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SN/T 2557-2010: Detection of qualitation of bovine ingredient in meat product. Real time PCR method
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| SN/T 2557-2010 | English | 259 |
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Detection of qualitation of bovine ingredient in meat product. Real time PCR method
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SN/T 2557-2010
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Basic data | Standard ID | SN/T 2557-2010 (SN/T2557-2010) | | Description (Translated English) | Detection of qualitation of bovine ingredient in meat product. Real time PCR method | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X22 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 10,162 | | Date of Issue | 2010-05-27 | | Date of Implementation | 2010-12-01 | | Quoted Standard | GB/T 6682; GB/T 15481; GB/T 27403 | | Regulation (derived from) | National Quality Inspection [2010] No. 290 | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the bovine meat food ingredients detection methods. This standard applies to fresh meat and frozen meat, meat sauce, Sauce, ham, meat floss and other processed foods qualitative detection of bovine ingredients. | SN/T 2557-2010: Detection of qualitation of bovine ingredient in meat product. Real time PCR method
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Detection of qualitation of bovine ingredient in meat product.Real time PCR method
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Qualitative detection of bovine meat ingredients in food
Real-time PCR method
Issued on. 2010-05-27
2010-12-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. Chinese Academy of Inspection and Quarantine.
The main drafters of this standard. Wu Yajun, Chen Ying, Wang Bin, Fei Yuan, Yang Hairong, Huang Wensheng, Zhaogui Ming.
Qualitative detection of bovine meat ingredients in food
Real-time PCR method
1 Scope
This standard specifies the method for the detection of bovine meat ingredients in food.
This standard applies to fresh and frozen meat and meat, meat sauce, Sauce, ham, meat floss and other processed foods of bovine ingredients qualitative detection.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member, undated references, the latest edition (including any amendments) applies to this document.
Laboratory use specifications and test methods GB/T 6682 Analysis
GB/T 15481 testing and calibration laboratories General requirements
GB/T 27403 laboratory quality control of food molecular biology standardized testing
3 definitions, terms and abbreviations
The following definitions, terms and abbreviations are applicable to this document.
3.1 Definitions and Terminology
3.1.1
Real-time fluorescence PCR realtimePCR
Join specific fluorescent probes in the PCR reaction system. The probe is an oligonucleotide, complementary to the target sequence, labeled at both ends
Report a fluorophore and a quencher fluorophore. PCR amplification, Taq enzyme 5 '→ 3' exonuclease activity of the enzyme degradation of the probe,
Make the report fluorophore and quencher fluorophore separate, thus fluorescence monitoring system may receive the fluorescence signal. Use real accumulation of the fluorescent signal
When monitoring throughout the PCR process.
3.1.2
Ct values cyclethresholdvalue
The number of cycles when fluorescence signal for each real-time PCR reaction tube reaches a set threshold experienced.
3.2 Acronyms
3.2.1
CTAB hexadecyltrimethylammoniumbromide
Cetyl trimethyl ammonium bromide.
3.2.2
DNA deoxyribonuleicacid
DNA.
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