食品质量与安全专业探究性试验教学的实践——以肉制品基因组DNA提取为例  

Practice of Exploratory Experiment Teaching for Food Quality and Safety Specialty——Taking the Extraction and Purification of Genomic DNA from Meat as an Example

作　　者：张丽[1] 王小会 杨瑶 方莹[1] 王海英[1] ZHANG Li;WANG Xiaohui;YANG Yao;FANG Ying;WANG Haiying(College of Life Science,South-Central Minzu University,Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,Wuhan 430074)

机构地区：[1]中南民族大学生命科学学院、武陵山区特色资源植物种质保护与利用湖北省重点试验室,武汉430074

出　　处：《食品工业》2022年第12期107-112,共6页The Food Industry

基　　金：教育部新农科研究与改革实践项目“面向新农科的民族高校食品质量与安全专业“创新型+应用型”实践教育体系构建”(XNKG2003);教育部产学合作协同育人项目(202002115020);中南民族大学中央高校基本科研业务费专项资助项目(CZQ21004)。

摘　　要：以肉制品为试验材料,对改良CTAB法、高盐法、改良SDS法三种不同基因组DNA提取方法,以及五种不同的样品前处理方法进行比较研究。通过紫外分光光度法测定A_(260/280)、琼脂糖凝胶电泳法、实时荧光定量PCR测定C_(t)三种不同的方法评估所提取的DNA质量。最终确定60℃烘干处理结合高盐法提取的DNA质量最好。该实践教学中涉及资料检索、试验方案设计、试验结果分析等科研探索步骤,有助于提高学生的试验技能及综合能力,从而培养符合现代社会发展需求的创新型、应用型人才。Using meat products as experimental material,three different genomic DNA extraction methods,namely modified CTAB method,high salt method,and modified SDS method,were compared.In addition,five different sample pretreatment methods were compared and studied.The quality of the extracted DNA was assessed by three different methods,namely,UV spectrophotometry to determine A_(260/280),agarose gel electrophoresis,and real-time fluorescence quantitative PCR to determine C_(t) value.Finally,it was determined that the quality of DNA extracted by drying at 60°C combined with high-salt method was the best.The experimental exploration involves data retrieval,experimental plan design,experimental result analysis and other scientific research exploration steps,which help to improve students’experimental skills and comprehensive ability,so as to cultivate innovative and apply talents that meet the development needs of modern society.

关 键 词：食品质量与安全 实践教学改革 基因组DNA提取 肉制品 

分 类 号：TS251.7-4[轻工技术与工程—农产品加工及贮藏工程] G642.423[轻工技术与工程—食品科学与工程]