종 특이 프라이머를 이용한 식육가공품의 사용원료 판별법

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 27권 / 1호
ㆍ저자명 : 박용춘, 안치영, 진상욱, 임지영, 김규헌, 이재황, 조태용, 이화정, 박건상, 윤혜성

목차

ABSTRACT
서 론
재료 및 방법
가짜식품 유통사례 모니터링
시약 및 검체 구입
유전자 추출
프라이머 설계
Polymerase Chain Reaction(PCR) 반응액의 조성 및 조건
결 과
종 특이 프라이머를 이용한 식육원료 동정
축산물가공품에 대한 적용
고 찰
감사의 말
요 약
참고문헌

영어 초록

In this study, a method was developed using molecular biological technique to distinguish an authenticity of meats for processed meat products. The genes for distinction of species about meats targeted at 12S or 16S genes in mitochondrial DNA and the species-specific primers were designed by that PCR products' size was around 200bp for applying to processed products. The target materials were 10 species of livestock products and it checked whether expected PCR products were created or not by electrophoresis after PCR using species-specific primers. The results of PCR for beef, pork, goat meat, mutton, venison, and horse meat were 131, 138, 168, 144, 191, and 142 bp each. The expected PCR products were confirmed at 281, 186, 174, and 238 bp for chicken, duck, turkeymeat, and ostrich. Also, non-specific PCR products were not detected in similar species by species-specific primers. The method using primers developed in this study confirm to be applicable for composite seasoning including beefs and processed meat products including pork and chicken. Therefore, this method may apply to distinguish an authenticity of meats for various processed products.

참고 자료

없음