Getting out the brown from DNA

mpage at molbiol.ox.ac.uk mpage at molbiol.ox.ac.uk
Sat Mar 25 06:08:40 EST 1995


In article <rapr-2203951453060001 at quadra800.pathology.pitt.edu>, rapr at med.pitt.edu (Robert Preston) writes:
>> >In article <D5HqxD.K4y at crash.cts.com>, rcdana at crash.cts.com (Richard
> Dana) writes:
> 
> 
>> >>How do I eliminate the brown color from plant DNA preps?
>> >>
> 
> If the brown colour is due to the oxidation of phenolic compounds (which is 
why the cut surface of an apple goes brown), you might be able to suppress it 
by including a reducing agent, e.g. ascorbate, in your extraction buffer. You 
might also be able to get rid of the brown by dialysing your DNA vs. TE or 
similar. 



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