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肉类食品中猪源性成分检测方法之探讨

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摘要 文章介绍了几种主流猪源性成分的检测方法,同时对各种方法的基本原理、适用范围及优缺点进行了探讨。希望对相关工作提供参考。
作者 王志忠 漆晓华
机构地区 宁夏计量测试院 银川市卫生监督所
出处 《科技创新与应用》 2015年第35期300-300,共1页 Technology Innovation and Application
关键词 猪源性 检测方法 扩增 SDS-聚丙烯酰胺凝胶电泳
分类号 TS224.6 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献6

  • 1李家鹏,乔晓玲,田寒友,周彤,杨君娜.食品和饲料中动物源性成分检测技术研究进展[J].食品科学,2011,32(9):340-347. 被引量：45
  • 2GB/T 21101-2007.动物源性饲料中猪源性成分定性检测方法[S].PCR方法.
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  • 5Magdalena Montowska,Edward Pospiech.Species identification of meat by electrophoretic methods[J].Acta Sci.Pol.,Technol.Aliment,2007,6(1):5-16.
  • 6Hugo A,Caldironi,Nicolas G.Quantitative determination of lowsalt soluble protein patterns of bovine muscles cooked at different temperatures,by sodium dodecyl sulfate-polyacrylamide gel electrophoresis[J].Jourmal of Food Science,1980(45):901-904.

二级参考文献61

  • 1LIU Lihua, CHEN Furchi, DORSEY J L, et al. Sensitive monoclonal antibody-based sandwich ELISA for the detection of porcine skeletal muscle in meat and feed products[J]. Food Science, 2006, 71(1): M1- M6.
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科技创新与应用
2015年 第35期

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