深黄被孢霉和拉曼被孢霉多不饱和脂肪酸代谢的研究  

作　　者：李莉莉[1] 潘力[1] 罗立新[1] 林影[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510640

出　　处：《食品工业科技》2007年第12期104-107,共4页Science and Technology of Food Industry

基　　金：广东省科技攻关项目(2006B13001006)

摘　　要：应用气相色谱-质谱联用技术对国内和国外两株γ-亚麻酸(GLA)的主要生产菌(深黄被孢霉和拉曼被孢霉)的脂肪酸成分进行分析,然后从不饱和脂肪酸的代谢途径和菌体的生理特性对两株菌进行比较。从代谢途径看,两株菌的不饱和脂肪酸代谢有一定的差异,其中△6-和△12-脂肪酸脱氢酶均为阻碍两株菌高产GLA的关键所在,再结合两株菌的生理特性,发现拉曼被孢霉较深黄被孢霉更适合工业化生产。The compositions of fatty acids of two main y-linolenic acid produced strains, which were chosen from domestic and foreign respectively, were analyzed by Gas Chromatography - Mass Spectrography （ GC - MS）. It was found that there were some differences between two strains, meanwhile, △6-and △12- desaturases played the important roles in restraining the high yield of GLA. Combined with physiological characteristic of strains, it was found that Mortierella ramanniana was much more fit for industrial production.

关 键 词：被孢霉 Γ-亚麻酸 气相色谱-质谱联用(GC-MS) 

分 类 号：TS201.3[轻工技术与工程—食品科学]