螺蛳肉汤包的DNA提取方法效果比较及优化研究  

Study on the Comparison and Optimization of DNA Extraction Methods of Snail Meat Soup Packets

作　　者：黄晓韵 杨丽玉 巫坚 HUANG Xiaoyun;YANG Liyu;WU Jian(Guangxi-Asean Food Inspection Center,Nanning 530029,China;School of Public Health,Guangxi Medical University,Nanning 530021,China)

机构地区：[1]广西-东盟食品检验检测中心,广西南宁530029 [2]广西医科大学公共卫生学院,广西南宁530021

出　　处：《现代食品》2024年第1期147-152,共6页Modern Food

基　　金：2023年度广西壮族自治区市场监管局科技计划项目(GXSJKJ2023-15)。

摘　　要：为有效提取预包装柳州螺蛳粉中螺蛳肉汤包的DNA,以DNA浓度、纯度、有效性为指标,比较了SDS法、CTAB法、深加工食品DNA提取试剂盒(沉淀法)、食品DNA提取试剂盒(过柱法)4种方法提取DNA的效果,并选取提取效果较好的方法进行优化改良。结果表明,4种方法中CTAB法的提取效果较好,对该方法的样品前处理、提取过程进行优化后,提取得到的DNA浓度达到110.800 ng·μL^(-1),纯度指标A_(260)/A_(280)为1.803、A_(260)/A_(230)为1.670,适用于进一步的分子生物学检测,为进一步的源性成分鉴定奠定了基础。In order to effectively extract the DNA of snail meat soup packets from prepackaged Liuzhou river snail rice noodles,the effects of four methods of DNA extraction,namely,SDS method,CTAB method,DNA extraction kit for deep-processed food(precipitation method),and DNA extraction kit for food(over-column method),were compared with each other using DNA concentration,purity,and validity as the indexes,and the method with the better extraction effect was selected to be optimized and improved.The results showed that the extraction effect of CTAB method was better among the four methods,and after the optimization of the sample pretreatment and extraction process of the method,the extracted DNA concentration reached 110.800 ng·μL^(-1),and the purity indexes were 1.803 for A_(260)/A_(280) and 1.670 for A_(260)/A_(230),which were suitable for further molecular biology testing and laid the foundation for further source component.

关 键 词：脱氧核糖核酸提取 柳州螺蛳粉 螺蛳肉汤包 

分 类 号：TS207.3[轻工技术与工程—食品科学]