基于红外光谱三级鉴别技术的螺旋藻产品品质分析

doi:10.3864/j.issn.0578-1752.2012.22.021

摘要/Abstract

摘要： 【目的】利用红外光谱技术分析天然螺旋藻、螺旋藻粉和螺旋藻片的主要成分，为螺旋藻相关产品品质检测和真伪鉴别提供一种快速、准确和有效的方法。【方法】采集2种天然螺旋藻、4种螺旋藻粉和4种螺旋藻片的红外光谱（FTIR），解析样品的红外光谱、二阶导数光谱和二维相关光谱确定出主要吸收官能团，主体成分以及不同样品之间的差异。通过扫描电镜图像（SEM）、样品蛋白质含量和氨基酸组成的测定结果对红外光谱中的差异进行说明。【结果】天然螺旋藻的红外光谱在1 154/1 156 cm-1、1 079 cm-1和1 039/1 035 cm-1出现3个糖类特征吸收峰；二维相关红外光谱在1 161、1 138、1 083、1 054和1 026 cm-1出现5个强自动峰。螺旋藻粉和螺旋藻片的糖类特征吸收峰形状和位置与天然螺旋藻不同，并且二维相关红外光谱中自动峰减少。天然螺旋藻蛋白质的α-螺旋含量为24.6%，螺旋藻粉和螺旋藻片中α-螺旋含量在15.0%左右。在二维相关红外光谱中天然螺旋藻的酰胺带吸收峰光滑、少分叉，可完全分离的两个尖峰，而螺旋藻粉和螺旋藻片的酰胺带吸收峰宽，分离度不好，并且出现多个分叉峰。蛋白质含量和氨基酸组成测定结果表明螺旋藻产品中蛋白质含量过高，且氨基酸组成与纯螺旋藻的氨基酸组成存在很大差异。【结论】红外光谱技术可以对天然螺旋藻、螺旋藻粉和螺旋藻片的糖类和蛋白成分的差异进行鉴别，并为螺旋藻产品的品质评价和真伪鉴别提供一种有效方法。

关键词: 螺旋藻 , FTIR , 糖 , 蛋白质

Abstract: 【Objective】 Fourier transform infrared spectroscopy (FTIR) was used to analyze the principle components in natural Spirulina, Spirulina powder and Spirulina tablet. This could provide a fast, accurate and effective method for quality detection and authenticity test. 【Method】FTIR spectra of two natural Spirulina, four Spirulina powder and four Spirulina tablets were collected. Original IR spectra, second derivate and two-dimensional correlation IR spectra were analyzed to determine the major absorption functional group, main component and differences between samples. Scanning electron microscope images, protein contents and amino acid composition were used to explain the differences in FTIR spectra. 【Result】 Natual Spirulina had three saccharides characteristic peaks in original IR spectra at 1 154/1 156 cm-1, 1 079 cm-1 and 1 039/1 035 cm-1. In the range of 1 000- 1 230 cm-1, natural Spirulina had five auto-peaks at 1 161, 1 138, 1 083, 1 054 and 1 026 cm-1 in 2D-IR correlation spectra. Saccharides characteristic peaks in Spirulina powder and Spirulina tablets were different from natural Spirulina in shape and position and they had fewer atuopeaks in 2D-IR spectroscopy. The content of α-helix in natural Spirulina protein was 24.6 % while the content decreased to 15.0% in Spirulina powder and Spirulina tablets. The amide band in 2D-IR spectroscopy of natural Spirulina was smooth and separate absolutely while amide band of Spirulina powder and Spirulina tablets was broad, bifurcate and hardly separate. Protein contents and amino acid composition also showed that Spirulina products had higher protein content and different amino acid compositions compared with natural Spirulina.【Conclusion】FTIR spectra can distinguish the defferences in saccharides and protein of natural Spirulina, Spirulina powder and Spirulina tablet, thus providing an effective way for quality detection and authenticity test of Spirulina products.

Key words: Spirulina , FTIR , saccharides , protein

刘海静, 孙素琴, 李安, 哈益明. 基于红外光谱三级鉴别技术的螺旋藻产品品质分析[J]. 中国农业科学, 2012, 45(22): 4738-4748.

LIU Hai-Jing, SUN Su-Qin, LI An, HA Yi-Ming. Quality Analysis of Spirulina Products Using Three-Step Infrared Spectroscopy[J]. Scientia Agricultura Sinica, 2012, 45(22): 4738-4748.

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