摘要
通过有机溶剂提取、TLC分离及GC-MS对食源性致病菌中常见的4个属9种19株病原菌的全细胞脂肪酸组分进行了分析。结果表明:沙门氏菌属、埃希氏菌属、弧菌属和志贺氏菌属全细胞脂肪酸组分都含有十四烷酸、十六烷酸和十八碳烯酸,这三种脂肪酸占总脂肪酸含量的90%左右,含量最高的是十六烷酸,含量在40%以上,其次是十八碳烯酸,含量在30%左右。脂肪酸组成在属间差异显著。大肠杆菌O157不含有十三烷酸和十五烷酸,副溶血弧菌不含有十二烷酸和十三烷酸,志贺氏菌含有特异性的环戊烷十三烷酸。这些特征可作为各个属分类鉴定的依据。模式菌株和地方菌株在含有双键的脂肪酸上,双键的位置有一定的差异,因此通过这些差异可以鉴定模式菌株与地方菌株。
The cellular fatty acid compositions of 19 strains of foodbome pathogenic bacteria, were extracted with organic reagent, isolated through thin layer chromatography and determined by capillary gas chromatography-mass spectrometry （GC- MS）. The result indicated that the cellular fatty acid compositions of Salmonella, Escherichia coli, Vibrio and Shigella all contain tetmdecanoic acid, hexadecanoic acid and octadecenoic acid, the total content is around 90%, in which the hexadecanoic acid is the most, above 40%, next is the octadecenoic acid, around 30%. The difference of the fatty acid compositions is prominent among the four genus. Escherichia coli O 157 is absent of tridecanoic acid and pentadecanoic acid, and Vibrio parahaem olyticus is lack of dodecanoic acid and tridecanoic acid, while Shigella contains unique cyclopentanetridecanoic acid. These characters could be the basis of classification and identification respectively. There are difference in the location of double bonds between the type strains and local strains, so they could be distinguished by these variation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期355-358,共4页
Food Science
关键词
总离子流
脂肪酸甲脂
GC-MS
致病菌
total ion current
fatty acid methyl ester
gas chromatography-mass spectrometry
pathogenic bacteria
