Fast and efficient extraction of DNA from meat and meat derived products using aqueous ionic liquid buffer systems

Abstract

A short, simple and inexpensive process for the extraction of DNA from meat was developed investigating a set of 20 ionic liquids including imidazolium, choline and guanidinium derivatives in combination with aqueous buffer systems. The environmentally benign ionic liquid choline hexanoate–phosphate buffer mixture gave the most promising results and DNA was extracted within 20 minutes from different types of meats, such as beef, chicken, pork and horse in significantly higher yields compared to the pure phosphate buffer. The influence of the ionic liquid on the amplification process during the PCR was further investigated, showing an inhibitory effect with increasing chain length of the ionic liquid and with higher ionic liquid concentrations. Additionally, extracted DNA was stable for 20 days when stored at room temperature in aqueous ionic liquid–buffer mixtures.