CAJ | 학술논문

根据可能用于牛肉及其制品掺假的肉类原料（猪肉、鸡肉和鸭肉），设计了4对引物和探针．经过测试其具有良好的特异性后，对影响各自聚合酶链式反应（ polymerase chain reaction ， PCR）扩增的5个影响因素包括Mg2＋浓度、Taq DNA聚合酶活、dNTPs浓度、引物和探针浓度以及模板DNA用量等进行了优化，确定了最佳的PCR扩增体系．同时，根据优化后的结果，对特异性进行进一步的测试，并使用建立的优化荧光PCR鉴别体系对混合样品和市售样品进行检测，确定整体检出限为0．1％（质量分数），并证明该鉴别体系的实际应用价值．
근거가능용우우육급기제품참가적육류원료（저육、계육화압육），설계료4대인물화탐침．경과측시기구유량호적특이성후，대영향각자취합매련식반응（ polymerase chain reaction ， PCR）확증적5개영향인소포괄Mg2＋농도、Taq DNA취합매활、dNTPs농도、인물화탐침농도이급모판DNA용량등진행료우화，학정료최가적PCR확증체계．동시，근거우화후적결과，대특이성진행진일보적측시，병사용건립적우화형광PCR감별체계대혼합양품화시수양품진행검측，학정정체검출한위0．1％（질량분수），병증명해감별체계적실제응용개치．
According to the possible meat origin ( pork, chicken, and duck) in beef and their pro-cessed products , specific primers and probes were designed .Following the high specificity confirma-tion experiments, five key factors affecting PCR including TaqDNA polymerase and template DNA a-mounts as well as final magnesiumion ( Mg2+) , dNTPs and primers concentrations were optimized to establish an optimal real -time PCR system for beef source components identification .Then the speci-ficity was performed againafter optimization .At the same time , mixed samples and commercial beef products were detected by the real -time PCR identification system .The detection limit was 0 .1%and the accuracy was also verified .