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

朱扬,刘永峰,魏燕超,申倩,王一凡

Qualitative and Quantitative Detection Methods of Pork in Beef and Its Chinese Processing Products

ZHU Yang,LIU YongFeng,WEI YanChao,SHEN Qian,WANG YiFan

图1 猪肉及其肉制品中DNA琼脂糖凝胶电泳图 泳道1：生肉、2：干制、3：蒸制、4：煮制、5：炖制、6：煎制、7：炸制、8：烤制; M：DL2000 Marker

Fig. 1 DNA agarose gel electrophoresis map of pork and its meat products Lane 1: Raw meat, 2: Dry, 3: Steamed, 4: Cooked, 5: Stewed, 6: Pan-fried, 7: Fried, 8: Baked; M: DL2000 Marker