Analysis and identification of irradiated Spirulina powder by a three-step infrared macro-fingerprint spectroscopy

文献类型： 外文期刊

第一作者： Liu, Hai Jing

作者： Liu, Hai Jing;Wang, Feng;Li, Wei Ming;Ha, Yi Ming;Liu, Hai Jing;Wang, Feng;Li, Wei Ming;Ha, Yi Ming;Xu, Chang Hua;Zhou, Qun;Sun, Su Qin

作者机构：

关键词： FIIR;Gamma irradiation;Identification;Spirulina powder;Two-dimensional correlation infrared (2D-IR)

期刊名称：RADIATION PHYSICS AND CHEMISTRY （ 影响因子：2.858； 五年影响因子：2.411 ）

ISSN： 0969-806X

年卷期： 2013 年 85 卷

页码：

收录情况： SCI

摘要： A three-step infrared (IR) macro-fingerprint method combining conventional IR spectra, and the secondary derivative spectra with two-dimensional infrared correlation spectroscopy (2D-IR), was developed to analyze Spirulina powder before and after gamma irradiation. In the IR spectra, most of the absorption peaks of samples irradiated at 1, 2.7, 6, and 10.4 kGy had lower intensities than the non-irradiated ones, whereas peaks at 1152, 1078, and 1051 cm(-1) were slightly enhanced with irradiation at 2.7, 6, and 10.4 kGy. Their second derivative spectra amplified the differences and revealed that irradiation affected the C=O band of carboxylic acid and esters, and the N-H band of proteins. The peaks at 1746 and 1741 cm(-1), and those at 1730 and 1725 cm(-1) became two broad peaks. Meanwhile, the three sharp peaks at 1548 cm-1, 1544 cm(-1) and 1536 cm(-1) changed to two broad peaks at around 1547 and 1534 cm(-1) after irradiation at doses higher than 1 kGy. The characteristic IR bands from 1700 cm(-1) to 1600 cm(-1), which represent the C=O band in proteins, also have different shapes and intensities after irradiation. The finding indicated that irradiation affected the secondary structures of protein which was confirmed by curve fitting results. During the process of increasing the temperature from 50 to 210 degrees C, the ratio of amide I to II in absorption intensities in the 2D-IR spectra of the irradiated samples varied with different response for different samples. Saccharides in Spirulina powder had a higher thermostability than proteins, but the autopeaks of irradiated samples did show differences from the non-irradiated sample. The intensity of autopeaks at 1012 cm(-1) increased dramatically in the irradiated samples while that of peaks at 1053, 1071, and 1083 cm(-1) decreased after irradiation. Based on the three-step IR macro-fingerprint method, irradiated Spirulina powder samples were successfully and fast identified and discriminated. (C) 2012 Elsevier Ltd. All rights reserved.

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