Extraction of Genomic DNA and PCR Verification for Processed Tea Products

WANG Rang-jian; YANG Jun; KONG Xiang-rui

doi:10.19303/j.issn.1008-0384.2013.10.013

Volume 28 Issue 10

Oct. 2013

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WANG Rang-jian, YANG Jun, KONG Xiang-rui. Extraction of Genomic DNA and PCR Verification for Processed Tea Products[J]. Fujian Journal of Agricultural Sciences, 2013, 28(10): 999-1003. doi: 10.19303/j.issn.1008-0384.2013.10.013

Citation:

WANG Rang-jian, YANG Jun, KONG Xiang-rui. Extraction of Genomic DNA and PCR Verification for Processed Tea Products[J]. Fujian Journal of Agricultural Sciences, 2013, 28(10): 999-1003. doi: 10.19303/j.issn.1008-0384.2013.10.013

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Extraction of Genomic DNA and PCR Verification for Processed Tea Products

doi: 10.19303/j.issn.1008-0384.2013.10.013

Tea Institute of Fujian Academy of Agricultural Sciences

Received Date: 2013-06-20
Publish Date: 2013-10-18

Abstract

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.
- processed tea,
- genomic DNA,
- molecular identification

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References(16)

References

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