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Quantification of adulterated fox-derived components in meat products by drop digital polymerase chain reaction

文献类型： 外文期刊

作者： Wang, Hui 1 ; Chen, Chen 1 ; Zhang, Yan 1 ; Chen, Boxu 1 ; Li, Yongyan 1 ; Jia, Wenshen 2 ; Chen, Jia 3 ; Zhou, Wei 1 ;

作者机构： 1.Hebei Food Inspect & Res Inst, Hebei Engn Res Ctr Special Food Safety & Hlth, Hebei Food Safety Key Lab, Key Lab Special Food Supervis Technol State Market, Shijiazhuang 050227, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Qual Stand & Testing Technol, Beijing, Peoples R China

3.Shijiazhuang Univ, Coll Chem Technol, Shijiazhuang 050035, Peoples R China

关键词： Droplet digital PCR; meat adulteration; quantitative study; fox; artificial adulteration

期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.0； 五年影响因子：2.7 ）

ISSN： 1947-6337

年卷期： 2024 年 22 卷 1 期

页码：

收录情况： SCI

摘要： This paper reported a novel approach to quantification of adulterated fox-derived components in meat products by drop digital polymerase chain reaction (ddPCR). By using the F2 gene as the target gene of fox, a single primer was designed to identify the adulteration that had been added either inadvertently or deliberately during the process. In this paper, the fox meat was used as the experimental materials and a relationship was established between fox mass and copy number by extracting DNA and using DNA concentration as an intermediary. The results that across the dynamic range, the relationships between meat mass and DNA concentration were nearly linear (R2 = 0.9986), as was the relationship between DNA concentration and DNA copy number (R2 = 0.9992). Based on the DNA concentration, the following formulas were developed about the relationship between fox meat mass (Mfox) and DNA copy number (C): Mfox = 0.05C + 2.7.

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