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| 基于红外指纹图谱的螺旋藻品质分析和蛋白含量测定 | |
| 引用本文： | 刘海静,许长华,李伟明,王锋,周群,李安,赵月亮,哈益明,孙素琴.基于红外指纹图谱的螺旋藻品质分析和蛋白含量测定[J].光谱学与光谱分析,2013,33(4):977-981. |
| 作者姓名： | 刘海静 许长华 李伟明 王锋 周群 李安 赵月亮 哈益明 孙素琴 |
| 作者单位： | 1. 中国农业科学院农产品加工研究所，北京 100193 2. 农业部农产品加工综合重点实验室，北京 100193 3. 清华大学化学系生命有机磷化学及化学生物学教育部重点实验室，北京 100084 |
| 基金项目： | 国家自然科学基金项目(21075076)资助 |
| 摘 要： | 采用傅里叶变换红外光谱(FTIR)分析技术，对螺旋藻标准品、螺旋藻粉样品和糊精标准品的红外光谱进行分析。螺旋藻中的蛋白质(1 657，1 537 cm-1)和糖类(1 069，1 054 cm-1)具有明显的红外指纹特征。螺旋藻粉中的主要成分为蛋白质和糖类，主要辅料为糊精。比较28个不同厂家螺旋藻粉的红外指纹图谱，计算图谱相关系数确定出辅料添加比例的高低。建立吸收峰强度比和蛋白质含量的关联标准曲线，形成依据红外光谱测定样品蛋白含量的方法，与凯氏定氮法测定结果相对偏差小于5%，为螺旋藻粉品质鉴定提供了一种简便、快速、无损的新方法。 |
| 关 键 词： | 红外光谱 螺旋藻 蛋白质 指纹图谱 |
| 收稿时间： | 2012-07-23 |
Analysis of Spirulina Powder by Fourier Transform Infrared Spectroscopy and Calculation of Protein Content |
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| LIU Hai-jing,XU Chang-hua,LI Wei-ming,WANG Feng,ZHOU Qun,LI An,ZHAO Yue-liang,HA Yi-ming,SUN Su-qin.Analysis of Spirulina Powder by Fourier Transform Infrared Spectroscopy and Calculation of Protein Content[J].Spectroscopy and Spectral Analysis,2013,33(4):977-981. | |
| Authors: | LIU Hai-jing XU Chang-hua LI Wei-ming WANG Feng ZHOU Qun LI An ZHAO Yue-liang HA Yi-ming SUN Su-qin |
| Institution: | 1. Institute of Agro-food Science & Technology, Chinese Academy of Agricultural Sciences, Beijing 100193，China2. Key Laboratory of Agro-product Processing, Ministry of Agriculture, Beijing 100193, China3. Key Laboratory of Bioorganic Phosphorous Chemistry and Chemistry Biology (Ministry of Education), Department of Chemistry, Analysis Center, Tsinghua University, Beijing 100084, China |
| Abstract: | Spirulina, Spirulina powder and dextrin standard were analyzed and identified by Infrared (IR) spectroscopy. The main components, protein(1 657 and 1 537 cm-1) and carbohydrate(1 069 and 1054 cm-1), had distinct fingerprint characteristics of IR spectra. By comparing the IR spectra of Spirulina, Spirulina powder and dextrin standard, the dominant nutrition in Spirulina powder was identified as protein and carbohydrate. The dominant accessory added in Spirulina powder was dextrin. Comparing the IR spectra of Spirulina powder from 28 different factories and figuring out the correlation provides the information about the amount of accessory. A standard curve of the ratio of absorption peak intensities to protein content was constructed to accurately determine the amount of protein in Spirulina powder. |
| Keywords: | Infrared spectroscopy Spirulina Protein Fingerprinting |
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