Figures & data
Table 1. Analysis of traditional Chinese medicines with Crocodylus porosus PCR Assay.
Table 2. Sequences of Primers Used in This Study
Table 3. Ingredients used in meatball preparation.
Table 4. Restriction Digests of the PCR Products target
Table 5. Analysis of admixed commercial chicken meat ball products with Crocodylus porosus PCR assay
Figure 1. RFLP analysis of simplex (lanes 1 and 3) and mPCR (lane 5) products before (lanes 1, 3 and 5) and after (lanes 2, 4, and 6) restriction digestion with Aci1. In the gel image (a), lanes 1 and 2: atp6; lanes 3 and 4: cytb; lanes 5 and 6 (atp6 and cytb) of C. porosus before (77 and 127 bp) and after (23,54 bp and 44,83 bp) RE digestion. Lane M: DNA ladder. Lane 7: negative control. Corresponding electropherograms are shown with labels (b-d).
Figure 2. RFLP analysis of PCR products of crocodile-adulterated model chicken meatballs after restriction digestion with AciI. In the gel image a), lanes 1–3 are sensitivity test with 10% (Lane 1), 1% (Lane 2) and 0.5% (Lane 3). Lanes 4–9 are stability analysis of the crocodile-specific target DNA under boiling at 98°C for 90 min (Lanes 4–5), autoclaving at 121°C for 150 min under a pressure of 45 psi (lanes 6–7) and microwave cooking at 700 W for 30 min (Lanes 8–9). Lanes 4, 6, 8: Pure crocodile ball; Lanes 5, 7, 9: 10% crocodile meat spiked model chicken meatball. Lane M: DNA ladder. Lane 10 is negative control. Corresponding electropharograms are demonstrated with respective labels (b-c).
Figure 3. Sensitivity and stability analysis of model chicken meatball. In the gel image, lanes 1–5: Sensitivity analysis of PCR products from 10%, 1%, 0.5%, 0.1%, and 0.01% crocodile adulterated chicken meatball, respectively. Lanes 6–11: Stability analysis of the crocodile-specific target DNA under boiling at 98°C for 90 min (Lanes 6–7), autoclaving at 121°C for 150 min under a pressure of 45 psi (lane 8–9) and microwave cooking at 700 W for 30 min (Lanes 10–11). Lanes 6, 8, 10: Pure crocodile ball; Lanes 7, 9, 11: 10% crocodile meat spiked model chicken meatball. Lane M: DNA ladder. Lane 12: NC is negative control.
Figure 4. Analysis of traditional Chinese medicines. In the gel image, lanes 1, 3, 5, and 7 are PCR products from sample A, B, C, and D medicines before digestion and lanes 2, 4, 6 and 8 after digestion with AciI, respectively. Lane M: ladder DNA and lane 9: negative control.
