中文摘要：

以鲑鱼（Oncorhynchus keta）、大眼金枪鱼（Thunnus obesus）、蓝点马鲛（Scomberomorus niphonius）和鹰爪虾（Trachypenaeus curvirostris）4种海洋食品原料为实验材料。采取蒸煮加工、微波加工、腌制加工3种处理方式,通过SDS-苯酚-氯仿法抽提DNA,利用微型分光光度计测定其在260与280nm处的吸光度比值（A260/A280）,来评估核酸的纯度,并利用琼脂糖凝胶电泳检测DNA分子链的破坏程度,分析这3种加工方式对4种海洋食品原料中DNA的影响。结果表明,3种加工方式均对DNA产生一定程度的影响。其中煮沸对4种海洋食品原料中DNA的降解最严重,使基因组DNA长链被严重切短,无完整基因组DNA残留。微波加工和腌制加工对DNA的影响相对较轻,使部分DNA长链被切断,但仍有较完整的基因组DNA存在。研究表明,对加工过的食品进行DNA检测时,应充分考虑加工过程对DNA的破坏作用。

英文摘要：

Oncorhynchus keta,Thunnus obesus,Scomberomorus niphonius and Trachypenaeus curvirostris were chosen as experimental materials and processed with boiling,microwave-heating and salting methods,respectively.DNA was extracted from the raw and processed materials with SDS-phenol-chloroform method,followed by determination of concentration and purity using NanoDrop 2000 and integrity through agarose gel electrophoresis.The results showed that the three processing methods all destroyed DNA to some extents.Boiling destroyed DNA most severely;no integrate genomic DNA were left.Microwave-heating and salting broke DNA less seriously,yielding comparatively complete genomic DNA and a large amount of short fragments.