"fluorimetry" - 1 õppematerjal

Liha töötlemine

2002). Several papers compare food analysis relies on a careful DNA- different extraction methods (Zimmermann extraction procedure, since components of et al. 1998a; Peano et al. 2004). food samples and nucleic acid extraction After DNA extraction, quantity and reagents can reduce or even block the PCR quality must be evaluated by means of UV amplification, and DNA may be degraded. spectrophotometry at 260 nm; by fluorimetry Food components that can act as PCR inhibi- using fluorescent ds-DNA-specific dyes; or tors are proteins, fatty acids, and other sec- by visualization under UV light of DNA ondary compounds such as polyphenols. separated in agarose gels stained with ethid- Consequently, adequate nucleic acid purifi- ium bromide. Before DNA estimation, RNA cation is crucial to convert food samples into must be carefully eliminated in order to avoid