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5 普通PCR定性检测牛肉中掺假猪肉成分结果 生肉（A）、干制（B）、蒸制（C）、煮制（D）、炖制（E）、煎制（F）、炸制（G）、制烤（H）;M：DL2000 Maker,N：阴性对照;泳道1-5：100%,10%,5%,1%,0.1%

Fig. 5 Qualitative PCR for the determination of adulterated pork in beef Raw meat (A), Dried (B), Steamed (C), Cooked (D), Stewed (E), Pan-fried (F), Fried (G), Prepared baked (H); M : DL2000 Maker, N: Negative control; Lanes 1-5: 100%, 10%, 5%, 1%, 0.1%