四川泡菜盐卤中微生物总基因组DNA提取方法的比较

Comparison of methods for total genomic DNA extraction from Sichuan pickled vegetables broth

了得到较高质量的基因组脱氧核糖核酸(DNA),本实验采取了5种方法对四川泡菜盐卤总基因组进行提取,对其提取的浓度、纯度进行分析比较,并以此为模版进行聚合酶链反应(PCR)体外扩增。结果表明,F1所得的基因组DNA纯度及浓度最高,F4方法提取的基因组DNA浓度较高,但受到蛋白或酚类物质的污染,F2以及F5两种方法得到的基因组DNA浓度较低,F3所得的基因组DNA浓度低并且含有较多RNA杂质。因此,本研究采用的5种对四川泡菜盐卤进行总基因组提取方法中,方法F1最合理、高效。

In order to get high quality genomic DNA, the total genomic was extracted from Sichuan pickled vegetables broth by five methods, and the purity and concentration of DNA products were compared and analyzed. The genomic DNA was then used as templates for PCR amplification. The results showed that the quality of DNA extracted by method F1 had the highest concentration and purity, the genomic DNA extracted by F4 was with high concentration but contaminated with protein or phenols. The genomic DNA extracted by F2, F5 and F3 had low concentration, and the genomic DNA extracted by F3 had RNA impurity. In conclusion, method F1 was the optimal method for genomic DNA extraction from Sichuan pickled vegetable samples.