用于分子溯源的鱼糜DNA随加工过程的质量变化分析

Quality Changes of DNA during Processing to Surimi Used for Traceability

摘要:

DNA溯源是食品质量安全管理控制的新兴有效手段之一。而经深加工的产品,其DNA受到破坏、含量低、质量下降,可能会影响到后续的物种鉴定、检测及溯源。作者采用酚-氯仿法抽提大黄鱼(Pseudosciaena crocea)和草鱼(Ctenopharyngodon idellus)在鱼糜制作主要加工工序中的DNA,利用紫外分光光度计、琼脂糖凝胶电泳、18S rDNA扩增和微卫星(SSR)扩增对产物DNA的质量进行评价。结果显示,虽然随着加工的深入进行,DNA产物质量逐渐下降,但仍能满足后续原料的物种鉴定以及用于DNA溯源的要求。

Abstract:

DNA traceability is one of the emerging and efficient means for the management and control of food quality and safety.However,deep processing products suffered DNA destruction,which directly affected the follow-up species detection and traceability.In this study,different stages of Pseudosciaena crocea and Ctenopharyngodon idellus processing Surimi’s DNA were extracted by phenol chloroform and the the DNA quality evaluated by UV spectrophotometer,agarose gel electrophoresis,18SrRNA amplification as well as microsatellite(SSR) amplification.The results showed that,with the processing of the product,DNA quality was gradually declined,but the genomic DNA was still competent for species identification and DNA traceability.