不同食品加工工艺对DNA提取和品质的影响

Effect of Food Processing on DNA Extraction and Quality

基于聚合酶链式反应技术的食品溯源和转基因原材料检测,取决于DNA模板量和品质。而在食品加工过程中,温度、p H值、发酵、机械力作用等都会导致原材料DNA降解,为后续食品溯源、掺伪检测和转基因原料检测带来挑战。研究发现,虽然加工过程会导致DNA降解,但加工食品DNA提取后进行PCR扩增仍可实现。本文总结食品加工过程中的温度、pH值、发酵、机械力作用等对DNA的影响,以期为加工食品溯源、掺伪检测和转基因原料检测提供理论依据。

Food traceability and GMO detection applied on a DNA-based method depends on the quality and quantity of DNA.During the food processing,temperature,pH value,fermentation and mechanical treatments may lead to degradation of the DNA.It has brought difficulties for tracing the origin of foodstuffs,detecting adulteration and genetically modified materials.Although many processes lead DNA degradation,amplification of DNA may still be possible.In this paper,the effect on DNA degradation by temperature,pH value,fermentation and mechanical treatments during food processing were discussed,in order to provide theoretical basis for food traceability and detection of GMO materials.