分子生物标志物分析——使用确定的线粒体细胞色素b和细胞色素c氧化酶I基因片段对鱼类和鱼类产品进行DNA条形码

[中文适用范围]： 本文件规定了用于鱼种鉴定（属或种水平）的一种方法。允许通过DNA条码对大量重要的商业鱼类进行鉴定。该方法在生鱼上进行了验证。实验室经验表明，它还可适用于加工过的鱼类制品（如冷熏、热熏、咸鱼、冷冻、煮熟、油炸和深度油炸样品）。通常，该方法不适合用于分析高度加工食品（例如罐装鱼，其中DNA高度降解，片段长度不足以扩增目标片段）以及不适用于复杂鱼产品（含有两种或更多鱼类混合物的鱼制品） [外文原描述]： This document specifies a method for the identification of single fish and fish fillets to the level of genus or species. It allows the identification of a large number of commercially important fish species using DNA barcoding. This method was validated on raw fish. Laboratory experience indicates additional applicability to processed fish products (e.g. cold smoked, hot smoked, salted, frozen, cooked, fried and deep-fried samples). The described method is usually unsuitable for the analysis of highly processed foods (e.g. tins of fish with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets). Furthermore, it does not apply to complex fish products containing mixtures of two or more fish species. The identification of fish species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene ( cytb ) or the cytochrome c oxidase I gene ( cox1, syn COI ), or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases.