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2h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。
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.
出处
《现代食品科技》
EI
CAS
2008年第6期603-605,共3页
Modern Food Science and Technology
