20 mg / mL); lyse the centrifuge tube in a constant temperature water bath at 56°C for 3 hours, after the water bath, add Volume of phenol: chloroform: isoamyl alcohol (25:24:1), shake well to emulsion, centrifuge for 10min, 12000r / min; absorb the supernatant, transfer to a new 1.5mL centrifuge tube, add an equal volume of phenol : Chloroform: Isoamyl alcohol (25:24:1), shake well to emulsion, centrifuge for 10min, 12000r / min. Aspirate the supernatant, transfer it to a new 1.5mL centrifuge tube, add twice t...

Embodiment 2

[0066] The material used in the two-dimensional code in Example 1 is edible ink, and the edible ink includes the following components in parts by weight: including 10 parts of food coloring agent; 20 parts of edible linking material; 0.05 parts of sugar; edible nano-SiO 2 0.5 servings.

[0067] The edible joint material comprises the following components in parts by weight: 20 parts of water; 20 parts of oil; 10 parts of emulsifier.

[0068] Described oil is soybean oil.

[0069] The emulsifier lecithin.

[0070] Add the food coloring agent and konjac glucan into the water, stir to dissolve, then add the edible linking material, konjac glucan, and edible nano-SiO 2 Dissolve and grind to get edible ink.

Embodiment 3

[0072] The material used in the two-dimensional code in Example 1 is edible ink, and the edible ink includes the following components by weight: 35 parts of food coloring agent; 85 parts of edible binder; konjac glucan 0.03 parts; edible nano-SiO 2 3 copies.

[0073] The edible binder comprises the following components in parts by weight: 40 parts of water; 60 parts of oil; and 15 parts of emulsifier.

[0074] Described oil is hydrogenated castor oil.

[0075] The gum arabic.

[0076] Add the food coloring agent and konjac glucan into the water, stir to dissolve, then add the edible linking material, konjac glucan, and edible nano-SiO 2 Dissolve and grind to get edible ink.

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Abstract

The invention relates to a method and a system for supervising fish and quality of a raw meat product of the fish based on DNA (deoxyribonucleic acid) bar code technique and a system. The method includes the steps: (1) extracting DNA of the fish and raw meat product of the fish, and acquiring molecular bar code sequences, namely, mitochondrion COI homologous sequences; (2) performing species identification by a DNA bar code database, converting molecular identification results and product information into a two-dimensional code image, and pasting the two-dimensional code image on the surface of a package; (3) acquiring information such as production places, kinds, processing records and product detection by a consumer by scanning a single two-dimensional code of a commodity through intelligent devices in the circulation process of the fish and raw meat product of the fish. According to the method, automatically supervising of fish products in commercial circulation is achieved by the aid of molecular biology bar code and two-dimensional bar code technology.

Description

technical field [0001] The invention relates to the field of molecular biology, and specifically relates to a quality supervision method and system for fish and raw meat products based on DNA barcode technology. Background technique [0002] The bar code coding system of the modern commodity retail industry is an information system composed of bars and empty symbols arranged by the computer according to certain coding rules. The principle is to obtain 10 by combining N numbers. N Each code represents a commodity, and different types of commodities are distinguished in turn to realize automatic scanning of commodity information. Similarly, as a carrier of heritage information, DNA sequence has four bases: A, T, G, and C. In theory, only 10 base sites can appear 4 10 species (greater than 1 billion), far greater than the number of extant species. But in the real nature, the evolution of organisms is affected by natural selection, which leads to the fixed bases at some positi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/68
CPCC12Q1/6888
Inventor 郜星晨姜伟朱佳志李莎
Owner CHINESE STURGEON RES INST CHINA THREE GOR
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