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藥物食品分析 MEDLINESCIEScopus
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| 篇名 | 加工對虎河魨肌肉中細胞色素b基因序列和限制?切位之影響 |
|---|---|
| 卷期 | 9:4 |
| 並列篇名 | Effect of Processing on Sequence of Cytochrome B Gene and Its Restriction Site in the Meat of Puffer Takifugu rubripes |
| 作者 | 鄭朝安 、 謝喻文 、 野口玉雄 、 荒川修 、 黃登福 |
| 頁次 | 232-237 |
| 關鍵字 | 加工 、 細胞色素b基因 、 聚合酶連鎖反應 、 河魨 、 虎河魨 、 Processing 、 Cytochrome b gene 、 Polymerase chain reaction 、 Puffer 、 Takifugu rubripes 、 MEDLINE 、 Scopus 、 SCIE |
| 出刊日期 | 200112 |
中文摘要
英文摘要
The polymerase chain reaction (PCR) and direct sequence analysis were used to determine the amount of genetic variation in a 376-
nucleotide region of the mitochondrial cytochrome b gene in fresh, frozen and steam sterilized meats of puffer Takifugu rubripes. a diversity
of sequence between fresh, frozen and steam sterilized meats was not found. The puffer specimens collected from either culture ponds
in Taiwan or wild seawaters and culture waters in Japan had the same sequence of 376-nucleotide region. Restriction enzyme BstZI was
found to cut the amplified region of cytochrome b gene in fresh, frozen and steam sterilized meats of puffer T. rubripes, while restriction
enzyme AatII did not. This indicates that the sequence and restriction site analyses might be used to authenticate species of different
processed meats of puffer T. rubripes.