| 大豆深加工产品定性PCR检测影响因素分析 |
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| 引用本文： | 王歆睿,姜薇,李红.大豆深加工产品定性PCR检测影响因素分析[J].农业机械化与电气化,2010(3):31-33. |
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| 作者姓名： | 王歆睿 姜薇 李红 |
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| 作者单位： | 辽宁省分析科学研究院;辽宁省标准化体系建设工程技术研究中心; |
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| 摘 要： | 以大豆内源基因（Lectin）、筛选基因35S启动子（Cauliflower mosaic virus 5S，CaMV35S）、NOS终止子（Nopaline synthase，Nos）和外源基因（CP4 EPSPS）为检测对象，对大豆深加工产品的DNA提取方法、PCR扩增条件的退火温度、引物浓度进行探讨，得出不同DNA提取方法、退火温度、引物浓度对大豆加工产品PCR检测的影响，建立了大豆加工食品中转基因成分定性检测体系。检测结果表明，退火温度60℃、引物浓度0．4μM时所建立的定性PCR检测方法能有效检测出大豆加工产品中的转基因成分，而且方法简单、快速有效。
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| 关 键 词： | 转基因 大豆加工产品 定性检测 PCR |
Analysis of Influencing Factors on Qualitative PCR Detection of Genetically Modified Organisms in Intensive Processing Soybean Products |
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| Authors: | WANG Xinrui JIANG Wei LI Hong |
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| Institution: | 1.Academy of Analytics Sciences of Liaoning Province/a>;Standard System Engineering Research Center of Liaoning Province/a>;Shenyang 110015/a>;China |
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| Abstract: | The purpose of this study is to evaluate the impact of factors on detesting genetically modified components in intensive processing soybean products. The products were investigated by PCR detection of lection,CaMV35S promoter, NOS terminators and CP4 EPSPS. In this research, an easy, fast and effective method was established by analyzing the various factor. The detection results show that the most optimal annealing temperature and primer concentration was 60℃ and 0.4 μM. |
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| Keywords: | genetically modified organisms intensive processing soybean product qualitative detection PCR |
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