β-巯基乙醇与PVP在红干椒DNA提取中的比较研究

Comparative Study of β-mercaptoethanol and PVP on DNA Extraction from Red Pepper

红干椒叶片中富含的酚类物质较多,为提取适于红干椒RAPD分析的高质量DNA,通过在CTAB提取缓冲液中分别添加β-巯基乙醇和PVP抗氧化剂,研究β-巯基乙醇和PVP对红干椒叶片DNA提取质量的影响.结果证明,在CTAB提取液中添加适量的β-巯基乙醇所获DNA纯度较高,A260/A280比值在1.800附近,电泳谱带清晰,无明显拖尾现象,辣椒叶片DNA平均产量为505.83ng·μl-1,DNA的质量和纯度满足于RAPD技术的要求.

Red pepper leaf phenolic compounds in the rich more,in order to extract suitable for high-quality red pepper RAPD analysis of the DNA,through the CTAB extraction buffer were added β-mercaptoethanol and PVP antioxidants,a study mercaptoethanol,and the PVP Pepper leaves the quality of DNA extraction.The results show that the extract of CTAB add appropriate amount of DNA available PVP of high purity, A260/A280 the average value of 1.800 OD around Electrophoresis bands of the most clear and no significant tailing phenomenon, the average yield DNA red pepper leaves To 505.83ng·μl-1,DNA meet the quality and purity in RAPD technical requirements.