Extraction of Genomic DNA and PCR Verification for Processed Tea Products
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摘要: 从成品茶中快速、高效地提取高质量的基因组DNA, 是对成品茶进行分子鉴别的前提。利用简化CTAB法和改进CTAB法, 提取茶树品种金牡丹鲜叶及其加工而成的红茶、绿茶、乌龙茶基因组DNA, 并进行PCR验证, 结果表明:2种方法均能提取成品茶基因组DNA;与鲜叶材料相比, 虽然成品茶基因组DNA均呈现不同程度的降解现象, 但主带清晰;2种方法所提取的基因组DNA质量无显著差异, 但简化CTAB法由于操作简单, 更适宜实际应用;提取的成品茶基因组DNA均可以用来进行PAPD以及SSR分析。Abstract: Rapid and efficient extraction of genomic DNA from tea products is essential for molecular identification.The genomic DNAs of the fresh tea leaves of the tea cultivars, Jin Mu-dan, as well as the black, green and oolong teas made from them were extracted by means of the simplified and the improved CTAB methods.The results were verified by means of PCR.It was found that both of the methods performed satisfactorily for the extraction.Compared with the fresh leaves, the processed teas showed different degrees of degradation, but the main band was clear.There appeared no significant difference on the quality of the extracted genomic DNAs between the two methods.The data obtained by either method on the teas could be used for the PAPD and SSR analyses without concerns.However, the simplified CTAB method appeared simpler to operate than the modified method.
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Key words:
- processed tea /
- genomic DNA /
- molecular identification
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