Primer group and method for detecting meat provenance in food by multiple fluorescent quantitative PCR (Polymerase Chain Reaction)

Abstract

The invention belongs to the technical field of meat provenance detection, and discloses a primer group and method for detecting meat provenance in food through multiple fluorescent quantitative PCR, and the primer group for detecting meat provenance in cooked food through multiple fluorescent quantitative PCR comprises cattle, chicken, pig and duck specific primers and probes; the method for detecting the meat provenance in the cooked food by the multiplex fluorescent quantitative PCR comprises the following steps: extracting DNA (Deoxyribose Nucleic Acid) and measuring the concentration and the purity; screening a multiple real-time fluorescent PCR reaction system and conditions; setting an experiment contrast; determining a detection limit; carrying out multiple detection of cattle, chicken, pig and duck derived components; and making a quantitative standard curve. The kit is established on a specific primer and probe system of cattle, pig, chicken and duck species, has relatively high accuracy, anti-interference capability and transportability, can accurately and rapidly detect four meat components in one reaction hole at one time through a multiple fluorescent quantitative PCR technology and quantify the four meat components, and saves detection time and cost.

Description

technical field [0001] The invention belongs to the technical field of meat provenance detection, and in particular relates to a primer set and a method for detecting meat provenance in food by multiple fluorescent quantitative PCR. Background technique [0002] At present, in the identification of animal origin, the pretreatment and DNA extraction of meat samples processed by different processes are relatively general, most of which are mainly fresh meat, and there is a lack of technology for separate research on meat samples processed by different processes plan. The identification methods of meat varieties are mainly protein identification and nucleic acid identification. When the meat is processed by cooking, frying, etc., the protein structure is destroyed, but the structure of the nucleic acid does not change after processing. Therefore, it is a reliable method to identify meat products by DNA detection. Studies have proved that the mitochondrial DNA fragments can be...

AI Technical Summary

Problems solved by technology

On the other hand: Most of the reported studies are qualitative tests, and there is a lack of quantitative studies on the concentration of DNA from various meat sources in DNA extracts at the same time

Due to the high sensitivity of real-time fluorescent quantitative PCR technology, it may be misjudged as adulterated due to the qualitative detection of other meat contamination during transportation and processing

Images