食用海藻种属特异性多重PCR鉴定  

Identification of edible marine algae species specificity by multiplex PCR

作　　者：白卫滨[1] 邹游[1] 曹春廷 邱瑞霞[1] 孙建霞[2] 吴希阳[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632 [2]广东工业大学轻工化工学院,广东广州510090

出　　处：《食品与发酵工业》2014年第2期184-187,共4页Food and Fermentation Industries

基　　金："十二五"国家科技支撑课题(2012BAC07B05);国家863计划课题(2013AA102202)资助

摘　　要：为了对食用海藻进行种属特异性分子特征鉴定,采用试剂盒提取4种常见的食用海藻(石莼、龙须菜、海带、螺旋藻)样品DNA后,用常规PCR技术进行引物特异性验证,运用双重PCR技术检测引物的灵敏度。结果表明,4种食用海藻(石莼、龙须菜、海带、螺旋藻)得到相应的不同大小单一条带,说明引物具有特异性;在双重PCR体系螺旋藻、石莼以及龙须菜、海带组合,得到石莼的检测限为362 pg,龙须菜的检测限为100 pg。In order to identify feature of species-specific molecular of edible seaweed, we used the Plant Genomic DNA Kit to collect the four kinds of common edible marine algae （ Ulva lactuca L, Gracilaria verrucosa, Laminaria ja- ponica and Spirulina） samples DNA and then verify the specificity of different primers by PCR technology. At last, the multiplex PCR technology was used to verify the primers sensitivity. The results showed that four kinds of common edible marine algae （Ulva lactuca L, Gracilaria verrucosa, Laminaria japonica and Spirulina） all obtained the corre- sponding single band with different sizes, which demonstrated the specificity of the primers and without nonspecific amplification. The minimum detection limit of the duplex-PCR method for Ulva lactuca L and Gracilaria verrucosat was 362pg and 100pg, respectively.

关 键 词：食用海藻 种属特异性 多重PCR 鉴定 

分 类 号：TS207.3[轻工技术与工程—食品科学]