生物技术进展 ›› 2026, Vol. 16 ›› Issue (4): 885-897.DOI: 10.19586/j.2095-2341.2026.0030

• 转基因检测技术专题 • 上一篇    下一篇

豆制品转基因成分检测中DNA提取技术的研究

王盈盈1(), 刘文龙2(), 曾钧天1, 陈福禄1, 刘丽1, 付金东1(), 金龙国1()   

  1. 1.中国农业科学院作物科学研究所,农业农村部谷物品质检验测试中心,北京 100081
    2.延边大学农学院,吉林 延吉 133002
  • 收稿日期:2026-02-09 接受日期:2026-07-14 出版日期:2026-07-25 发布日期:2026-09-11
  • 通信作者: 付金东,金龙国
  • 作者简介:王盈盈 E-mail: wyylhh@163.com
    刘文龙 E-mail:17304369222@163.com第一联系人:本文共同第一作者。
  • 基金资助:
    农业生物育种技术重大专项(2022ZD0402001-02);中央级公益性科研院所基本科研业务费专项(Y2022ZK21)

DNA Extraction Techniques for Genetically Modified Organism Testing of Soybean Products

Yingying WANG1(), Wenlong LIU2(), Juntian ZENG1, Fulu CHEN1, Li LIU1, Jindong FU1(), Longguo JIN1()   

  1. 1.Seed Inspection Laboratory of Grain Quality Inspection and Testing Center,Ministry of Agriculture and Rural Affairs,Institute of Crop Science,Chinese Academy of Agricultural Sciences,Beijing 100081,China
    2.College of Agriculture,Yanbian University,Jilin Yanji 133002,China
  • Received:2026-02-09 Accepted:2026-07-14 Online:2026-07-25 Published:2026-09-11
  • Contact: Jindong FU,Longguo JIN

摘要:

建立有效的豆制品DNA提取技术,适应复杂多样化的豆制品转基因检测需求,将有助于确认产品标签真实性,维护食品安全和保障消费者权益。对标准中十二烷基硫酸钠-聚乙烯吡咯烷酮(sodium dodecyl sulfate-polyvinylpyrrolidone,SDS-PVP)法进行改良,采用醋酸铵盐溶液沉淀蛋白,检测豆制品基因组特征,并通过检测内标Lectin基因验证方法的有效性。结果显示,提取的豆制品DNA浓度值相对较高,介于30~5 683 ng·μL-1之间,且多数样品较纯净,蛋白杂质含量少;电泳检测显示DNA主带集中在100 bp左右,随着加工深度增加,基因组降解加剧变短。Lectin基因检测荧光阈值(quantification cycle, Cq)平均值在19.99~33.63之间,多数样品DNA能够满足后续转基因检测的需求。研究建立的方法适用范围广,提取DNA质量较好,将有利于推动大豆加工食品转基因检测和相关标准的制定。

关键词: 豆制品, 核酸, DNA, 转基因检测

Abstract:

Establishing an effective DNA extraction technique for soybean products to meet the increasingly complex and diverse demands for transgenic detection helps verify product label authenticity, safeguard food safety, and protect consumers' rights. This method improved the standard SDS-PVP-based approach by precipitating proteins with an ammonium acetate salt solution, detecting genomic characteristics of soybean products, and validating the method's effectiveness through the detection of the Lectin gene. The results showed that the DNA concentration extracted by this method was relatively high, ranging from 30 to 5 683 ng·μL-1. Based on absorbance ratios and agarose gel electrophoresis results, most samples were relatively pure with minimal protein contamination. Electrophoretic analysis showed that the main DNA bands were concentrated around 100 bp, with increased genomic degradation and shorter fragments observed as processing depth increases. The average quantification cycle (Cq) values for Lectin gene detection range from 19.99 to 33.63, meet the requirements for subsequent transgenic detection. This method has broad applicability and yields high-quality DNA, which would contribute to advancing transgenic detection in soybean processed foods and the formulation of related standards.

Key words: soy products, nucleic acid, DNA, transgenic detection

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