基于傅里叶变换红外光谱的灭活酿酒酵母菌对展青霉素的吸附机理分析  

Study on Mechanism of Inactivated Cider Yeast Adsorbing Patulin by Fourier Transform Infrared Spectroscopy

作　　者：郭彩霞[1] 岳田利[1] 袁亚宏[1] 王周利[1] 王玲[1] 蔡瑞[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《光谱学与光谱分析》2013年第3期672-676,共5页Spectroscopy and Spectral Analysis

基　　金：国家"十二五"科技支撑计划项目(2012BAK17B06;2012BAD31B01)资助

摘　　要：采用不同化学屏蔽方法和傅里叶变换红外光谱(FTIR)分析,对灭活酿酒酵母菌吸附展青霉素的机理进行了研究。化学屏蔽法与酿酒酵母菌对展青霉素的吸附结果表明:酿酒酵母菌经过丙酮和NaOH处理后对展青霉素的吸附明显增加,而经过氨基甲基化和羧基酯化处理的酵母菌对展青霉素的吸附能力显著下降,细胞壁上的羧基和氨基参与了吸附过程。红外光谱分析结果表明,吸附前后红外光谱图发生了一些变化,与变化有关的主要是存在于细胞壁蛋白质和糖类上的氨基、羧基和羟基。The mechanism of patulin adsorption by inactivated cider yeast was studied by chemical modification and FTIR.The results of patulin removal by various modified yeast biomass showed that the ability of patulin biosorption by acetone-treated yeast and NaOH-treated yeast increased siginificantly,while the methylation of amino group and esterification of carboxylate functionalities of yeast cell surface caused a decrease in patulin binding,which indicated that amino group and carboxyl group presented in the cell walls of yeast might be involved in the binding of patulin to the yeast.The FTIR analysis indicated that the main functional groups were amino group,carboxyl group and hydroxy group which are associated with protein and polysaccharides.

关 键 词：FTIR光谱法 灭活酿酒酵母菌 展青霉素 吸附机理 

分 类 号：TS209[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]