酵母细胞的化学分类学特征
Chemotaxonomic characterization of yeast cells.
作者信息
Peña A, Sandra P
机构信息
Laboratory for Organic Chemistry, University of Gent, Belgium.
出版信息
J Chromatogr Sci. 1995 Mar;33(3):116-22. doi: 10.1093/chromsci/33.3.116.
Yeast species are analyzed on the basis of their lipid composition to evaluate if chemotaxonomic classification of different species is feasible. The cell walls of samples of Baker's and Brewer's yeast are disrupted by smashing the cells with glass beads at low temperatures. The liberated lipids are extracted with chloroform-methanol. Fractionation of the extract into simple lipids and complex lipids (phospholipids) is performed by column chromatography on silica gel. Elution with methanol produces the simple lipids fraction, whereas elution with methanol-chloroform-ammonium hydroxide produces the phospholipid fraction. The latter fraction is analyzed by high-performance liquid chromatography with light-scattering detection. High-temperature capillary gas chromatography of the simple lipids fraction permits the separation of waxes, sterols, squalene, sterol esters, free fatty acids, monoglycerides, diglycerides, and triglycerides.
根据酵母物种的脂质组成进行分析，以评估不同物种的化学分类是否可行。通过在低温下用玻璃珠粉碎细胞，破坏面包酵母和酿酒酵母样品的细胞壁。用氯仿 - 甲醇提取释放出的脂质。通过硅胶柱色谱法将提取物分离为简单脂质和复合脂质（磷脂）。用甲醇洗脱得到简单脂质部分，而用甲醇 - 氯仿 - 氢氧化铵洗脱得到磷脂部分。后者通过带光散射检测的高效液相色谱法进行分析。简单脂质部分的高温毛细管气相色谱法可分离蜡、甾醇、角鲨烯、甾醇酯、游离脂肪酸、单甘油酯、二甘油酯和甘油三酯。
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