摘要
【目的】研究DNA条形码技术在常见烧烤肉类真伪鉴别中的应用,为市场监管部门提供分子数据及技术支持。【方法】从烧烤店、食堂、超市和线上平台4个渠道随机采集常见烧烤肉类食材共33份,利用PCR扩增测序技术获得其线粒体细胞色素c氧化酶亚单位I基因(COI)和12S rRNA序列,与NCBI-BLAST比对,从分子水平对这些烧烤肉类食材进行鉴定。通过与商品名对比,判断是否存在混伪现象。【结果】利用通用引物扩增测序共获得28份烧烤肉类的线粒体COI基因和12S rRNA序列,其长度分别为630 bp(编码210个氨基酸残基)和552 bp。通过比对鉴定出28份烧烤肉类来源为家猪(Sus scrofa domesticus)、家牛(Bos taurus)、瘤牛(Bos indicus)、绵羊(Ovis aries)、绿头鸭(Anas platyrhynchos)、白鹅(Anser cygnoides domestics)、原鸡(Gallus gallus)、小黄鱼(Larimichthys polyactis)和茎柔鱼(Dosidicus gigas),序列相似性为99.30%~100.00%;剩余5份样品因无法扩增或序列双峰原因无法通过分子水平进行准确鉴定。系统发育树明显分为两支,一支仅包括茎柔鱼,代表无脊椎动物;另一支由其余8个物种组成,共同构成脊椎动物群。在28份烧烤肉类食材中,共有9份样品的商品名与实际物种不符,均为利用廉价的商品冒充价格更高的食材,其中采集自食堂的掺假率100%,烧烤店的掺假率40%,线上平台购买的食材无掺假现象。【结论】以线粒体COI基因和12S rRNA序列为代表的DNA条形码技术可对市场上常见烧烤肉类进行快速、准确地鉴定,具有广阔的应用前景。
【Objective】To explore the application of DNA barcoding technology in the authentication identification of common barbecued meat,which could provide molecular data and technical support for the market supervision depart‐ment.【Method】A total of 33 barbecued meat ingredients were randomly collected from 4 different channels,including barbecue restaurants,canteens,supermarkets and online platforms.The mitochondrial cytochrome c oxidase subunit I gene(COI)and 12S rRNA sequences were obtained by PCR amplification sequencing technology,which were compared with NCBI-BLAST to identify these barbecue meat ingredients from the molecular perspective.By comparing with the product name,whether there was any phenomenon of counterfeiting was determined.【Result】The mitochondrial COI gene and 12S rRNA sequences of 28 barbecue meats were obtained with universal primers amplification,and the lengths of the sequences were 630 bp(encoding 210 amino acid residues)and 552 bp respectively.Through comparison and iden‐tification,the 28 barbecue meats were identified as Sus scrofa domesticus,Bos taurus,Bos indicus,Ovis aries,Anas platyrhynchos,Anser cygnoides domestics,Gallus gallus,Larimichthys polyactis and Dosidicus gigas,with a sequence similarity from 99.30%to 100.00%.The remaining 5 samples could not be accurately identified at the molecular level be cause they could not be amplified or their sequences presented double peaks.The phylogenetic tree was clearly divided into two branches,one comprising only Dosidicus gigas,representing the invertebrate group;the other comprising the remaining 8 species,together forming the vertebrate group.Among these 28 barbecue meats,a total of 9 samples did not match the actual species,all of which utilized cheap ingredients to pass off high-end goods.Among them,the adulteration rate was 100%for samples collected from canteen,40%for barbecue restaurants,while no adulteration was found in in‐gredients purchased from online platforms.【Conclusion】DNA barcoding technology,represented by mitochondrial COI gene and 12S rRNA sequences,enables rapid and accurate identification of common barbecue meats in the market,dem‐onstrating broad application prospects.
作者
王林俊
任茸茸
朱安琪
李炳鑫
朱梓伟
龚理
WANG Lin-jun;REN Rong-rong;ZHU An-qi;LI Bing-xin;ZHU Zi-wei;GONG Li(College of Marine Science and Technology,Zhejiang Ocean University/National and Provincial Joint Center for Marine Germplasm Resources Exploration and Utilization,Zhoushan,Zhejiang 316022,China)
出处
《南方农业学报》
北大核心
2025年第4期1305-1314,共10页
Journal of Southern Agriculture
基金
浙江省自然科学基金项目(LY21C190007)
浙江海洋大学大学生科研创新计划项目(学术论文类)(2023-A-018)。
作者简介
第一作者:王林俊(2003-),https://orcid.org/0009-0000-2017-3433,研究方向为分子进化,E-mail:3237726712@qq.com;通信作者:龚理(1988-),https://orcid.org/0000-0002-4103-9468,博士,副研究员,主要从事海洋生物适应性进化研究工作,E-mail:gongli1027@163.com。
