摘要
由于转基因作物深加工产品中的DNA受到破坏,含量低、质量下降,提取困难,直接影响了后续的转基因定性检测。为解决这一难题,以酱油和番茄酱为样本进行了原料DNA提取方法的试验。针对酱油中添加大量焦糖色素和番茄酱偏酸的特点,通过加入样品预处理程序,有效地去除了酱油中的焦糖色素分子和调整了番茄酱沉淀的pH 值。利用大豆和番茄的内源特异参照基因进行PCR扩增,结果证明了利用该方法所提取的DNA完全能够满足转基因定性检测的需要,方法简单、快速、有效。
Because of high destruction and degressive quality of DNAs from deeply-processed transgenic crops products, it becomes difficult to isolate DNAs, and straightly affects the sequent qualitative detection of transgenic genes. For this problem, the DNA isolation experiments were established with the raw materials of soy sauces and tomato pulps. Directed to high level of caramel in soy sauces and low pH of tomato pulps, the procedures of sample pretreatment were added before the routine CTAB methods. The PCR detection of specific native genes of soybean and tomato were applied, the results reported that, the established methods were simple, quick, efficient and sufficient for the need of the qualitative detection of GMOs.
出处
《华北农学报》
CSCD
北大核心
2006年第2期53-56,共4页
Acta Agriculturae Boreali-Sinica
基金
天津市农业科学院院长基金(03001)
关键词
酱油
番茄酱
DNA提取
特异内源基因
PCR扩增
Soy sauces
Tomato pulps
DNA isolation
Specific native genes
PCR amplification
