薄荷醇对牛血清蛋白光谱性质的影响研究  

Study on the Effect of Menthol on the Spectral Properties of BSA

作　　者：宋吉英[1] 于春娣[2] 曹淑霞 马子媛 SONG Ji-ying;YU Chun-di;CAO Shu-xia;MA Zi-yuan(College of Chemistry and Pharmacy Sciences,Qingdao Agricultural University,Qingdao 266109,China;College of Food Science and Technology,Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]青岛农业大学化学与药学院,山东青岛266109 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《化学试剂》2023年第11期39-44,共6页Chemical Reagents

基　　金：青岛农业大学横向课题项目(20230108);青岛农业大学实验技术研究课题项目(SYJS202111)。

摘　　要：探讨了薄荷醇对牛血清蛋白光谱性质的影响,并分析了牛血清蛋白的荧光猝灭类型。实验采用荧光光谱、紫外光谱、同步荧光光谱和圆二色谱等分析手段,研究了薄荷醇对牛血清蛋白光谱性质的影响因素。结果表明,薄荷醇对牛血清蛋白有荧光猝灭作用,在二元体系中,随着薄荷醇浓度的增加,猝灭作用增强,10 min左右猝灭效果最为明显,随着温度升高,荧光猝灭效果增强。从紫外光谱、同步荧光光谱和圆二色谱的扫描结果看,加入薄荷醇后,牛血清蛋白与其发生作用生成了一种复合物。结合荧光数据分析薄荷醇对牛血清蛋白的荧光猝灭类型为静态猝灭和动态猝灭共存。This article explored the effect of menthol on the spectral properties of bovine serum proteins and analyzed the fluorescence quenching types.The experiment used analytical methods such as fluorescence spectroscopy,ultraviolet spectroscopy,synchronous fluorescence spectroscopy,and circular dichroism to study the factors affecting the spectral properties of BSA caused by menthol.The results indicated that menthol had a fluorescence quenching effect on BSA.In binary system,with the increase of menthol concentration,the quenching effect was enhanced and which was the most obvious around 10 min.With the increase of temperature,the fluorescence quenching effect was enhanced.From the scanning results of ultraviolet spectrum,synchronous fluorescence spectroscopy and circular dichroism,it was found that bovine serum albumin reacted with menthol to form a complex.Combined with fluorescence data,the fluorescence quenching types of menthol on BSA were static quenching and dynamic quenching.

关 键 词：牛血清蛋白 薄荷醇 荧光猝灭 光谱研究 二元体系 

分 类 号：O657.3[理学—分析化学]