几种食用菌子实体总DNA提取方法的比较研究

摘要

[ Objective ] The aim was to compare and select the suitable extract methods for total DNA in different edible fungus. [ Method ] The experiment used 3 improved extract methods for total DNA, SDS, CTAB and SDS-CTAB, to isolate total DNA in 5 edible fungus, P. ostreatus, L. edodes, F. velutiper, M. esallenta, C. sinensis, and analyzed through Agarose gel electrophoresis. [ Result ] The results showed that using the methods of SDS under the normal temperature was better for extracting the total DNA in P. ostreatus and F. velutipes. The total DNA of L. edodes should use the method of SDS under the low temperature to extract. C. sinensis total DNA should use the method of SDSCTAB at low temperature to extract. M. esallenta total DNA should use the method of CTAB and SDS under the normal temperature to extract.[ Conclusion] The study can lay a basis for molecular and genetic engineering research on edible fungus.%[目的]比较选择适宜的不同食用菌子实体总DNA的提取方法.[方法]采用CTAB法、SDS法和CTAB-SDS结合法,对5种食用菌子实体[平菇(Pleurotus ostreatus)、香菇(Leruinula edodes)、金针菇(Flammlina velutiper)、羊肚菌(Morehella esallenta)和北虫草(Cordyceps sinenris)]总DNA进行提取,并用琼脂糖凝胶电脉进行检测.[结果]在几种提取方法中,平菇与金针菇宜采用SDS常温离心提取法,香菇宜采用SDS低温离心提取法,北虫草宜采用SDS-CTAB低温离心提取法,羊肚菌宜来用CTAB常温离心提取法和SDS常温离心提取法.[结论]该研究可为几种食用菌子实体的分子水平和基因工程研究奠定基础.