High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.

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不同种类食品基质中 DNA 提取的挑战：综述

高质量的 DNA 提取物对于分子鉴定的下游应用至关重要。大多数加工食品都经过热处理，导致 DNA 降解，这阻碍了基于 DNA 的技术在食品认证中的应用。此外，加工食品中抑制剂的存在也是一个问题，因为抑制剂会阻碍获得高质量和大量 DNA 的过程。本综述解释了 DNA 提取的各种方法以及影响 DNA 提取的各种食物基质的结构和质地因素。