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应用PCR-RFLP法鉴别肉制品中的猪和牛源性成分

DOI: 10.7685/j.issn.1000-2030.2008.02.028, PP. 135-138

Keywords: PCR-RFLP,鉴别,猪源性成分,牛源性成分

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Abstract:

以动物线粒体DNA中Cytb区段的保守序列为目的基因进行PCR-RFLP,从猪、牛、羊、鸡、鸭、兔6种生肉及高压猪肉、猪肉火腿肠、猪肉枣、猪肉松、牛肉干、牛肉枣、牛肉火腿肠7种加工肉制品中鉴别出猪源性和牛源性成分。所有样品经PCR扩增均产生359bp的片段。扩增子采用AluⅠ限制性酶切所产生的片段差异可用于区分猪肉和牛肉。

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