食品中致病菌总DNA快速提取方法比较  

Comparison of the Rapid DNA Extraction Methods of Pathogenic Bacteria from Food Samples

作　　者：熊丽莎[1] 程月花 陆利霞[1,2] 游京晶[1,2] 熊晓辉[1,2] 

机构地区：[1]南京工业大学食品与轻工学院,江苏南京210009 [2]江苏省食品安全快速检测公共技术服务中心,江苏南京210009

出　　处：《安徽农业科学》2013年第34期13392-13394,共3页Journal of Anhui Agricultural Sciences

基　　金："十二五"农村领域国家科技计划课题(2013BAD19B09);江苏省科技基础设施建设计划(BM2012026)

摘　　要：比较近年来国内外传统的和新的或改进的DNA提取方法:物理提取方法(煮沸法、反复冻融法、超声法)、化学提取方法(CTAB法、chelex-100法、SDS法)、酶法及复合提取法的优缺点,并重点阐述了存在的问题。Several new or improved DNA extraction methods at home and abroad in recent years were summarized, such as physical methods （boiling, uhrasonic methods）, chemical methods （Cetyltrimethyl Ammonium Bromide, Resins chelex-100 and SDS methods）, enzyme and compound methods of DNA extraction. The advantages and disadvantages of the technique were discussed, the existing problems were elaborated.

关 键 词：食品 致病菌 DNA提取 

分 类 号：S182[农业科学—农业基础科学]