Detection for duck-derived ingredients in foods with real-time polymerase chain reaction method

JIN Ping; DING Hong-Liu; LI Pei; CHEN Yin; FU Chun-Lin

doi:10.13386/j.issn1002-0306.2013.18.041

JIN Ping, DING Hong-Liu, LI Pei, CHEN Yin, FU Chun-Lin. Detection for duck-derived ingredients in foods with real-time polymerase chain reaction method[J]. Science and Technology of Food Industry, 2013, (18): 61-63. DOI: 10.13386/j.issn1002-0306.2013.18.041

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Detection for duck-derived ingredients in foods with real-time polymerase chain reaction method

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A rapidly and specific real-time PCR assay, bansed on the amplification of the Cyt b gene, had been developed for the detection of duck-derived ingredients in food.Simulation samples and commercially processed food testing showed that it was possible to detect 1% duck spiked in other species and it was a potentially reliable and suitable technique in routine food analysis for detection of duck-derived ingredients in food.

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Science and Technology of Food Industry

Detection for duck-derived ingredients in foods with real-time polymerase chain reaction method

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