短芽孢杆菌固态发酵物成分的GC—MS分析  

Components from Solid Fermentation of Brevibacillus QTM-9 on GC-MS

作　　者：陈晓珍[1] 杨涛[1] 方冬梅[1] 李国友[1] 焦威[1] 李宇飞[1] 顾健[1] 黄田钫[1] 

机构地区：[1]中国科学院成都生物研究所,成都610041

出　　处：《天然产物研究与开发》2013年第B12期47-50,共4页Natural Product Research and Development

基　　金：基金项目：国家自然科学基金项目（21002098）;中科院西部之光项目（Y1C1011）

摘　　要：采用气相色谱质谱联用（GC-MS）分析用丙酮从短芽孢杆菌QTM-9固态发酵物中浸提得到的成分，质量分数用面积归一化法计算。结果表明，该菌经固态发酵产生的成分种类较丰富，一共鉴定了69种组分，其主要成分包括烷类、烯烃类、酮类、醇类、酸类、酯类和萜类等，占脂溶性成分的98．65％。分析结果发现，在200℃以上的成分占分析得到的成分总量的78．05％，说明短芽孢杆菌QTM-9固态发酵物的高沸点成分较为丰富。The acetone extract was obtained by solvent extraction from solid fermentation of BrevibaciUus QTM-9. GC-MS was introduced to separate and identify the chemical components of the extract and totally 69 compounds were identified. The main components were alkanes, alkenes categories, ketones, alcohols, acids, esters and terpenes. There were 78.05% of the total compositions whose boiling point were above 200 ℃. The results in this paper indicated that high-boiling components were rich in the solid fermentation of Brevibacillus QTM-9.

关 键 词：短芽孢杆菌 固态发酵 GC-MS 

分 类 号：O656.22[理学—分析化学]