摘要
为了获得高效通用的果汁DNA提取方法,以7种浑浊果汁和6种澄清果汁为研究对象,从前处理方法、裂解液成分、异丙醇沉淀时间等方面对CTAB法进行了改进,并比较了CTAB法、试剂盒法、改良CTAB法的提取效果,结果发现:改良CTAB法提取的浑浊果汁DNA,浓度都在24.10μg/m L以上,澄清果汁的DNA,浓度都在5.72μg/m L以上,且两类果汁的DNA纯度均为1.8左右,同时都能扩增出18Sr DNA的137 bp的条带,从而确定了高效通用的果汁DNA提取方法——改良CTAB法。
In order to obtain an efficient and general DNA extraction method from juice beverage,seven kinds of juice nectar and six kinds of clarified fruit juice were used as experimental material,the modified CTAB method was improved on pre-treatment,the composition of lysis buffer,the time of Isopropyl alcohol precipitation. Furthermore,we compared the extraction efficiency of CTAB,DNA extraction kit and modified CTAB method. The results showed that modified CTAB method was the most suitable for the DNA extraction from juice nectar and clarified fruit juice,for juice nectar,the concentration of isolated genomic DNAs was more than 24. 10 μg / m L and for clarified fruit juice,was more than 5. 7 μg / m L. Moreover,the value of OD260/ OD280 was close to 1. 8,and the isolated genomic DNAs also amplified137 bp size band of endogenous 18 S r DNA. Therefore,the best way of extracting DNA from juice is modified CTAB.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第12期224-228,共5页
Food and Fermentation Industries
