Rapid authentication of mutton products by recombinase polymerase amplification coupled with lateral flow dipsticks

文献类型： 外文期刊

第一作者： Li, Tingting

作者： Li, Tingting;Jalbani, Yar Muhammad;Zhang, Guilan;Wang, Zhiying;Zhao, Yan;Zhao, Xiaoyan;Zhao, Zhiyong;Chen, Ailiang

作者机构：

关键词： Mutton fraud; Authentication; Recombinase polymerase amplification; Lateral flow dipstick

期刊名称：SENSORS AND ACTUATORS B-CHEMICAL （ 影响因子：7.46； 五年影响因子：6.743 ）

ISSN： 0925-4005

年卷期： 2019 年 290 卷

页码：

收录情况： SCI

摘要： Shish kebabs and mutton slices are two of the most favorite foods in China, which are often adulterated with low-cost animal meat such as chicken or duck meat. Currently, many methods have been applied to mutton adulteration detection. However, existing methods based on protein or polymerase chain reaction (PCR) are timec-onsuming and tedious, making them unfit for rapid and on-site detection of counterfeit mutton products in restaurants. In this study, a visual lateral flow dipstick (LFD) method in combination with recombinase polymerase amplification (RPA) was developed for authentication of mutton slices or heat-processed shish kebabs. In this method, sheep-specific RPA primer was designed against the cytochrome b (Cyt b) gene. RPA reaction could be performed under 37-42 degrees C and finished within 15 min. Then, the products were added onto the LFD sample pad until the final results could be observed by naked eyes within 5 min. The total time for authenticating mutton products was only about 30 min, including 5 min for DNA extraction. In addition, only a portable and inexpensive dry bath incubator was required for the authentication. The proposed method was therefore a simple and fast approach, which was also specific and sensitive, and it could be used for on-site mutton product fraud detection by food safety inspection authorities.

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