肉类食品中掺假成分的分子检测与鉴定方法探讨

Exploration ofMolecularDetection andIdentification Methods for Adulterated Ingredients in Meat Products

FENG Xiaozhen (Shanxi Inspection and Testing Center, Taiyuan O3ooo6, China)

Abstract: Adulteration of meat products not only harms consumers’rights and interests, but also may trigger food safety risks and a crisis oftrust in the industry.Traditional sensory identification and chemical detection methods have limitations interms of accuracy,sensitivityand specifcity,and are diffcult tocope with complex adulteration scenarios.Molecular detectiontechnology,with itspreciseabilitytoidentifybiological genetic material,hasbecome the core method for identifying meat adulteration.Starting from the main forms and hazards of adulteration n meat products,this article systematicall explores the principles,application scenarios,advantages and disadvantagesof molecular detection methods such as Polymerase Chain Reaction (PCR), nucleic acid hybridization, gene chips,and sequencing technology. It aims to provide references for improving the authenticity detection level of meat products and ensuring food safety.

Keywords: meat products; adulterated ingredients; molecular detection; Polymerase Chain Reaction (PCR); genetic identification

肉类食品是人类膳食结构的重要组成部分。（剩余4575字）