PCR法检测大豆加工食品中的转基因成分

通过分子生物学手段,以聚合酶链式反应(PCR)技术为基础,建立了检测大豆加工食品中转基因成分的方法。实验分别采用CTAB法和试剂盒(Kit)法对大豆锅巴、豆浆、豆奶粉、豆腐、豆腐丝等五种大豆加工食品中的DNA进行了提取,用内标基因Lectin对此两种方法的提取效果进行了比较,并以提取的DNA为模板,利用不同的引物分别对目标基因35S和NOS进行了PCR扩增和琼脂糖凝胶电泳检测。结果表明:Kit法的DNA提取效果优于改良CTAB法,上述五种大豆加工食品中均检测出35S启动子和NOS终止子,且均含有转基因成分。

Detection of GMO Elements in Soybean Proceeding Food with PCR Method

DNA extraction and the detection of the genetically modified organisms (GMO) in five soy proceeding products (soybean cookie, soybean milk, soybean milk powder, bean-curd and bean curd noodle) by means of PCR are described in this paper. Suitable methods for genomic DNA isolation from proceeding soy products were compared based on the modified CTAB method and commercial extraction kit. Screening genes 35S promoter and NOS terminator were detected by PCR method. It was demonstrated that compared with modified CTAB method, Kit method is more suitable for DNA extraction from proceeding soy products, higher quality DNA can be obtained by this method. Both 35S promoter and NOS terminator were detected in all five soy proceeding products, and were contained GMO DNA.