Effect of temperature and pH on the hopanoid content of Bacillus acidocaldarius
Effect of temperature and pH on the hopanoid content of Bacillus acidocaldarius
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温度和pH对酸热芽孢杆菌中藿香类化合物含量的影响
DOI：
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发表时间：
1984
期刊：
影响因子：
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通讯作者：
E. Kannenberg
中科院分区：
文献类型：
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作者：
K. Poralla;T. Härtner;E. Kannenberg
建立了一种气相色谱法测定含长侧链类Hopanoids的方法。从嗜酸热芽孢杆菌中提取脂质，经高碘酸盐氧化、还原和乙酰化后，通过与1-十八烷基-甘油醚比较，定量1-羟基乙烷-29-藿烷乙酸酯。扩展类霍帕烷含量随温度升高而增加，随pH值降低而增加。
A gas-liquid chromatographic method for the quantitative determination of hopanoids with an elongated side chain was developed. After extraction of lipids from Bacillus acidocaldarius, periodate oxidation, reduction and acetylation the 1-hydroxyethane-29-hopane acetate was quantitated by comparison with 1-octadecanyl-glycerol ether. The contents of extended hopanoids increased strongly with increasing temperature and moderately with decreasing pH. Hopene showed no significant alteration with temperature and pH.