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6 定量PCR检测牛肉中掺假猪肉成分标准曲线 生肉（A）、干制（B）、蒸制（C）、煮制（D）、炖制（E）、煎制（F）、炸制（G）、烤制（H）

Fig. 6 Quantitative PCR to determine the standard curve of adulterated pork in beef Raw meat (A), Dried (B), Steamed (C), Cooked (D), Stewed (E), Pan-fried (F), Fried (G), Baked (H)