酱油、烤鳗酱油DNA 提取及原料成分的荧光PCR 检测

用4 种预处理方法对酱油进行浓缩，后采用CTAB 沉淀法提取DNA，再用SYBR Green Ⅰ荧光PCR 分别检测人工添加的大米gos9 基因、酱油原料成分(大豆Lectin 基因和小麦Wx012 基因)。结果显示：仅人工添加大米DNA、用CTAB 沉淀液浓缩的预处理方法提取的酱油DNA 中，大米gos9 基因、大豆Lectin 基因和小麦Wx012 基因的检测结果均为阳性，表明这种方法最适于酱油DNA 的提取。将建立的DNA 提取方法用于3 份酱油、4 份烤鳗酱油同样有效，gos9 基因检测结果均为阳性。2 份酱油检出大豆成分，2 份烤鳗酱油检出小麦成分，1 份酱油和2 份烤鳗酱油检出大豆成分和小麦成分。

Extraction of DNA from Soy Sauce and Roast Eel Sauce and Detection of Raw Material Ingredients Using Fluorescence PCR

The soy sauce was concentrated by four pretreatment methods and the subjected to DNA extraction by CTAB precipitation method. SYBR GreenⅠfluorescent PCR technique was used to detecting the added artificially gos9 gene in rice, soybean Lectin gene and wheat Wx012 gene in soy sauce raw material ingredients. The results showed that the rice gos9 gene, soybean Lectin gene and wheat Wx012 gene were positive in the DNA extract by the pretreatment method of adding artificially the rice DNA and concentrating by CTAB precipitation solution, which indicated that this method was the most suitable for extracting soy sauce DNA. The DNA extraction method established was employed in analyzing three soy sauce samples and four roast eel sauce samples and results indicated positive of gos9 gene in all samples. The soybean ingredient was detected in two portions of soy sauce, and the wheat ingredient was detected in two portions of roast eel sauce, while the soybean and wheat ingredients were detected in one portion of soy sauce and two portions of roast eel sauce.