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Establishment of Isothermal Rapid Detection Method for Salmon-derived Components in Food
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Bo PENG1, Lin HONG2, Shiguang GAO3, Wenchao CHEN2, Xin ZHAO2, Yanhong LIU2, *, Qiuyue ZHENG1, *
Science and Technology of Food Industry | 2026, 47(4) : 360 - 368
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Science and Technology of Food Industry | 2026, 47(4): 360-368
• Analysis and Determination •
Establishment of Isothermal Rapid Detection Method for Salmon-derived Components in Food
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Bo PENG1, Lin HONG2, Shiguang GAO3, Wenchao CHEN2, Xin ZHAO2, Yanhong LIU2, *, Qiuyue ZHENG1, *
Affiliations
  • 1Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
  • 2Dalian Center for Certification and Food and Drug Control, Technology Innovation Center of Rapid Screening and Traceability for Edible Agricultural Product Safety, State Administration for Market Regulation, Dalian 116000, China
  • 3Dandong Customs Comprehensive Technical Service Center, Dandong 118000, China
Published: 2026-02-15 doi: 10.13386/j.issn1002-0306.2025030257
Outline
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This article presented a visualization method for detecting salmon-derived components in Oncorhynchus mykiss and Salmo salar, based on fluorescence-labeled loop-mediated isothermal amplification (LAMP) and recombinase polymerase amplification (RPA). The widely recognized COI gene was targeted to design and screen optimal primer sequences for isothermal amplification. The specificity and sensitivity of the isothermal amplification methods were analyzed, and the applicability of LAMP using rapid DNA extraction and magnetic bead-based DNA extraction techniques was compared. The results demonstrated that the constructed LAMP and RPA methods exhibited high specificity. The sensitivity of LAMP detection using magnetic bead-extracted DNA reached 2.99×10−1 ng/μL and 5.16×10−3 ng/μL, respectively, whereas using rapid DNA extraction, sensitivity reached 9.42×100 ng/μL and 1.13×101 ng/μL, respectively. Simulated mixed samples were prepared, and results showed that the sensitivity of RPA amplification for detecting Oncorhynchus mykiss and Salmo salar components reached 0.1% (w/w), while the sensitivity of visual LAMP amplification consistently reached 0.5% (w/w). Both LAMP and RPA methods met rapid detection requirements, characterized by low technical complexity, minimal equipment cost, and short detection time. Moreover, rapid DNA extraction using lysis solutions allowed the detection process to be completed within 30~40 min, making this approach an excellent choice for on-site authenticity testing of fish species in production, processing, and market circulation stages.

Oncorhynchus mykiss  /  Salmo salar  /  loop-mediated isothermal amplification  /  recombinase polymerase amplification
彭博, 洪麟, 高世光, 陈文超, 赵欣, 刘彦泓, 郑秋月. 食品中三文鱼源性成分等温快检方法建立. 食品工业科技, 2026 , 47 (4) : 360 -368 . DOI: 10.13386/j.issn1002-0306.2025030257
Bo PENG, Lin HONG, Shiguang GAO, Wenchao CHEN, Xin ZHAO, Yanhong LIU, Qiuyue ZHENG. Establishment of Isothermal Rapid Detection Method for Salmon-derived Components in Food[J]. Science and Technology of Food Industry, 2026 , 47 (4) : 360 -368 . DOI: 10.13386/j.issn1002-0306.2025030257
Year 2026 volume 47 Issue 4
96
41
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doi: 10.13386/j.issn1002-0306.2025030257
  • Receive Date:2025-03-19
  • Online Date:2026-10-24
  • Published:2026-02-15
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  • Received:2025-03-19
Affiliations
    1Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
    2Dalian Center for Certification and Food and Drug Control, Technology Innovation Center of Rapid Screening and Traceability for Edible Agricultural Product Safety, State Administration for Market Regulation, Dalian 116000, China
    3Dandong Customs Comprehensive Technical Service Center, Dandong 118000, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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