Food and Fermentation Industries >

2022 , Vol. 48 >Issue 24: 281 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030128

Qualitative identification of adulterated venison based on multiplex PCR

  • SHAO Boyu ,
  • XU Ning ,
  • CHI Kaiyue ,
  • YU Wenying ,
  • GAO Lijun ,
  • AI Jinxia ,
  • LUO Yanfei ,
  • LI Mingcheng
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  • 1(Medical Technology School, Beihua University, Jilin 132013, China)
    2(Technical Center of Changchun Customs, Changchun 130062, China)
    3(Chinese Medicine DNA Fingerprint Detection Technology Innovation Center, Beihua University, Jilin 132013, China)

Received date: 2021-11-17

  Revised date: 2021-12-15

  Online published: 2023-01-06

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Abstract

This study establishes a rapid identification method for venison adulteration, and the type of adulterated meat can be qualitatively identified. To establish a method of adulteration of beef and pork in plum venison using the multi-polymerase chain reaction technique. To extract the genomic DNA of the meat tissue of three species of plum venison, beef and pork, and to amplify the specific fragments of Cervus nippon, cattle and pigs through multiple PCR to identify whether the samples contained three animal-derived components of Cervus nippon, cattle and pigs. By amplifying PCR of specific fragments, the meat of Cervus nippon, cattle and pigs can be distinguished from other species at the same time. In this study, a rapid and accurate method based on multiplex PCR was developed to identify adulterated cattle, pigs and other meat in Cervus nippon, providing a new way to solve the problem of adulteration and difficulty in identifying edible medicinal products. The method was developed to provide a new way to solve the problem of adulteration of edible medicinal products.

Key words： multiplex PCR; species identification; venison; food safety; ingredient testing

Cite this article

SHAO Boyu , XU Ning , CHI Kaiyue , YU Wenying , GAO Lijun , AI Jinxia , LUO Yanfei , LI Mingcheng . Qualitative identification of adulterated venison based on multiplex PCR[J]. Food and Fermentation Industries, 2022 , 48(24) : 281 -287 . DOI: 10.13995/j.cnki.11-1802/ts.030128

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