热加工过程对转基因水稻检测的影响

热加工会导致食品中DNA的降解和破坏，为研究热加工过程对转基因水稻检测的影响，试验采用水煮、高温灭活、高温烘干和微波4种外源模拟热加工的方法处理目前我国3种转基因水稻（KF6，KMD1和TT51-1）。并按照国家标准对相应的参数进行检测，内源基因SPS，CaMV35S启动子，NOS终止子和抗虫基因Bt，4种参数的PCR扩增结果显示，热加工过程无论对内源基因和外源插入基因的检测都有影响，表明现行的标准对转基因水稻加工品的检测存在局限，同时我们重新设计了针对抗虫基因Bt 的引物用于检测热加工处理的样品，扩增结果优于标准引物。

Effect of artificial heat processing on transgenic rice detection

In order to study the effect of heat processing on transgenic rice detection， four artificial heat process including poaching， hyperthermia， high temperature drying and microwave were employed to deal with three transgenic rice varieties including KF6， KMD1 and TT51-1，which were three prevalent transgenic rice varieties in China. According to the national detection standard， four parameters were selected to detect by PCR method. These results showed that whether the endogenous gene or the inserted exogenous genes were susceptible to the heat process， indicating that the current standard for transgenic rice processed products detection has some limitations. We designed new primers based on the Bt sequence to test the heat processed samples， and the amplification result was better than the standard primers.