應用血清免疫擴散技術及電聚焦分離肌球蛋白譜鑑別肉品種類

SEROLOGICAL IMMUNODIFFUSION TECHNIQUE AND MYOGLOBIN ELECTROFOCUSING PATTERNS FOR THE IDENTIFICATION OF MEAT SPECIES

在肉類產品中肉種來源之鑑定是食品衛生管制上一項很重要且具挑戰性的工作。本研究係對較具特異性的血清免疫擴散鑑別法及電聚佳分離肌球蛋白艦別法做探討。用Ouchterlon的雙向擴散法作肉種的鑑別，並探討以不同的溫度、時間處理過的牛肉對此法的反應。此法頗具特異性且經70°C加熱處理45分鐘的牛肉，仍可用此法鑑別。電聚焦分離肌球蛋白法是一種可靠而便捷的肉品鑑別方法，能夠鑑別極相近的種間的差異；並以不同比例混合肉類作出之電聚焦分離肌球蛋白講，用薄層層析斑點掃描儀測其分離窄帶的面積，其特殊蛋白質帶的面積與牛肌肉萃取液的量成正比，因此可作定量的依據。 Determination of the origin of meat component(s) in meat products is an important and challenging task in food hygiene and food control. In this research, serological immunodiffusion technique and myoglobin electrofocusing patterns were studied for the identification of meat from different animal species. Ouchterlony's double diffusion method was used to identify several fresh meat species. Beef muscles heated with different heating temperature and time were also investigated. The result showed that the method was quite specific and could be used to identify beef muscle even after heating at 70°C for 45 minutes. Myoglobin electrofocusing patterns in identification of meat species is much reliable. It can resolve many more protein bands than do other electrophoretic methods and is able to differentiate even closely related species. The muscle extract mixtures of known ratios were electrofocused and the area of particular protein bands was quantified by TLC scanner. The result showed that this method was useful in both qualitative and quantitative determination.