黄瓜DNA的提取研究  

Extraction of DNA from Cucumber

作　　者：张正奇[1] 邹敏芬[1] 熊劲芳[1] 王玲[1] 

机构地区：[1]湖南大学化学化工学院,湖南长沙410082

出　　处：《湖南大学学报（自然科学版）》2003年第6期31-33,共3页Journal of Hunan University:Natural Sciences

基　　金：湖南省财政厅农业发展基金资助项目

摘　　要：报道提取黄瓜DNA的新方法以满足制备黄瓜DNA传感器之需要.提取黄瓜DNA的最优条件:细胞提取液为4.0mL,饱和KCl溶液为1.0mL,0.6倍样液体积的酚/氯仿/异戊醇溶液,0.6倍体积的氯仿/异戊醇溶液,0.55倍体积的异丙醇,黄瓜DNA的得率为0.36mg/g.The conditions for the extraction of total DNA from cucumber were optimized. 360 μg of DNA was obtained from 1.0 g of cucumber under the following conditions:4.0 mL of the extraction solution,1.0 mL of the saturated KCl solution,the rate between the phenol/chloroform/isoamyl alcohol solution being 0.6, the rate between the chloroform/isomayl alcohol solution being 0.6, and the rate between the isopropanol/the sample solution being 0.55.

关 键 词：DNA 黄瓜 提取 

分 类 号：Q943.1[生物学—植物学]