PCR技术区分液体麦精和玉米糖浆  

PCR method in discriminating liquid malt extract and corn syrup

作　　者：吴申懋 邓志瑞[1] 陈沁[1] 

机构地区：[1]上海大学生命科学学院,上海200444

出　　处：《食品工业科技》2013年第23期151-155,共5页Science and Technology of Food Industry

摘　　要：以食品中常见的添加剂液体麦精和玉米糖浆为实验材料,采用改良的CTAB法,SDS法,试剂盒法提取DNA,依据大麦B1醇溶蛋白基因和玉米的淀粉分支酶基因设计特异性引物。结果表明,改良CTAB法可以得到较好质量的液体麦精和玉米糖浆的DNA,用特异性引物进行PCR扩增,产物条带单一,特异性良好,说明该方法可以用来区分液体麦精和玉米糖浆。本实验为检测食品中的液体麦精和玉米糖浆奠定了研究基础。Widely-used food additives, liquid malt extract and corn syrup ,were used as experimental materials.The improved CTAB,SDS and kit methods were used to extract DNA.The specific primers were designed based on the B; hordein gene and corn starch branching enzyme gene.The results showed that the improved CTAB DNA extraction could get good quality DNA.When using the above primers for PCR,the product was single band and no non-specificity amplification, These results indicated the method could accurately distinguish liquid malt extract and corn syrup, which laid the foundation for application in direct detection and distinguishing the liquid malt extract and corn syrup.

关 键 词：液体麦精 玉米糖浆 PCR 

分 类 号：TS207.3[轻工技术与工程—食品科学]