板栗壳棕色素对酪蛋白酸钠的荧光淬灭作用  

Fluorescence Quenching Effect of Brown Pigment of Chestnut Shell on Sodium Caseinate

作　　者：郭城 GUO Cheng(College of Food and Biology Technology,Wuhan Institute of Design and Sciences,Wuhan 430205)

机构地区：[1]武汉设计工程学院食品与生物科技学院,武汉430205

出　　处：《食品工业》2020年第10期203-206,共4页The Food Industry

基　　金：湖北省教育厅科学研究计划项目(项目编号B2014269)。

摘　　要：试验采用碱溶酸沉法提取板栗壳棕色素,测定板栗壳棕色素的紫外-可见光谱和红外光谱,并通过对酪蛋白酸钠-板栗壳棕色素复合体系(质量比1︰0,1︰0.1,1︰0.2,1︰0.3,1︰0.5,1︰0.8,1︰1.0和1︰1.5)发射荧光光谱的比较,研究板栗壳棕色素对酪蛋白酸钠的荧光淬灭作用。结果表明,板栗壳棕色素的紫外-可见光谱和红外光谱都与文献报道中黑色素相似,说明其属于天然黑色素类。板栗壳棕色素对酪蛋白酸钠具有强烈的荧光淬灭作用,表明板栗壳棕色素能与酪蛋白形成复合物,在此过程中酪蛋白的色氨酸和酪氨酸均参与了与色素的相互作用。The brown pigment was extracted from chestnut shell by alkali-soluble acid precipitation method.The UV-Vis spectrum and FT-IR spectrum of the pigment were determined.The fluorescence quenching effect of brown pigment of chestnut shell on sodium caseinate was studied by comparing the intrinsic fluorescence spectrum of sodium caseinate-pigment mixed samples(mass ratio 1︰0,1︰0.1,1︰0.2,1︰0.3,1︰0.5,1︰0.8,1︰1.0 and 1︰1.5).The results show that brown pigment of chestnut shell belongs to natural melanins.The UV-Vis spectrum and FT-IR spectrum of brown pigment of chestnut shell were similar to those melanins reported in the literature.In addition,the brown pigment of chestnut shell has a strong fluorescence quenching effect on sodium caseinate,indicating that the pigment can form a complex with casein.In this process,tryptophan and tyrosine of casein were involved in the interaction.

关 键 词：板栗壳棕色素 酪蛋白酸钠 紫外-可见光谱 红外光谱 发射荧光光谱 

分 类 号：TS209[轻工技术与工程—食品科学]