螺旋藻的PXRD和XRF分析  

Analysis on the spirulinas by PXRD and XRF

作　　者：高华娜[1] 赵海英[1] 王志宙[1] 周建平[2] 关颖[1] 史锦珊[3] 

机构地区：[1]燕山大学理学院,秦皇岛066004 [2]吉林敦化市医院,吉林133700 [3]燕山大学电气工程学院,秦皇岛066004

出　　处：《食品科技》2008年第12期270-272,共3页Food Science and Technology

基　　金：国家自然科学基金项目(50575193)

摘　　要：针对目前螺旋藻产品质量优劣不一的现状,首次联用PXRD和XRF技术,对不同厂家螺旋藻产品的元素含量和整体特征进行了测定和分析。结果表明:3种片剂中均添加了部分晶体乳糖;根据3种片剂中Si含量比原粉的Si平均值分别增加了8.09、14.68、12.64倍的差异,可知片剂中均添加了微量的硅胶;样品4中微量元素Ca、Fe、Zn的含量明显优化。两种方法的联用可以表达和鉴别螺旋藻产品的内在品质,也能用于可制成粉末样品的其他保健品的鉴别、表征和质量控制,而且在质量标准的研究及制定方面具有广阔应用前景。For the first time PXRD and XRF were used to test and analyze Spirulina which was produced by different companies. The results indicate that three troches had a portion of crystal lactose. Compared with the original powder, the content of Si in the three troches increased by 8.09, 14.68, 12.64 times respectively. Accordingly, they were added with a little amount of silica gel. The content of trace element such as Ca, Fe, Zn in sample 4 have optimized clearly. The united fashion of the method of X-ray powder diffraction and the method of X-ray fluorescent analysis can express and distinguish the producing area characters and quality of Spirulina, can identify and characterize the heath foods and can apply in products＇ appraisal norm research.

关 键 词：螺旋藻 X射线衍射(PXRD) X射线荧光光谱(XRF) 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]