Development and comparison of recombinase polymerase amplification assays for the detection of chicken-derived ingredients in food products

被引：0
作者：
Zhou, Cang [1 ,2 ,3 ,5 ]
Wang, Jinfeng [2 ]
Liu, Libing [2 ]
Dong, Zhenguo [4 ]
Fu, Qi [2 ]
Chen, Minna [2 ]
Sun, Xiaoxia [2 ]
Xu, Xiangdong [1 ,5 ]
Wang, Jianchang [1 ,2 ,5 ]
机构：
[1] Hebei Med Univ, Sch Publ Hlth, Shijiazhuang, Peoples R China
[2] Technol Ctr Shijiazhuang Customs, Food Microbiol & Anim Quarantine Lab, Shijiazhuang, Peoples R China
[3] Jiangsu Prov Ctr Dis Control & Prevent, Nanjing, Peoples R China
[4] Hebei Sanshi Biotechnol Co Ltd, Shijiazhuang, Peoples R China
[5] Hebei Key Lab Environm & Human Hlth, Shijiazhuang, Peoples R China
来源：
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS | 2025年 / 17卷 / 01期
关键词：
chicken ingredients; real-time RPA; LFS RPA; authenticity identification; MEAT; QUANTIFICATION;
D O I：
10.15586/qas.v17i1.1516
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The recombinase polymerase amplification (RPA)-based assays, formulated with the ND5 gene, were developed to meet the requirement of detecting different breeds of chicken-derived ingredients in deep-processed foods. The RPA assay demonstrated good inter-species specificity and intra-species conservation, exhibited high sensitivity (10 pg genomic DNA/reaction), high limit of detection, 0.1% (w/w). In all, 20 samples, including sausages and compound seasonings were used to compare the RPA assay developed for this study and other assays. RPA worked along with the polymerase chain reaction method described in SN/T 2978-2011 standard and a previously described protocol. Three compound seasonings containing small amounts of chicken juice or chicken meat showed discrepancies between GB/T 38164-2019 and the remaining methods because of sensitivity issues. Overall, the chicken-specific RPA assay was successfully developed, taking 20-25 min from sample processing to final output.
引用
收藏
页码：1 / 13
页数：13
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