식육추출가공품의 사용원료 확인을 위한 유전자추출 방법의 비교 및 검토

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 27권 / 2호
ㆍ저자명 : 박용춘, 김미라, 임지영, 박영은, 신준호, 황초롱, 임잔디, 김규헌, 이재황, 조태용, 이화정, 한상배

목차

ABSTRACT
서 론
재료 및 방법
재료선정
시약 및 검체 구입
전처리, 유전자 추출 및 WGA
Polymerase Chain Reaction(PCR) 반응액 및 반응조건
결과확인
결 과
액상형태 식육추출가공품의 사용원료 확인
소스형태 식육추출가공품의 사용원료 확인
분말형태 식육추출가공품의 사용원료 확인
고 찰
감사의 말
요 약
참고문헌

영어 초록

In this study, effective gene extraction methods were compared to identify raw materials of processed meat products through molecular biological methods. Species specific primers were used to identify ingredients of processed foods and, as a sample, 13 kinds of processed meat products including beef, pork and chicken. According to the type of sample, 13 kinds of samples were classified into liquid type, source type and powder type. The samples were pre-treated (centrifugation) and (or) performed Whole Gene Amplification (WGA) kit for amplification of the extracted DNA. As a result, it was possible to identify the raw material of products through the centrifugation of sample 1 ml for liquid type of processed meat products. For source type of products after gene extraction, it was required to perform WGA for the identification of ingredients. For powder type products did not required any further pre-treatment and WGA. In this study, it was an opportunity to confirm the possibility of identification of raw material from the gene extraction of processed meat products and this method could be used to examine the authenticity of raw material of products.

참고 자료

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