High Quality RNA Extraction Method from Main Allium Vegetables
Sun Yaling
Chen Li
Liu Bingjiang
Miao Jun
Kong Suping
Gao Limin
Cao Chenxing
Wu Xiong
Yang Yanyan
Huo Yumeng
Abstract：Allium vegetables (including Allium cepa,Allium fistulosum L.var.giganteum Makion,Alli-um sativum and Allium tuberosum Rottl.ex Spreng)are rich in polysaccharides and other secondary metabo-lites,which seriously affect the quality of extracted RNA.In this study,we compared and analyzed a variety of RNA extraction methods using onion leaves as samples,and obtained a set of method for RNA extraction from Allium vegetables.This method was comprised of CTAB -GT,Proteinase K instead of DEPC and ice bath gel electrophoresis.The yield of RNA samples was about 152.35 μg/gFW,the RNA integrity (RIN val-ue)was about 7.5,the bands of gel electrophoresis were clear without contaminations of polysaccharides,pro-tein and DNA residues,the ratio of 28S /18S was about 2 and the extraction process was safe without strong carcinogen of DEPC.The RNA quality was suitable for downstream molecular experiments.Besides,this method could be applied to the extractions of different tissues of welsh onion,onion,garlic and Chinese chives.
Keywords：Allium vegetablesRNA extractionPolysaccharidesCTAB -GT
Publication Date：2016-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：5( 6-9,16 )