DNA-based methods for food authentication

被引：275

作者：

Lockley, AK ^{[1
]}

Bardsley, RG ^{[1
]}

机构：

[1] Univ Nottingham, Sch Biosci, Loughborough LE12 5RD, Leics, England

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2000年 / 11卷 / 02期

关键词：

D O I：

10.1016/S0924-2244(00)00049-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A variety of methods exist whereby the residual DNA content of food material can be used to unequivocally identify the nature of the product. Various techniques are described and discussed, mainly with reference to meat and fish. An attempt has been made to collate the species identified, comprehensively but not exhaustively. Emerging technologies have the potential to simplify the protocols involved with food authentication testing in the future, although the uptake of these by the food industry is liable to be limited by factors such as cost. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：67 / 77

页数：11

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