Maker polypeptides and method for detecting non-edible meat from edible meat

A technology for eating meat and polypeptides, applied in the biological field, can solve problems such as inaccuracy, interference with qualitative accuracy, false positive quantification, etc., and achieve the effect of improving food safety

Active Publication Date: 2020-05-08
INSPECTION & QUARANTINE TECH CENT SHANDONG ENTRY EXIT INSPECTION & QUARANTINE BUREAU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after long-term practical experiments, it was found that PCR technology is susceptible to DNA degradation, interference from complex matrices, and sample extraction and amplification methods, thereby interfering with the accuracy of qualitative and quantitative results, and the meat processing process will easily destroy and remove DNA, which cannot be detected by PCR technology
ELISA is often limited by antibody preparation, protein denaturation during processing, complex matrix and homologous interference between closely related species, which can easily lead to false positive results and inaccurate quantification

Method used

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  • Maker polypeptides and method for detecting non-edible meat from edible meat
  • Maker polypeptides and method for detecting non-edible meat from edible meat
  • Maker polypeptides and method for detecting non-edible meat from edible meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] Example 1. Obtainment of characteristic peptides of non-edible meat

[0091] 1. Obtaining of non-edible meat and edible meat samples

[0092] As shown in Table 1, 7 different non-edible meat samples and 4 different edible meat samples were taken, and the samples were fresh meat.

[0093] Table 1. Information of 11 kinds of meat samples

[0094]

[0095]

[0096] 2. Pretreatment of meat samples and acquisition of peptide groups

[0097] 1. Sample pretreatment steps:

[0098] (1) Weigh 1g of meat sample and homogenize it into a powder state, add 10mL protein extract (8M urea, 50mM NH 4 HCO 3 ) shake to extract protein, centrifuge at high speed and low temperature (20000rpm), take 400 μL of supernatant and transfer to 1mL EP tube to obtain protein solution;

[0099] (2) Add 8 mL of 1mol / L dithiothreitol (DTT) to 400 μL of the above protein solution and react at 37°C for 1 hour;

[0100] (3) Add 40 μL of 1 mol / L iodoacetamide (IAA) that has been prepared into th...

Embodiment 2

[0117] Embodiment 2, the detection of the edible meat sample that the market buys

[0118] 1. The steps of analyzing the edible meat to be tested include:

[0119] 1. Sample pretreatment steps:

[0120] Same as Steps 1 and 2 in Step 2 of Example 1.

[0121] 2. Mass spectrometry and liquid phase detection conditions:

[0122] Same as Step 3 of Example 1.

[0123] 3. Analysis of results

[0124] Comparing the detection results of step 2 with the chromatograms of each characteristic polypeptide shown in Table 2 in Example 1, when any of the chromatograms described in Example 1 appears, it can be judged that the edible meat to be tested contains the corresponding species of non-edible meat and edible meat.

[0125] 2. Testing of edible meat samples purchased in the market:

[0126] Randomly buy 3 beef samples (1 fresh meat, 2 cooked meat), 3 lamb samples (1 fresh meat, 2 cooked meat), 3 donkey meat samples (1 fresh meat, 2 cooked meat) randomly purchased from the market Coo...

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Abstract

The invention discloses maker polypeptides and a method for detecting non-edible meat from edible meat. The maker polypeptides comprise any one group, any two groups or all three groups of maker polypeptides from the following groups (a) to (c): the group (a) is maker polypeptides specific to foxes, raccoon dogs and minks, and comprises polypeptides shown as SEQ ID NO.1; the group (b) is maker polypeptides specific to foxes and raccoon dogs, and comprises polypeptides shown as SEQ ID NO.2 and / or 3 and / or 4 and / or 5; and the group (c) is maker polypeptides specific to minks, and comprises polypeptides shown as SEQ ID NO.6 and / or 7 and / or 8 and / or 9 and / or 10. According to the maker polypeptides and the method, a technology for identifying non-edible meat in different edible meat from a polypeptide level is established, and a new effective means is provided for improving food safety.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for detecting characteristic polypeptides of non-edible meat from edible meat. Background technique [0002] With the popularity of fur coats, the number of fur animals (fox, raccoon, mink) increased dramatically. To increase profits, manufacturers include these processed meats from fur animals in their regular table meat sales. What's more, some manufacturers use hormones to improve the luster of fur when raising fur animals. Once these hormone-containing meats are introduced into the market and eaten by consumers, they will threaten human health. The above food adulteration seriously threatens people's health. We need to take necessary measures to prevent and control this food safety risk, so as to give early warning of the risk and ensure people's health and safety. [0003] At present, the methods for effectively and accurately detecting meat types are par...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
CPCG01N30/88G01N2030/8831
Inventor 张鸿伟张晓梅赵雪仇文峰赵飒
Owner INSPECTION & QUARANTINE TECH CENT SHANDONG ENTRY EXIT INSPECTION & QUARANTINE BUREAU
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