摘要:酱油属于深加工产品,原料DNA受到破坏,提取困难。针对这一问题,本试验采用CTAB沉淀法提取酱油中的DNA,并利用大豆内源基因Lectin设计引物,对提取的DNA进行PCR检测,通过实验现象可以得出:通过本方法提取的DNA纯度足以进行PCR反应。利用转基因大豆的CP4 EPSPS外源调控序列的引物,进一步对转基因成分进行检测,结果表明从酱油中提取的DNA含有转基因成分。
关键词:酱油; DNA; 转基因成分; PCR;
Abstract: belongs to the processing of soy sauce, raw DNA is damaged, extract difficult. In response to this problem, this test using CTAB precipitation method for extraction of DNA from soy sauce, and endogenous gene in soybean Lectin design primers, to extract DNA for PCR detection of, by experimental phenomena can be drawn: through the method of extracting DNA purity sufficient to PCR reactions. CP4 EPSPS exogenous regulation of transgenic soybean sequencing primers, further genetically modified ingredient to be detected, results show that DNA extracted from soy sauce containing genetically modified ingredients.
Keywords: soy sauce; DNA; Genetically modified ingredients; PCR;
酿造酱油是以大豆、小麦或麸皮为原料,经微生物天然发酵而成的[9]。酱油属于深加工产品,原料DNA受到严重破坏,片段小、含量低,且添加了大量的焦糖色素、甜味剂等,提取困难[10]。使用PCR法检测深加工产品中的转基因成分,面临最大挑战是如何有效地提取到原料DNA成分。另外,对加工食品应特别注意PCR反应对加工食品的不稳定性[11]。本研究对酱油DNA提取方法进行研究建立适合酱油DNA的提取方法,并应用PCR检测其中的成分,以开展转基因成分、过敏原等检测提供一定的依据。