Kit and detection method for quickly screening mango-derived component in food and beverage
A technology of source components and detection methods, applied in biochemical equipment and methods, microbial determination/inspection, etc., can solve problems such as lack of determination methods
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[0041] Follow the procedure below for testing:
[0042] (1) Extraction of DNA from samples that may contain mango components
[0043] A. Weigh 0.1g sample and transfer it to a 1.5mL centrifuge tube. Add 600 μL of preheated lysis buffer, mix gently, and keep warm in a water bath at 65°C for 10 minutes;
[0044] B. Add an equal volume of 600 μL of phenol / chloroform into the tube, mix well by inverting up and down, and extract for 2 minutes;
[0045] C. Centrifuge at 12000g for 5min, draw the supernatant into a new centrifuge tube, add the same volume of sedimentation solution as the supernatant, mix well, leave at room temperature for 10min, centrifuge at 12000g for 5min, remove the supernatant, and keep the precipitate;
[0046] D. Add 60 μL of RNase to the precipitate, place it at 37°C for 2 minutes, mix it well with a pipette tip, dissolve the precipitate at 37°C, add 300 μL of buffer solution after 5 minutes, and mix up and down 10 times;
[0047] E. Take out the spin col...
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