Method and identification kit box for identifying meat sources of yak and cattle

A technology for yellow beef and yak meat, which is applied in the fields of biochemical equipment and methods, DNA/RNA fragments, and microorganism determination/inspection, etc., can solve the problem of high detection conditions and inspection personnel requirements, and unfavorable identification methods. Large-scale promotion and detection High cost and other problems, to achieve the effect of simple and easy-to-obtain equipment, suitable for large-scale promotion and application, and close to accuracy

Pending Publication Date: 2018-06-05
LANZHOU INST OF ANIMAL SCI & VETERINARY PHARMA OF CAAS
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Problems solved by technology

Although this method can identify the source of yak and yellow beef, the equipment required for HRM detection is relatively expensive, which makes the detectio

Method used

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  • Method and identification kit box for identifying meat sources of yak and cattle
  • Method and identification kit box for identifying meat sources of yak and cattle
  • Method and identification kit box for identifying meat sources of yak and cattle

Examples

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Embodiment 1

[0074] (1) Collect 30 beef samples of Datong yak, Tibet yak, Yushu yak, Tianzhu white yak, Gannan yak, Xiza cattle (yak) and Pingliang red cattle (yak), each with 150 mg. The total DNA of each sample was extracted separately using a DNA extraction kit to obtain the total DNA of the sample.

[0075] (2) Utilize differential primers to carry out PCR amplification to total DNA, and described differential primers are:

[0076] Upstream primer: 5'-TACCGCCATCTTCAGCAAACC-3';

[0077] Downstream primer: 5'-TTCATAGGTTACACCCTTGACCTAAC-3'.

[0078] PCR reaction system: In a 10 μL system, 0.5 μL of upstream primers, 0.5 μL of downstream primers, 2 μL of total sample DNA, 5 μL of 2×Taq Mix and ddH 2 O 2 μL.

[0079] The PCR reaction conditions were as follows: 95°C hot start reaction for 5 minutes; 94°C reaction for 30 s, 55°C reaction for 30 s, a total of 45 cycles; 75°C reaction for 5 min, 4°C reaction termination.

[0080] (3) After the PCR reaction was completed, the amplified prod...

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Abstract

The invention relates to the field of food detection and provides a method for identifying meat sources of yak and cattle. The method comprises the following steps: extracting total DNA of a to-be-tested sample, and carrying out PCR amplification by virtue of an amplification primer, so as to obtain an amplification product; carrying out enzyme digestion on the amplification product by virtue of restriction endonuclease BspH I, carrying out electrophoresis detection on an enzyme digestion product, and judging the meat source of the to-be-tested sample according to the number of electrophoresisdetection strips. According to the method, only PCR amplification, enzyme digestion and electrophoresis detection are carried out, required equipment is simple, convenient and easily available, the detection cost is low, the operation is convenient, and the universality of the method for identifying the meat sources of the yak and the cattle is effectively improved; and the method is applicable to large-scale popularization and application, and a new thought is provided for the identification of adulteration of similar meat sources.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for identifying the origin of yak and yellow beef and an identification kit thereof. Background technique [0002] Over the past 60 years, China's annual per capita meat consumption has increased by nearly 13 times. Meat consumption is undergoing a steady development from the pursuit of quantity satisfaction to the improvement of quality. There will be more room for development in the next ten years. In today's fierce competition in the market economy, in China's domestic and international trade, it is not uncommon for Chinese meat products to be adulterated and shoddy and deceptive, which seriously damages the interests of consumers. With the increase of feeding costs and the application of fine segmentation and other processing methods, the profit margin has increased significantly, resulting in huge profits for the adulteration of meat, especially high-priced m...

Claims

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Application Information

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IPC IPC(8): C12Q1/6888C12Q1/686C12N15/11
CPCC12Q1/686C12Q1/6888C12Q2565/125
Inventor 郭婷婷牛春娥杨博辉袁超岳耀敬郭健刘建斌冯瑞林孙晓萍
Owner LANZHOU INST OF ANIMAL SCI & VETERINARY PHARMA OF CAAS
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