杏仁产品杏仁成分的PCR检测方法研究

Application of PCR Assays in Detection of Amygdaline Components in Amygdaline Food

摘要:

建立了应用PCR技术鉴别杏仁产品中的杏仁成分的方法。杏仁产品经前处理后，用酚仿抽提DNA，提取时间为2 h左右，提取所得的DNA浓度和A260/A280均达到了PCR的要求。该方法快速简便，不仅可以检测杏仁产品的DNA，且可检测到杏仁产品中0.1%的其它植物成分。

Abstract:

In this paper, a PCR-based method was developed for detection of amygdaline components in food. The pre-treated samples were extracted by phenol-chloroform for 2 h, and then the achieved DNA extracts from amygdaline foods were amplified by PCR. Results showed that this method was suitable for the detection of amygdaline components.