市售豆瓣酱的转基因检测分析  

Transgenic detection of several commercial soybean sauces

作　　者：赵晓丹[1] 李星[1] 高珊[1] 王子安[1] 陶菲菲[1] 

机构地区：[1]北京工商大学北京市食品添加剂工程技术研究中心,北京100048

出　　处：《食品科技》2015年第5期305-308,共4页Food Science and Technology

基　　金：北京工商大学青年科研基金项目(QNJJ20123-27)

摘　　要：转基因食品的安全是消费者关心的热点问题,尤其是转基因大豆深加工制品。以3种市售大豆豆瓣酱为材料,采用的CTAB改进方法对其进行了DNA提取,并鉴定了提取的DNA质量,凝胶电泳和PCR结果显示所提取的DNA能对内参基因进行有效扩增,表明了豆瓣酱的DNA提取的有效性,可以满足后续PCR的要求;在此基础上采用PCR方法检测了35S和NOS基因,结果显示待检测样品中不含转基因成分。豆瓣酱转基因检测方法的建立为今后同类产品的转基因评价提供了有效参考。Safety of genetically modifi ed food（GMO） is a hot issue of concern to consumers, especially the products derived from the transgenic soybean. This paper takes 3 kinds of commercial soy bean paste from supermarket, through the PCR technique to detect whether they contain genetically modifi ed ingredients. First It was optimized the DNA extraction method from the soybean paste and use this DNA to detect the 35 S and NOS genes from the transgenic soybean, the results showed that the extraction method of the DNA works well, but the samples to be detected did not include GMO ingredients. Establishment of transgenic detection method of the bean sauce provide effective technical system and method for the evaluation of similar products in the future.

关 键 词：豆瓣酱 PCR 转基因检测 DNA提取 

分 类 号：TS201.6[轻工技术与工程—食品科学]