牛肉及其中式加工品中猪肉成分的定性、定量检测方法研究
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朱扬,刘永峰,魏燕超,申倩,王一凡
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Qualitative and Quantitative Detection Methods of Pork in Beef and Its Chinese Processing Products
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ZHU Yang,LIU YongFeng,WEI YanChao,SHEN Qian,WANG YiFan
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表2 猪肉及其肉制品中DNA的含量和纯度
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Table 2 DNA content and purity in pork and its meat products
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烹调方式
Cooking method | 浓度
Concentration (μg·g-1) | A260nm/A280nm
| 生肉（对照组）
Raw meat (control group) | 110.6±18.8e | 1.973±0.025a | | 干制 Dried | 182.3±1.48d | 1.893±0.289b | | 蒸制 Steaming | 215.1±2.67c | 1.873±0.006bc | | 煮制 Cooking | 276.5±8.8b | 1.810±0.010d | | 炖制 Stew | 145.7±1.33a | 1.853±0.006c | | 煎制 pan-Frying | 222.3±6.04d | 1.810±0.010d | | 炸制 Frying | 275.9±7.71b | 1.977±0.006a | | 烤制 Baked | 153.1±19.7a | 1.947±0.011b |
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