食品中沙门菌细胞脂肪酸组分的气相色谱分析  

GC analysis of fatty acid from the whole cell of Salmonella in the food

作　　者：郑华英[1] 郭爱玲[2] 余功保[2] 王震[2] 吕均[2] 秦巧玲[2] 

机构地区：[1]武汉市疾病预防控制中心,武汉430022 [2]华中农业大学食品科学技术学院,武汉430070

出　　处：《中国卫生检验杂志》2006年第12期1443-1444,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:建立沙门菌属全细胞脂肪酸气相色谱指纹图谱,为沙门菌的鉴定提供依据。方法:对从食品中分离的6种沙门菌在相同的条件下培养,离心收集细胞,提取脂肪酸并甲基化,通过TLC来分离纯化甲基酯,通过气相色谱测定脂肪酸的组成。结果:沙门菌属中的细菌在脂肪酸的组成上主要含C12、C16、C18、C19,不同种的脂肪酸组分表现出一定的差异,地方菌株与模式菌株具有相同的脂肪酸组分。结论:该方法灵敏度高、重现性好,准确性强可以对食品中的沙门菌进行快速鉴定。Objective：To set up the GC fingerprint of the components of cellular fatty acidsof Salmonella so as to provide basis for the identification of the Salmonella. Methods：The six species of Salmonella isolated in the food were cultured at the same cultural conditions,the cells were obtained by centrifugation, fatty acids were extracted and methylated. Methylated lipids were then separated by thin layer chromatogram （TLC） and determined by GC. Results：The fatty acids of the Salmonella mainly contains C12, C16, C18, C19, the components of fatty acid from different species of Salmonella are different, but it is the same in type strains and local strains. Conclusion ：This method was shown to have high sensitivity and good reproducibility and more accurate, and is thus suitable for the identification of Salmonella.

关 键 词：气相色谱 脂肪酸 沙门菌 模式菌株 地方菌株 

分 类 号：R378.22[医药卫生—病原生物学]