4.7 Article

Simultaneous and accurate visual identification of chicken, duck and pork components with the molecular amplification integrated lateral flow strip

期刊

FOOD CHEMISTRY
卷 339, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127891

关键词

Meat adulteration; Multiple polymerase chain reaction; Lateral flow strip; Multiple determination; Chicken; Duck; Pork; Gold nanoparticle

资金

  1. Ministry of Science and Technology of China [2018YFC1603606, 2017YFF0208600]
  2. Natural Science Foundation of China [21804028, 21475030]
  3. Anhui Provincial Natural Science Foundation [1908085QC121]
  4. China Postdoctoral Science Foundation [JZ2019HGTB0068]
  5. Fundamental Research Fund for central university [JZ2019HGTB0068, PA2017GDQT0018, EWPL201905]
  6. China Agriculture Research System-48 [CARS-48]

向作者/读者索取更多资源

This study proposes a visual strategy for simultaneous detection of multiple adulterated components in beef by integrating mPCR with LFS. The method showed comparable sensitivity to qPCR but with simpler operations and lower costs, making it a useful candidate for meat quality control in resource-limited setups.
We propose a visual strategy for simultaneous detection of multiple adulterated components in beef by integration of multiple polymerase chain reaction (mPCR) with the lateral flow strip (LFS). The primer sets for adulterated components are uniquely designed with different nucleic acid tags (NAT), enabling the amplicons with specific wobbled sequences at two opposite ends. The wobbled sequences will precisely hybridize with the pre-immobilized capture probes on T lines (T1, T2 and T3) and C line, contributing to the coloration of LFS. Taking advantages of extraordinary amplification efficiency of PCR and simplicity of LFS, common adulterated components including chicken, duck and pork can be easily detected with LOD as low as 0.01% (wt%), which is comparable to that of quantitative real-time polymerase chain reaction (qPCR) but with more simplified operations and reduced costs. The method can be extended to identification of other components by replacing the functional primer set. This method can be a useful candidate for meat quality control at the resource-limited setups.

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