中国食品学报2017，Vol.17Issue(11)：223-230,8.DOI:10.16429/j.1009-7848.2017.11.029
速冻面米制品中金黄色葡萄球菌DNA提取方法的比较分析
Comparison on DNA Extraction Methods of Staphylococcus aureus from Quick-Frozen Flour and Rice Products
摘要
Abstract
DNA extraction is the critical step in the process of detecting pathogens in food by PCR.In this study,we compared four DNA extraction methods of Staphylococcus aureus from artificially contaminated quick-frozen flour and rice products.Genomic DNA extraction was performed using the CTAB method,spin column kit method,amino-modified silica-coated magnetic nanoparticles method and carboxyl beads kit method,then the four methods were evaluated by Real-time PCR.The results showed that silica-coated magnetic nanoparticles method and carboxyl beads kit method were significantly more effective than CTAB method and spin column kit method when extracting DNA from three different kinds of quick-frozen flour and rice products.So silica-coated magnetic nanoparticles method and carboxyl beads kit method can be cooperated with Real-time PCR in rapid quantitative detection of Staphylococcus aureus in quick-frozen flour and rice products.关键词
金黄色葡萄球菌/荧光定量PCR/速冻面米制品/DNA提取Key words
Staphylococcus aureus/Real-time PCR/quick-frozen flour and rice products/DNA extraction引用本文复制引用
张易,宋明辉,白亚龙,陈雯瑶,史贤明,施春雷..速冻面米制品中金黄色葡萄球菌DNA提取方法的比较分析[J].中国食品学报,2017,17(11):223-230,8.基金项目
“十三五”国家重点研发计划项目(2016YFD0401102) （2016YFD0401102）
上海市国际科技合作项目(14390711900) （14390711900）
