植物源性食品DNA提取方法的建立及几种方法比较

以大豆和马铃薯植物源性食品为研究对象,比较了研究所建立的基于磁珠的DNA提取方法、3种商品试剂盒法和传统CTAB法共5种方法提取各种食品基因组DNA的效果;通过琼脂糖凝胶电泳、紫外分析法、定性PCR和实时荧光定量PCR法对所提取的DNA进行检测,比较所得DNA的浓度和纯度,以及对下游检测的适用性。结果表明,与其他几种提取方法相比,研究所建立的方法提取到的DNA浓度稍低,但纯度较高,而且对于豆油和淀粉样品,可很好地提取到基因组片段,满足后续PCR检测要求。

DNA extraction of plant-derived food based on magnetic microspheres and comparison of several methods

Five current DNA extraction methods for processed foods of soybean and potato were compared in the study.These methods included the method established in this study based on magnetic microspheres,three kind of DNA extraction kits and CTAB method.The extracted DNA were detected to compare concentration,purity and suitability to posterior detection by agarose gel electrophoresis,UV analysis,qualitative PCR and fluorescence quantification PCR.The results showed that,compared with other methods,the concentration of extracted DNA using our established method was slightly lower,while the purity of extracted DNA was a little higher.Enough genome fragment could be extracted from soybean oil and starch to meet the requirement of posterior PCR detection.