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A Comparison of Eight Methods for DNA Etraction from Processed Seafood Products

文献类型： 外文期刊

作者： Yao Lin 1 ; Jiang Yanhua 1 ; Li Qingjiao 1 ; Sui Zhe 1 ; Wang Lianzhu 1 ; Zhai Yuxiu 1 ;

作者机构： 1.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Minist Agr, Key Lab Test & Evaluat Qual & Safety Aquat Prod, Qingdao 266071, Peoples R China

关键词： seafood; authentication; DNA extraction; comparison; PCR

期刊名称：FOOD SCIENCE AND TECHNOLOGY RESEARCH （ 影响因子：0.668； 五年影响因子：0.895 ）

ISSN： 1344-6606

年卷期： 2016 年 22 卷 6 期

页码：

收录情况： SCI

摘要： DNA extraction is critical for seafood authentication based on DNA techniques. In this study, eight extraction methods, including commercial kit, from three types of seafood (quick frozen, roasted, and canned products) were compared in terms of DNA yield and purity. The quantity and quality of extracted DNA were evaluated using the ratio A260/A280. Quality was also evaluated by two pairs of primers that could amplify two different sizes of DNA fragments respectively. For quick frozen samples, the results showed that the top three methods for DNA yield were the SDS method, TIANGEN GMO food DNA Extraction Kit, and TIANamp Marine Animals DNA Kit. For roasted samples, the top two methods for DNA yield were the SDS and improved CTAB methods. For canned samples, the top two methods for DNA yield were the SDS and phenol/chloroform/isoamylic alcohol methods. The differences between these aforementioned methods and the remaining methods were highly significant (P < 0.01). The DNA extracted from roasted and canned seafood could not amplify the 650 bp but amplified the 358 bp target fragment. This study determined the proper DNA extraction method for three types of seafood to facilitate seafood authentication.

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