螺旋藻的FTIR分析  

Analysis and Discrimination of Spirulina by FTIR Spectroscopy

作　　者：郭西华[1] 张红梅[1] 王志宙[1] 

机构地区：[1]燕山大学西校区理学院

出　　处：《光谱实验室》2008年第3期401-403,共3页Chinese Journal of Spectroscopy Laboratory

摘　　要：采用傅里叶变换红外光谱法(FT IR)对同一产地的螺旋藻粉剂、胶囊、片剂,以及不同产地的螺旋藻粉进行对比分析。螺旋藻中的蛋白质(1655、1542cm-1)、多糖(3302,1154,1080cm-1)等主要营养成分具有明显的红外指纹特征,不同产地的螺旋藻粉蛋白质和多糖等含量差异较大,红外光谱差异较显著。该方法简便、快速,可用于螺旋藻的分析鉴别,并可直观的评价螺旋藻的品质优劣。Fourier transform infrared （FTIR） spectroscopy was adopted to compare and study spirulina powder, spirulina capsules, spirulina platensis tablets and spirulina powder from different production area. The main nutritious components such as protein （1655, 1542cm^-1）, carbohydrate （1154,1080cm^-1） show distinct fingerprint characteristics in FTIR spectra, for spirulina powder from different production area. There are some differences in the relative intensities of infrared absorption peaks due to the difference in protein and carbohydrate. This analytical method is fast and direct for analyzing and identifying Spirulina and evaluating the quality of spirulina.

关 键 词：螺旋藻 傅里叶变换红外光谱法 

分 类 号：O657.33[理学—分析化学]