Analysis of Spirulina Powder by Fourier Transform Infrared Spectroscopy and Calculation of Protein Content

文献类型： 外文期刊

第一作者： Liu Hai-jing

作者： Liu Hai-jing;Li Wei-ming;Wang Feng;Li An;Zhao Yue-liang;Ha Yi-ming;Liu Hai-jing;Li Wei-ming;Wang Feng;Li An;Zhao Yue-liang;Ha Yi-ming;Xu Chang-hua;Zhou Qun;Sun Su-qin

作者机构：

关键词： Infrared spectroscopy;Spirulina;Protein;Fingerprinting

期刊名称：SPECTROSCOPY AND SPECTRAL ANALYSIS （ 影响因子：0.589； 五年影响因子：0.504 ）

ISSN： 1000-0593

年卷期： 2013 年 33 卷 4 期

页码：

收录情况： SCI

摘要： Spirulina, Spirulina powder and dextrin standard were analyzed and identified by Infrared (IR) spectroscopy. The main components, protein(1 657 and 1 537 cm(-1)) and carbohydrate(1 069 and 1054 cm(-1)), had distinct fingerprint characteristics of ER spectra. By comparing the IR spectra of Spirulina, Spirulina powder and dextrin standard, the dominant nutrition in Spirulina powder was identified as protein and carbohydrate. The dominant accessory added in Spirulina powder was dextrin. Comparing the IR spectra of Spirulina powder from 28 different factories and figuring out the correlation provides the information about the amount of accessory. A standard curve of the ratio of absorption peak intensities to protein content was constructed to accurately determine the amount of protein in Spirulina powder.

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