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Maker polypeptides and method for detecting edible meat

A technology for eating meat and polypeptides, applied in the biological field, can solve the problems of interference with qualitative accuracy, inability to use PCR, false positive quantification, etc., and achieve the effects of wide application, good specificity and high accuracy

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 edible meat
  • Maker polypeptides and method for detecting edible meat
  • Maker polypeptides and method for detecting edible meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Example 1. Obtainment of characteristic peptides of edible meat

[0064] 1. Obtaining of non-edible meat and edible meat samples

[0065] 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.

[0066] Table 1. Information of 11 kinds of meat samples

[0067] NO. Source species of meat samples Classification 1 Fox (Vuples) non-edible meat 2 Silver Black Fox (Vulpes vulpeslinnaeuus) non-edible meat 3 Blue Fox (Alopex lagopus) non-edible meat 4 Raccoon (Nyctereutes procyonoides) non-edible meat 5 Nyctereutes ussarienusis non-edible meat 6 American mink non-edible meat 7 American Mink (Neovison vison) non-edible meat 8 Bovine edible meat 9 Sheep (Caprinae) edible meat 10 African wild ass (Equus asinus) edible meat 11 Pig (Sus) edible meat

[0068] 2. Pretreatment of meat samples and acq...

Embodiment 2

[0088] Embodiment 2, the detection of the edible meat sample that the market buys

[0089] 1. The steps of analyzing the edible meat to be tested include:

[0090] 1. Sample pretreatment steps:

[0091] Same as Steps 1 and 2 in Step 2 of Example 1.

[0092] 2. Mass spectrometry and liquid phase detection conditions:

[0093]Same as step 3 in Example 1.

[0094] 3. Analysis of results

[0095] Compare the detection results of step 2 with the chromatograms of each characteristic polypeptide shown in Table 2 in Example 1, and when any one of the chromatograms in Example 1 appears, it can be determined that the edible meat to be tested contains the corresponding species of non-edible and edible meat.

[0096] 2. Testing of edible meat samples purchased in the market:

[0097] Randomly purchased 3 samples of beef (1 fresh, 2 cooked), 3 lamb samples (1 fresh, 2 cooked), and 3 donkey samples (1 fresh, 2 cooked) from the market Cooked meat), 3 pork samples (1 fresh meat, 2 cook...

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PUM

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Abstract

The invention discloses a maker polypeptides and a method for detecting edible meat. The maker polypeptides comprise a maker polypeptide specific to cattle, sheep, pigs and donkeys, and the maker polypeptide comprises a polypeptide shown as SEQ ID NO.11 and / or 12; the maker polypeptides comprise a maker polypeptide specific to cattle and sheep, and the maker polypeptide comprises a polypeptide shown as SEQ ID NO.13; the maker polypeptides comprise a maker polypeptide specific to sheep and donkeys, and the maker polypeptide comprises a polypeptide shown as SEQ ID NO.17; the maker polypeptides comprise a maker polypeptide specific to sheep and pigs, and the maker polypeptide comprises a polypeptide shown as SEQ ID NO.19; the maker polypeptides comprise a maker polypeptide specific to cattle,and the maker polypeptide comprises a polypeptide shown as SEQ ID NO.14 and / or 15 and / or 21 and / or 22; and the maker polypeptides comprise a maker polypeptide specific to sheep, and the maker polypeptide comprises a polypeptide shown as SEQ ID NO.16 and / or 18 and / or 20. According to the maker polypeptides and the method, a technology for identifying different edible meat from a polypeptide levelis established, and a more precise and reliable 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 characteristic polypeptide and a method for detecting edible meat. Background technique [0002] With the popularity of fur coats, the number of fur animals (fox, raccoon dog, mink) increased dramatically. To increase profits, manufacturers incorporate these processed meats from furry animals into their daily meat sales. What's more, some manufacturers use hormones to improve the lustre of fur when raising animals for fur. Once these hormone-containing meats are introduced into the market and consumed by consumers, they will threaten human health. The above food adulteration is a serious threat to people's health. We need to take necessary measures to prevent and control this food safety risk, so as to give an early warning of this risk and ensure people's health and safety. [0003] At present, the methods for effectively and accurately detecting meat types are part...

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 张晓梅张鸿伟张峰徐杰仇文峰
Owner INSPECTION & QUARANTINE TECH CENT SHANDONG ENTRY EXIT INSPECTION & QUARANTINE BUREAU