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3 猪肉及其肉制品中DNA的普通PCR灵敏度试验结果 生肉（A）、干制（B）、蒸制（C）、煮制（D）、炖制（E）、煎制（F）、炸制（G）、烤制（H）;M：DL2000 Marker,N：阴性对照;泳道1-5：50、5、0.5、0.05、0.005 ng

Fig. 3 Common PCR sensitivity test results for DNA in pork and its meat products Raw meat (A), Dried (B), Steamed (C), Cooked (D), Stewed (E), Pan-fried (F), Fried (G), Baked (H); M: DL2000 Marker, N: Negative control; Lanes 1-5: 50, 5, 0.5, 0.05, 0.005 ng