傅里叶变换红外光谱法快速测定5个品种大豆的主要组分

探索作物育种过程中从大量样本中快速筛选有益突变体的新方法.利用傅里叶红外光谱法从整体上对5种大豆的主要组分进行测定和分析.结果表明:大豆的脂肪酸、皂苷、异黄酮(3298-1746cm-1)、蛋白质(1655-1398cm-1、1059cm-1)和核酸、磷脂(1240-1159cm-1、1001cm-1)等主要组分均具有...

Fast Determination of Main Components of Five Kinds of Soybean by Fourier Transform Infrared Spectroscopy

Main components of five kinds of soybean were determined and analyzed holistically by Fourier transform infrared spectroscopy（FTIR）.The main components of soybean such as soybean fatty acid,saponin,isoflavone（3298—1746cm-1）,protein（1655—1398cm-1,1059cm-1） and nucleic acid,lecithin（1240—1159cm-1,1001cm-1）,all had characteristic absorption peak,but the contents of main components of different specimens were different.han-soybean 5 captured the most obvious absorption peaks in 1655—1001cm-1 and the biggest content of protein and nucleic acid and phosphatide,while han-soybean4 and Qihuang-soybean 28 had less of the content of them.han beans4 captured the stronger absorption peaks in 3298—1746cm-1,which showed that han bean 4 had higher content of fatty acids,saponin,isoflavone,but the content of han beans6 had least of them.This method is simple,rapid,and prominent in synthesis.The basic data was provided for varieties sorting of soybean here.