Establishment of a PCR Method for the Identification of Mink-Derived Components in Common Edible Meats

作     者：Jia-Mu Niu Lin Cui Jin-Xia Ai Guang-Xin Yuan Li-Yuan Sun Li-Jun Gao Ming-Cheng Li 

作者机构：Department of Science and TechnologyBeihua UniversityJilin 132013China School of Technology MedicineBeihua UniversityJilin 132013China College of PharmacyBeihua UniversityJilin 132013China 

出 版 物：《Journal of Analysis and Testing》 (分析检测（英文）)

年 卷 期：2022年第6卷第1期

页      面：51-57页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：financially supported by the Science and Technology Development Program of Jilin Province (20160204004NY, 20200404152YY, 20200403047SF) the Science and Technology Innovation Center Construction Program of Jilin Province (20190902018TC) the Graduate Innovation Program of Beihua University [Beihua Yanchuanghezi 2019 (016)] 

主　　题：Mink Cyt-b Molecular biology Identification of authenticity 

摘      要：In this study,we established a DNA extraction method of meats and a PCR method for the detection of mink-derived compo-nents in common edible *** DNA of meats was extracted by a developed mink-derived component detection method and salting-out method,the specific primers of Cyt-b were designed,and the mink-derived components in common edible meats were identified by *** results showed that the concentration and purity of mink meat DNA extracted by the two methods could meet the requirements of *** mink meat DNA extracted by the developed mink DNA detection method had a high purity and *** mink-derived DNA in common edible meats could be *** specificity of mink meat DNA primer was proved to be good by repeated *** developed mink DNA detection method has the advantages of rapid detection and simple operation,which can be used for the identification of meat products in market and provide an experimental basis for the quality control of meat products.