巴美肉羊MyHC荧光定量检测方法的优化  

Optimization of the detection of the fluorescent quantitative PCR method of the meat quality gene MyHC in BaMei sheep

作　　者：张静[1] 郭月英[1] 任霆[1] 程海星[1] 王乐[1] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2015年第6期53-57,共5页Science and Technology of Food Industry

基　　金：国家自然基金项目(31160330);国家自然基金项目(31360393)

摘　　要：通过相对荧光定量的方法,以18S rRNA做管家基因,探索MyHC基因家族是否可用于巴美肉羊的研究,并确定最佳退火温度。研究发现引物可用于巴美肉羊MyHC基因表达量的研究;当退火温度为57℃时各基因的峰值单一,Ct值最稳定,且扩增效率好。此方法确定的实验条件可以用于测定巴美肉羊MyHC mRNA表达量的分析。The optimizing reaction condition of MyHC was found by real-time PCR,and 18S rRNA was housekeeping gene. The result showed that these primers could be used in the searching MyHC gene in BaMei sheep. Besides,when the PCR annealing temperature was 57℃,the peak of PCR melting curve was single,the cycle threshold was at the same level and the efficiency of PCR was high. So this method could be used in searching mRNA expression of the meat quality gene MyHC in BaMei sheep.

关 键 词：肌球蛋白重链(MyHC) 18S RRNA 荧光定量PCR 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]