傅里叶变换红外光谱法快速测定5个品种大豆的主要组分  

Fast Determination of Main Components of Five Kinds of Soybean by Fourier Transform Infrared Spectroscopy

作　　者：高华娜[1] 郝雪娟[1] 关颖[1] 

机构地区：[1]燕山大学理学院

出　　处：《光谱实验室》2011年第1期79-81,共3页Chinese Journal of Spectroscopy Laboratory

基　　金：河北省科技支撑计划项目(09276432)

摘　　要：探索作物育种过程中从大量样本中快速筛选有益突变体的新方法。利用傅里叶红外光谱法从整体上对5种大豆的主要组分进行测定和分析。结果表明:大豆的脂肪酸、皂苷、异黄酮(3298—1746cm-1)、蛋白质(1655—1398cm-1、1059cm-1)和核酸、磷脂(1240—1159cm-1、1001cm-1)等主要组分均具有明显的特征峰,但各样品中主要组分的含量均有差异。邯豆5在1655—1001cm-1吸收峰强度最强,其蛋白质、核酸、磷脂含量最高,而邯豆4及齐黄28的含量较低;邯豆4在3298—1746cm-1吸收峰强度较强,表明邯豆4的脂肪酸、皂甙、异黄酮含量较高,而邯豆6的含量最低。为大豆品种的筛选提供了新方法和基础数据,且FTIR具有制样简单,测定快速和可多组分同时测定等特点。Main components of five kinds of soybean were determined and analyzed holistically by Fourier transform infrared spectroscopy（FTIR）.The main components of soybean such as soybean fatty acid,saponin,isoflavone（3298—1746cm-1）,protein（1655—1398cm-1,1059cm-1） and nucleic acid,lecithin（1240—1159cm-1,1001cm-1）,all had characteristic absorption peak,but the contents of main components of different specimens were different.han-soybean 5 captured the most obvious absorption peaks in 1655—1001cm-1 and the biggest content of protein and nucleic acid and phosphatide,while han-soybean4 and Qihuang-soybean 28 had less of the content of them.han beans4 captured the stronger absorption peaks in 3298—1746cm-1,which showed that han bean 4 had higher content of fatty acids,saponin,isoflavone,but the content of han beans6 had least of them.This method is simple,rapid,and prominent in synthesis.The basic data was provided for varieties sorting of soybean here.

关 键 词：大豆 主要组分 傅里叶变换红外光谱法 

分 类 号：O657.33[理学—分析化学]