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Specific PCR (Polymerase Chain Reaction) identification method of paecilomyces hepiali powder

A technology of Paecilomyces batmoth and Paecilomyces batmoth, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, and determination/inspection of microorganisms, which can solve the limitation of industrial upgrading and standardized development of Paecilomyces batmoth , product quality is difficult to guarantee and other problems, to achieve the effect of low cost, high accuracy and strong primer specificity

Inactive Publication Date: 2014-03-05
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

However, at present, there is no standard method for authenticity identification and quality control of Paecilomyces paecilomyces fermented mycelia, and it is difficult to guarantee product quality, which greatly limits the upgrading and standardized development of the Paecilomyces paecilomyces industry.

Method used

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  • Specific PCR (Polymerase Chain Reaction) identification method of paecilomyces hepiali powder
  • Specific PCR (Polymerase Chain Reaction) identification method of paecilomyces hepiali powder

Examples

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Embodiment 1

[0025] Example 1: Design of PCR primers and detection of samples

[0026] 1 Paecilomyces bat moth β-tubulin Design of gene-specific PCR primers

[0027] According to the publicly registered Paecilomyces bat moth on GenBank β-tubulin Gene sequence information for primer design (see attached figure 1 ).

[0028] The GenBank accession number of the reference sequence is: AY624217.

[0029] An upstream primer was designed at 18-35 and named as CICC-Pae-F1. The sequence is: 5'-GAGCATGGT CTCGACTCT-3'.

[0030] A downstream primer was designed at 233-249 and named as CICC-Pae-R1. The sequence is: 5'-CGAAGGG ACCAGCACGG-3'.

[0031] 2 Detection of samples

[0032] 2.1 Collection of samples

[0033] Buy commercially available Paecilomyces bat moth powder, Cordyceps sinensis fungus powder, Cordyceps sinensis, and Cordyceps militaris fungus powder.

[0034] 2.2 Sample genomic DNA extraction

[0035] Genomic DNA was extracted by the modified CTAB method and purifie...

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Abstract

The invention discloses a specific PCR (Polymerase Chain Reaction) identification method of paecilomyces hepiali powder. The technical scheme is that the method comprises the following steps: by taking a genome DNA (Deoxyribonucleic Acid) of a sample as a template, carrying out a primary single tube specific PCR reaction by adopting a specific PCR primer designed by the invention; amplifying a characteristic housekeeping gene of winter paecilomyces hepialid, wherein the actual amplification segment is 231bp; and detecting the amplification products by agarose gel electrophoresis to judge the authenticity of the sample. The method disclosed by the invention can specifically identify the paecilomyces hepiali powder, and can detect the authenticity of the sample just by three steps: DNA extraction, PCR amplification and electrophoretic detection, so that the method is simple to operate, easy to master and high in accuracy.

Description

technical field [0001] The invention belongs to the field of authenticity identification of health food, and in particular relates to an authenticity identification method of Paecilomyces spp. bat moth powder. Background technique [0002] Paecilomyces paecilomyces is an important medicinal fungus isolated from the grass of Cordyceps sinensis. It can produce many important functional ingredients such as cordycepic acid, cordycepin, and cordyceps polysaccharide. It has health functions such as enhancing immunity and relieving physical fatigue. Its effective role has been widely recognized by the people. [0003] Since it was included in the "list of fungal strains that can be used in health food" issued by the Ministry of Health of China in 2001, Paecilomyces hematalis has been widely concerned as a raw material for health food production, especially on the basis of its fermented mycelium. Many different types of health food have been developed. According to statistics, in ...

Claims

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Application Information

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IPC IPC(8): C12Q1/68C12Q1/04C12R1/79
CPCC12Q1/04C12Q1/686C12Q2547/101
Inventor 程池扎西才吉李辉姚粟刘洋白飞荣
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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