title: A Real-Time PCR Method Targeting Camel Ingredient for Food Authentication.
abstract: The special nutritious value of camel showed high potential for market exploitation. In this paper, a real-time PCR method targeting camel ingredient in camel meat and milk is reported as an approach to fight against adulteration. To understand the impact of processing procedures on the amplifiability of cytb gene, four kinds of processed camel meat were investigated, and the rate of DNA breakage was explored. The method was able to detect 5 fg/μL camel DNA and highly processed food containing 0.01% camel meat with a high confidence level.
authors.affiliation: Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South St, Yizhuang Economic Zone, Beijing, 100176, People's Republic of China.
authors.forename: Yajun
authors.initials: Y
authors.lastname: Wu
authors.forename: Yange
authors.initials: Y
authors.lastname: Yang
authors.forename: Bin
authors.initials: B
authors.lastname: Wang
authors.forename: Mingchang
authors.initials: M
authors.lastname: Liu
authors.forename: Jianxun
authors.initials: J
authors.lastname: Han
authors.forename: Ying
authors.initials: Y
authors.lastname: Chen
mesh_terms: D000818:Animals; D002162:Camelus; D004247:DNA / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D060888:Real-Time Polymerase Chain Reaction / Q000379:methods*
chemical_list: D004247:DNA