【摘要】 随着现代分析检测技术的发展,肉类掺假鉴别技术也得到了长足的发展,主要包括感官鉴定技术、酶联免疫吸附(enzyme-linked immunosorbent assay,ELISA)技术、聚合酶链式反应(polymerase chain reaction,PCR)技术及生物质谱技术等。在这些技术中,感官鉴定技术操作简单,但准确度还有待改进。ELISA技术已有商品化试剂盒,由于受蛋白活性的影响,使其应用范围受到限制。PCR技术具有检测灵敏度高、结果重复性好等优势,但操作繁琐耗时。生物质谱技术通过多肽鉴定肉类掺假成为了一个新的发展方向。本文综述了现阶段常见肉类成分的检测技术,并对各种肉类掺假鉴别技术进行总结与分析,期望为肉类食品安全监测提供理论参考。更多还原

【Abstract】 With the development of modern analytical techniques,identification techniques for meat adulteration have also been well developed,including sensory-directed identification,enzyme-linked immunosorbent assay(ELISA),polymerase chain reaction(PCR) and mass spectrometry(MS).Sensory-directed identification is easy to perform,but the accuracy needs to be improved.Many ELISA kits have already been commercially developed,but their application is limited due to protein activity.PCR has the advantages of high sensitivity and repeatable results despite being tedious and time consuming.The application of MS in peptide analysis has become a new research direction for identification of milk adulteration.This paper provides an overview of the most common techniques currently used to detect meat ingredients and the existing techniques for identifying meat adulteration are summarized and analyzed to provide a theoretical reference for meat safety monitoring.更多还原