Abstract:

The soy sauce was concentrated by four pretreatment methods and the subjected to DNA extraction by CTAB precipitation method. SYBR GreenⅠfluorescent PCR technique was used to detecting the added artificially gos9 gene in rice, soybean Lectin gene and wheat Wx012 gene in soy sauce raw material ingredients. The results showed that the rice gos9 gene, soybean Lectin gene and wheat Wx012 gene were positive in the DNA extract by the pretreatment method of adding artificially the rice DNA and concentrating by CTAB precipitation solution, which indicated that this method was the most suitable for extracting soy sauce DNA. The DNA extraction method established was employed in analyzing three soy sauce samples and four roast eel sauce samples and results indicated positive of gos9 gene in all samples. The soybean ingredient was detected in two portions of soy sauce, and the wheat ingredient was detected in two portions of roast eel sauce, while the soybean and wheat ingredients were detected in one portion of soy sauce and two portions of roast eel sauce.

Key words: soy sauce, roast eel sauce, DNA extraction, raw material ingredient, SYBR Green Ⅰ fluorescence PCR