沙门氏菌全细胞的热裂解气相色谱-质谱分析  

Studies on the Whole Cell of Salmonella by Pyrolysis-Gas Chromatography-Mass Spectrometry

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

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

出　　处：《分析化学》2007年第5期700-702,共3页Chinese Journal of Analytical Chemistry

摘　　要：本研究探讨了一种新型的快速检测食源性病原菌的方法。该方法应用热裂解气相色谱-质谱技术(pyrolysis-gas chromatography-mass spectrometry,Py-GC-MS)对食源性致病菌沙门氏菌进行了分析。通过对影响总离子流色谱图条件(热裂解条件、色谱条件、质谱条件)的研究,得到了满意的实验结果。结果表明:沙门氏菌全细胞在裂解温度600℃,时间为10s,离子源温度220℃,电离方式为EI,电离能为60eV的条件下可得到清晰的总离子流色谱图,同时对部分裂解产物的结构进行了鉴定。该方法快速、简便,可为研究快速鉴定致病菌提供新的技术手段。A rapid method for dtection of foodborne pathogentic bacteria was investigated. The Salmonella of foodborne pathogenic bacteria was studied by pyrolysis-gas chromatography-mass spectrometry （Py-GC-MS）. The influence of the Py-GC-MS conditions, such as temperature, time, chromatographic column and ionic strength were considered. The results show that satisfactory separation of the total ion chromatogram of pyrolysis products of whole cell of Salmonella was achieved under the conditions ： pyrolysis temperature, 600 ℃ for 10 s; ion source temperature,220 ℃; Electron Impact Ionization（E1） source; and electron energy, 60 eV. Partial pyrolysis products were identified. The method will be a new technology for the rapid detection of pathogenic bacteria.

关 键 词：热裂解气相色谱-质谱 沙门氏菌 裂解产物 致病菌 

分 类 号：Q93-3[生物学—微生物学]