利用基于Python/RGB模块的DNA电泳图像分析方法检测绵羊血浆中羊源性成分

Detection of Sheep-derived Components in Sheep Plasma Using DNA Electrophoresis Image Analysis Based on the Python/RGB Module

该文探究了运用Python处理食品中DNA分子量与含量测定的新方法,建立了DNA凝胶图像分析方法。将不同分子量的DNA Marker与DNA标准样品进行琼脂糖凝胶电泳并拍照,利用自行开发Python程序分析凝胶图,对图像进行灰度图转换、高斯模糊、图像阈值化、轮廓检测的图像优化步骤,探究了轮廓平均值法、轮廓中线法、全局数据平均法、全局数据积分法反映出DNA浓度与RGB数值间的线性关系,选取最优处理方法,通过读取像素迁移距离、RGB-灰度、RGB-向量、RGB-亮度进行DNA分子量与含量的测定实验,建立一种基于Python/RGB色彩体系的DNA凝胶电泳中分子量与含量的分析方法。检测结果误差较小,证明了Python/RGB的DNA分子量与含量分析方法的可行性,同时将该文所构建的凝胶图像分析方法应用于绵羊血浆中羊源性成分检测,结果显示所得目的蛋白为296 bp,而用DNA检测法得出样品中片段大小为294 bp,误差为0.99%,有望构建一种肉类源性成分检测的新方法。

A novel method for determining the molecular weight and content of DNA in foods was developed using Python,and an image analysis method for DNA gels was established.Agarose gel electrophoresis was performed using DNA markers of different molecular weights and DNA standard samples,and gel images were captured for analysis with a selfdeveloped Python program.Image optimization was then performed using grayscale image conversion,Gaussian blurring,image thresholding,and contour detection,and the linear relationship between DNA concentration and RGB value was explored using the contour average,contour centerline,global data average,and global data integration methods,and the optimal processing method was selected.Pixel migration distance,RGB-grayscale value,RGB-vector,and RGB-brightness were used to determine the molecular weight and DNA content.A method for analyzing the molecular weight and content in DNA gel electrophoresis was established based on the Python/RGB color system.The relatively small error in the detection results demonstrates the feasibility of using Python/RGB to obtain information about DNA molecular weight and analyze content.Application of the gel image analysis method to detect sheep-derived components in the sheep plasma indicated 296 bp of the target protein,while 294 bp was obtained using the DNA detection method,indicating an error of only 0.99%.The results therefore indicate that the method may serve as a novel means of detecting meat-derived components.