Abstract
A simple procedure for DNA isolation from processed dried commercial samples of tea is described. The method involves a modified CTAB procedure employing extensive washing, use of 1% PVP to remove polyphenolics and a single phenol:chloroform extraction step. The average yield ranges from 164–494 μg/g tea sample for various market samples. The DNA obtained from 11 different brands of tea using this procedure were consistently amplifiable (using both RAPD primers as well as defined sequences as primers) and digestible with restriction endonucleases.
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Singh, M., Bandana & Ahuja, P. Isolation and PCR Amplification of Genomic DNA from Market Samples of Dry Tea. Plant Molecular Biology Reporter 17, 171–178 (1999). https://doi.org/10.1023/A:1007562802361
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DOI: https://doi.org/10.1023/A:1007562802361