Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (22): 4738-4748.doi: 10.3864/j.issn.0578-1752.2012.22.021

• RESEARCH NOTES • Previous Articles    

Quality Analysis of Spirulina Products Using Three-Step Infrared Spectroscopy

 LIU  Hai-Jing, SUN  Su-Qin, LI  An, HA  Yi-Ming   

  1. 1.Institute of Agro-food Science & Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-product Processing, Ministry of Agriculture, Beijing 100193
     2.Key Laboratory of Bioorganic Phosphorous Chemistry and Chemistry Biology (Ministry of Education), Department of Chemistry, Analysis Center, Tsinghua University, Beijing 100084
  • Received:2012-08-24 Online:2012-11-15 Published:2012-09-11

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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

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