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