酒酒球菌膜脂肪酸成分分析的样品处理方法比较  

Comparing Sample Preparation Methods for the Analysis of Membrane Fatty Acid Composition of Oenococcus oeni

作　　者：吕茜[1] 张国强[1] 樊明涛[1] 

机构地区：[1]西北农林科技大学食品学院,陕西杨凌712100

出　　处：《西北农业学报》2012年第1期192-197,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家葡萄产业技术体系专项(nyctx-30-ch-03)

摘　　要：为筛选较适合的酒酒球菌膜脂肪酸提取和皂化方法,采用5种不同脂肪酸分析样品前处理方法,结合气相色谱质谱联用仪(GC/MS),分析酒酒球菌SD-2a膜脂肪酸成分,比较不同处理方法的效果。结果表明,先提取脂肪酸再采用NaOCH3甲酯化脂肪酸的方法能够较为准确和完整地检出酒酒球菌SD-2a的12种膜脂肪酸,相对标准误差(RSD)≤5%,特别对于环丙烷脂肪酸的检测效果较好,RSD=2%;独立的脂肪酸提取步骤对细菌膜脂肪酸分析是必要的,包含脂肪酸提取的样品处理方法比不包含脂肪酸提取的方法多检出3种脂肪酸,RSD均≤5%。Five different methods combined with GC/MS analysis of membrane fatty acid composition of Oenococcus oeni SD-2a were compared.This study validated that the method including lipids extraction and NaOCH3 methylation was more accurate and efficient,by which 12 fatty acids were detected,RSD is less than 5%,and it was suitable particularly for analysis of cyclopropane fatty acids such as C19cyc11 fatty acid,with a 2% RSD;the study also indicated that the lipids extraction procedure prior to the methylation of samples cannot be omitted.Three more fatty acids,in which RSD were all less than 5%,were detected in the method involving lipids extraction procedure than the method without lipids extraction.

关 键 词：酒酒球菌 膜脂肪酸 甲酯化 脂肪提取 

分 类 号：Q93[生物学—微生物学]