Analysis of Spirulina Powder by Fourier Transform Infrared Spectroscopy and Calculation of Protein Content
文献类型: 外文期刊
作者: Liu Hai-jing 1 ; Xu Chang-hua 3 ; Li Wei-ming 1 ; Wang Feng 1 ; Zhou Qun; Li An 1 ; Zhao Yue-liang 1 ; Ha Yi-ming 1 ; Sun 1 ;
作者机构: 1.Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Beijing 100193, Peoples R China
2.Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China
3.Tsinghua Univ, Anal Ctr, Dept Chem, Key Lab Bioorgan Phosphorous Chem & Chem Biol,Min, Beijing 100084, Peoples R
关键词: Infrared spectroscopy;Spirulina;Protein;Fingerprinting
期刊名称:SPECTROSCOPY AND SPECTRAL ANALYSIS ( 影响因子:0.589; 五年影响因子:0.504 )
ISSN: 1000-0593
年卷期: 2013 年 33 卷 4 期
页码:
收录情况: SCI
摘要: 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 ER 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.
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