CAJ | 학술논문

以凉茶植物源性饮品为研究对象，比较了1种硅胶柱法商品试剂盒和传统CTAB法提取凉茶食品基因组DNA的效果；通过紫外分析法和实时荧光定量PCR法对所提取的DNA进行检测，比较所得DNA的浓度和纯度，以及对下游检测的适用性。结果表明，与传统CTAB法相比，研究所建立的方法提取到的DNA无PCR抑制剂，浓度和纯度能满足后续PCR检测要求。
이량다식물원성음품위연구대상，비교료1충규효주법상품시제합화전통CTAB법제취량다식품기인조DNA적효과；통과자외분석법화실시형광정량PCR법대소제취적DNA진행검측，비교소득DNA적농도화순도，이급대하유검측적괄용성。결과표명，여전통CTAB법상비，연구소건립적방법제취도적DNA무PCR억제제，농도화순도능만족후속PCR검측요구。
Two current DNA extraction methods for processed foods of herbal tea were compared in the study. These methods included one kind of QIAquick R Spin Columns DNA extraction kits and CTAB method. The extracted DNA were detected to compare concentration , purity and suitability to posterior detection by UV analysis, fluorescence quantification PCR. The results showed that the purity of and concentration extracted DNA from herbal tea was without PCR inhibitor by our established method and could meet the requirement of posterior PCR detection.