中国生物工程杂志China Biotechnology 3~.doc

中国生物工程杂志China Biotechnology 3~.doc

中国生物工程杂志China Biotechnology, 2005, 25(10):83~87 研究快报 电喷雾质谱法检测假单胞菌BS03产鼠李糖脂及其自由酸前体* 沈薇1杨树林1**李校堃1,2 (1 南京理工大学生物工程研究所南京2100942 暨南大学药学院医药生物技术研究开发中心广州510632) 摘要采用电喷雾质谱法可同时检测到假单胞菌BS03发酵液提取物中的鼠李糖脂及其自由酸前体(3羟基葵酸单体和二聚体)。根据ESIMS/MS的双鼠李糖脂二级质谱图显示存在强度较高的m/z为205、247的特征碎片离子峰,而单鼠李糖脂中却不存在此特征碎片离子。同时自由酸前体的主要组分为C8, C10, C8C10/ C10C8, C10C10。其同分异构体与鼠李糖脂同分异构体类似,其中短链位于羟基端的组分含量高于长链在羟基端的组分。 关键词假单胞菌鼠李糖脂自由酸前体电喷雾质谱 收稿日期:20050628修回日期:20050923 *国家“十五”科技攻关资助项目(2001BA706B-18),南京市科技发展计划资助项目(200301045) ** 通讯作者,电子信箱:yshulin@mail.njust.edu.cn Electrospray ionization mass spectrometric detection of rhamnolipids and their acid precursors in Pseudomonas sp. BS03 cultures* SHEN Wei1YANG Shulin1**LI Xiaokun1, 2 (1 Biotechnology Institute, Nanjing University of Science and TechnologyNanjing210094, China) (2 Biopharmaceutical Research Development Center, Pharmacy college, Jinan UniversityGuangzhou510632, China) AbstractA series of pseudomolecular and fragment ions attributed to 3hydroxyalkanoic acids (HAs) and 3(3hydroxyalkanoyloxy) alkanoic acids (HAAs) were detected by ESIMS among the rhamnolipids observed in Pseudomonas sp. BS03 supernatant extracts. The structure of rhamnolipids, HAs and HAAs were deduced. According to ESIMS/MS there were characteristic fragment ions at m/z 205, 247 in all dirhamnolipids while they did not exist in any monorhamnolipids. The most abundant free acid precursors were C8, C10, C8C10/C10C8 and C10C10. Within an isomeric pair of HAAs, just like rhamnolipids the isomer with the shortest 3hydroxyalkaloyl residues at the hydroxyl end was more abundant than the one with the heavier3hydroxyalkaloyl acid at the same position. Key wordsPseudomonas sp.RhamnolipidAcid precursorESIMS Received June 28,2005Accepted September 23,2005 * This work was supported by grants from National Scientific and Technological Project during the 10th FiveYear Plan Period (2001BA706B18) and Nanjing Scientific and Technical Committee. (200301045) ** Corresponding author, Email: yshu

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