Quantitative detection of chicken and duck derivatives in pork products based on digital PCR technique

Authors

YANG Xiaoli, Shaanxi Institute for Food and Drug Control, Xi'an, Shaanxi 710000, China; NMPA Key Laboratory for Testing Technology of Pharmaceutical Microbiology, Xi'an, Shaanxi 710000, ChinaFollow
XIN Le, Shaanxi Institute for Food and Drug Control, Xi'an, Shaanxi 710000, China; NMPA Key Laboratory for Testing Technology of Pharmaceutical Microbiology, Xi'an, Shaanxi 710000, China
CUI Ying, NMPA Key Laboratory for Testing Technology of Pharmaceutical Microbiology, Xi'an, Shaanxi 710000, China; Xi'an Institute for Food and Drug Control, Xi'an, Shaanxi 710000, China
LI Hongduo, NMPA Key Laboratory for Testing Technology of Pharmaceutical Microbiology, Xi'an, Shaanxi 710000, China; Xi'an Institute for Food and Drug Control, Xi'an, Shaanxi 710000, China
YOU Yaning, Shaanxi Institute for Food and Drug Control, Xi'an, Shaanxi 710000, China

Corresponding Author(s)

杨晓莉(1978—), 女, 陕西省食品药品检验研究院主任药师, 硕士。E-mail: yangxiaoli0206@163.com

Abstract

[Objective] To establish a polymerase chain reaction (PCR) quantitative detection method for chicken and duck adulteration in pork. [Methods] Primers and probes are designed based on single-copy genes specific to porcine, duck, and chicken. Then, a digital PCR quantitative detection method is established for derivatives in meat products, while verification is conducted on the detection limit, sensitivity, and specificity of the method. Additionally, a conversion coefficient K is introduced to convert copy number into the mass fraction of meat. Afterwards, the established method is applied to detect adulteration in 20 commercially available meat product samples. [Results] A digital PCR quantitative detection method is established for chicken and duck adulteration in pork. The freeze-drying method is introduced for sample preparation in the pre-treatment. The detection limits are 5 pg/mL for porcine, chicken, and duck derivative samples, with a correlation between the concentration of each sample and the measured copy number of R2>0.99. A mixing ratio of 0.1% is distinguishable, indicating high sensitivity. Only positive droplets are detected when using porcine, chicken, and duck derivative samples as templates, confirming high specificity. The quantitative detection formulas are ωpig/ωduck=2.60×Qpig/Qduck, and ωpig/ωchicken =5.43×Qpig/Qchicken, with K values of 2.60 and 5.43, respectively. Adulteration to varying degrees is detected in 3 of the 20 commercially available samples. [Conclusion] The digital PCR method developed in this study demonstrates satisfactory specificity, sensitivity, accuracy, and applicability, achieving quantitative detection for duck and chicken derivatives in processed pork products.

Publication Date

4-3-2026

First Page

51

Last Page

57

DOI

10.13652/j.spjx.1003.5788.2025.80074

Recommended Citation

Xiaoli, YANG; Le, XIN; Ying, CUI; Hongduo, LI; and Yaning, YOU (2026) "Quantitative detection of chicken and duck derivatives in pork products based on digital PCR technique," Food and Machinery: Vol. 42: Iss. 2, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2025.80074
Available at: https://www.ifoodmm.cn/journal/vol42/iss2/6

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