脂肪酸提取方法对芽胞杆菌种类脂肪酸测定结果的影响

The Influence of the Fatty Acid Extraction Method on the Fatty Acid Determination of the Bacillus Species

脂肪酸是细菌细胞膜的重要组成物质,受细胞膜上遗传物质的控制,具有灵敏度高、成分高度保守和含量稳定等特点,其碳链长度、双键位置和功能团组合的不同使其成为有效的分类标记.在细菌培养和脂肪酸提取阶段,芽胞杆菌属种类的脂肪酸鉴定结果受到皂化时间和脂肪酸提取试剂量的影响.本研究以球形芽胞杆菌为例,分析了皂化时间、皂化试剂量和甲基化试剂量对脂肪酸鉴定结果的影响.研究结果表明：皂化时间在25～30min的测定效果较好;皂化试剂量为1.0mL、甲基化试剂量为1.5mL 时,球形芽胞杆菌的脂肪酸鉴定效果较好.

Fatty acids were important components of cell membrane of bacteria,and were subjected to the control of genetic material on cell membrane. The components and contents of fatty acids of Bacillus species were highly conserved and stable. Differences in chain length,position of double bond and binding of functional group ,made fatty acids very useful as taxonomic markers. In bacterial culture and fatty acid extraction stages,the experiment results showed that the identification of Bacillus′s fatty acids was affected by saponification time and fatty acid extraction reagent dose. Using type species as object,effects of different detection conditions on fatty acid results of the genus Bacillus were investigated. The optimum conditions for the detection were saponification time of 25 to 30 min,saponification reagent dosage of 1. 0 mL,methylation reagent dosage of 1. 5 mL.