Abstract
Objective: A COI sequence-based full-length DNA barcoding technology was established to identify adulteration of seven animal-derived components （including pigs, cows, sheep, chickens, ducks, geese and rabbits） in edible blood products. Methods: After the blood products were extracted and purified by DNA extraction and PCR amplification, the clone sequencing results were submitted to the DNA barcode local database of the 7 blood products for sequence comparison. The pretreatment method, DNA extraction method and PCR amplification conditions of the blood products were also selected and optimized, and various common blood product adulteration models were established to study the lowest adulteration detection rate of the models. Results: The results showed that the DNA amplification efficiency of seven edible blood products was 100%, and the minimum adulteration detection rate in various adulteration models was 5%; 25 batches of commercially available edible blood products were identified as adulterated using the method, and 21 batches were found to be adulterated with other animal-derived ingredients. Conclusion: The method is simple, reliable and can be used as a testing method for daily quality supervision of edible blood products.
Publication Date
6-9-2023
First Page
43
Last Page
48,138
DOI
10.13652/j.spjx.1003.5788.2022.81113
Recommended Citation
Jiong, LI; Qiong, WU; Hai, JIANG; Ming-jie, HU; and Xin-yi, XU
(2023)
"Application of DNA barcoding technology in the identification of adulterated ingredients of edible blood products,"
Food and Machinery: Vol. 39:
Iss.
5, Article 8.
DOI: 10.13652/j.spjx.1003.5788.2022.81113
Available at:
https://www.ifoodmm.cn/journal/vol39/iss5/8
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