湖北农业科学 ›› 2020, Vol. 59 ›› Issue (16): 134-138.doi: 10.14088/j.cnki.issn0439-8114.2020.16.030

• 检测分析 • 上一篇    下一篇

燕窝与银耳红外光谱、热分析及微观结构对比研究

丁融, 武秋娣, 邹银波, 李梅   

  1. 江苏省中医院,南京 210029
  • 收稿日期:2019-10-15 出版日期:2020-08-25 发布日期:2020-10-09
  • 作者简介:丁 融(1991-),女,安徽合肥人,美国注册营养师,硕士研究生,主要从事临床营养科工作,(电话)13813973176(电子信箱)865823139@qq.com。
  • 基金资助:
    国家自然科学基金青年基金项目(51102136)

Comparison on infrared spectrum, thermal properties and microstructure between edible bird’s nest and tremella

DING Rong, WU Qiu-di, ZOU Yin-bo, LI Mei   

  1. Jiangsu Province Hospital of TCM, Nanjing 210029, China
  • Received:2019-10-15 Online:2020-08-25 Published:2020-10-09

摘要: 为区分燕窝与银耳,利用红外光谱(FTIR)分析了燕窝与银耳化学官能团,并对二者红外光谱一阶导数、Norris一阶导数和二阶导数图进行分析,利用综合热分析仪分析其在受热过程中的热性能,扫描电镜(SEM)观察二者表面微观结构。结果表明,燕窝和银耳红外光谱主要吸收峰形状相似、位置相近,但吸收峰强度有较大差异,燕窝主要吸收峰强度大。二者在3 431、2 922 cm-1均有蛋白质、氨基酸及多糖分子羟基、甲基和亚甲基吸收峰,在1 636、1 448、1 384 cm-1分别有蛋白质酰胺Ⅰ带、酰胺Ⅱ带、酰胺Ⅲ带伸缩振动吸收峰,而银耳在1 732 cm-1有脂肪吸收峰,在波数小于1 300 cm-1指纹区,燕窝和银耳红外光谱一阶导数、Norris一阶导数和二阶导数图差异较大。燕窝与银耳热失重曲线和DSC曲线有明显差异,燕窝在160~400 ℃热失重较大,而银耳在250~400 ℃热失重较大,且银耳热失重及吸放热比燕窝大。燕窝和银耳表面微观结构有明显差别,燕窝表面光滑,有明显条形纹理,大纹理沿某方向取向,小纹理纵横交错,银耳表面有大量凸体结构,且凸体相互堆积。

关键词: 燕窝, 银耳, 红外光谱, 热分析, SEM

Abstract: In order to distinguish the chemical structure, thermal properties and microstructure between edible bird’s nest and tremella, the chemical functional groups of edible bird’s nest and tremella were analyzed with infrared spectrum (FTIR), the first and the second derivatives as well as Norris first derivative of FTIR were studied, the thermal properties were analyzed with comprehensive thermal analyzer, and their surface microstructure were observed with SEM. The results showed that the main absorption position of infrared spectrum of edible bird’s nest was close to tremella while the absorption peak intensity are fairly different with that of edible bird’s nest being stronger. The absorption peaks of protein, amino acid, and the hydroxyl, methyl, and methylene of polysaccharide were observed at 3 431 and 2 922 cm-1. The protein amide I band, II band, and III band stretching absorption peak were observed at 1 636, 1 448, 1 384 cm-1. However, tremella had absorption peak of fat around 1 732 cm-1. In the fingerprint region with a wave number less than 1 300 cm-1, the first and the second derivatives and the Norris first derivative of edible bird’s nest and tremella showed great differences. Thermal weight loss curves and DSC curves betweenedible bird’s nest and tremella were significantly different. Thermal weight loss of bird’s nest was greater at 160~400 ℃, while that of tremella was greater at 250~400 ℃. There are distinct differences on microstructure ofedible bird’s nest and tremella. Obvious strip texture oriented in a certain direction can be seen on the surface of edible bird’s nest while considerable convex body accumulated on the surface of tremella. The results provided the basis to distinguish edible bird’s nest and tremella in spectral analysis and microstructure using integrated approaches.

Key words: edible bird's nest, tremella, infrared spectrum, thermal analysis, SEM

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