摘要
为了能够更加准确的进行基于RT-PCR技术的血豆腐制品中鸡源性成分定量检测,本实验从扩增DNA片段长度、标准样品DNA处理温度两方面对定量测定结果的影响进行研究。结果表明:高温灭菌会对DNA产生一定损伤,扩增DNA片段长度越短,越不容易受到高温对测定结果的影响,利用和待测样品灭菌温度条件相近的标准样品制作标准曲线,可以提高结果的准确性,完善血豆腐中鸡源性成分定量检测技术。
The effects of amplified fragment length and sterilization temperature of DNA standard sample on results of quantitative determination of chicken-derived ingredients in blood curd were investigated to establish an accurate quantitative RT-PCR assay. High-temperature sterilization induced DNA damage and PCR detection was less vulnerable to the effect of high-temperature sterilization when shorter DNA fragments were amplified. The accuracy of PCR detection was improved and as a result, a perfected PCR assay was established for quantitative determination of chicken-derived ingredients in blood curd when the standard sample used to prepare a standard curve was sterilized at a similar temperature as samples tested.
出处
《肉类研究》
2012年第11期16-19,共4页
Meat Research
基金
国家自然科学基金项目(31271877)
北京市优秀人才培养资助个人项目(2011D001055000001)
关键词
血豆腐
鸡源性成分
定量
引物
温度
blood curd
chicken-derived ingredients
quantitative determination
primers
temperature
