【作者】 徐迪；

【导师】 曾庆梅；

【作者基本信息】 合肥工业大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 超高压食品加工技术作为一种新的食品灭菌保鲜技术，在生产中已被逐步应用，但在杀菌机理尤其是超高压对遗传物质影响方面的研究鲜见报道。本文以大肠杆菌DH5_α为研究对象，研究超高压处理对其遗传物质的影响，实验结果表明：(1)通过质粒PMD-18 DNA的紫外吸光度、琼脂糖凝胶电泳、电泳条带光密度分析等实验，发现超高压对大肠杆菌质粒DNA的超螺旋结构产生了影响，且随着压力的增大影响增大。(2)通过单细胞凝胶电泳，Fluoview Ver1.4a软件分析，发现超高压对大肠杆菌DH5α基因组DNA有影响，随着压力增大，彗星细胞百分率增加，彗尾变长，说明压力导致基因组DNA的断裂。(3)研究发现，经500MPa高压处理的基因组DNA彗星长度随着时间的推移逐渐减小，3天后已基本消失，和没经高压处理的大肠杆菌基本相同。通过以上实验，说明超高压对大肠杆菌遗传物质产生了影响。更多还原

【Abstract】 Ultra-high pressure processing as a new food sterilization preservation technology has been gradually applied in production. But the sterilization mechanism especially in the effect of UHP on the genetic material is rarely reported. This article studied the effects of UHP processing on the germ plasm extracted from E.coli DH5a. The results showed that:By detecting the absorbency of the PMD-18 DNA, PMD-18 DNA agarose gel electrophoresis, analyzing the intensity of the bands, it was found that the supercoiled DNA was destroyed by UHP and the impact increased with the increasing of the pressure.By single-cell gel electrophoresis (SCGE), analyzed by Fluoview Ver1.4a, it was found that the genome DNA was destroyed by UHP. The comet cells percentage and the length of the tail increased with the increasing of the pressure. That means pressure led to the fracture of genomic DNA.Research found that the genomic DNA comet length with the passage of time treated by 500MPa gradually decreased and after three days has basically disappeared, almost the same with E.coli DH5a treated by 0.1 MPa.The above experiments showed that the UHP has an impact on E.coli DH5αgerm plasm.更多还原