CN106338489A - Method for rapidly identifying oxidation degree of peony seeds and secondary protein structures - Google Patents
Method for rapidly identifying oxidation degree of peony seeds and secondary protein structures Download PDFInfo
- Publication number
- CN106338489A CN106338489A CN201610900345.1A CN201610900345A CN106338489A CN 106338489 A CN106338489 A CN 106338489A CN 201610900345 A CN201610900345 A CN 201610900345A CN 106338489 A CN106338489 A CN 106338489A
- Authority
- CN
- China
- Prior art keywords
- seed oil
- peony seed
- peak
- degree
- ftir
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000736199 Paeonia Species 0.000 title claims abstract description 61
- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 61
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 53
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 53
- 230000003647 oxidation Effects 0.000 title claims abstract description 51
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 48
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 56
- 235000019198 oils Nutrition 0.000 claims abstract description 21
- 238000002835 absorbance Methods 0.000 claims abstract description 12
- 238000011065 in-situ storage Methods 0.000 claims abstract description 4
- 239000004519 grease Substances 0.000 claims description 16
- 230000008859 change Effects 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 11
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 238000001228 spectrum Methods 0.000 claims description 4
- 239000000314 lubricant Substances 0.000 claims description 3
- 238000005211 surface analysis Methods 0.000 claims description 3
- 238000004364 calculation method Methods 0.000 claims description 2
- 238000004458 analytical method Methods 0.000 abstract description 18
- 238000002474 experimental method Methods 0.000 abstract description 5
- 238000005033 Fourier transform infrared spectroscopy Methods 0.000 abstract description 3
- 238000011160 research Methods 0.000 abstract description 3
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract 1
- 238000000746 purification Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 18
- 235000019197 fats Nutrition 0.000 description 14
- 239000007787 solid Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- -1 iron ion Chemical class 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- XMBWDFGMSWQBCA-UHFFFAOYSA-M iodide Chemical compound [I-] XMBWDFGMSWQBCA-UHFFFAOYSA-M 0.000 description 2
- 229940006461 iodide ion Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000035945 sensitivity Effects 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- RLNIWODKAMVILO-UHFFFAOYSA-N 4-hydroxynon-2-enoic acid Chemical compound CCCCCC(O)C=CC(O)=O RLNIWODKAMVILO-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 238000004566 IR spectroscopy Methods 0.000 description 1
- 240000005001 Paeonia suffruticosa Species 0.000 description 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001142 circular dichroism spectrum Methods 0.000 description 1
- 238000003869 coulometry Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 150000001993 dienes Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 229910001448 ferrous ion Inorganic materials 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002432 hydroperoxides Chemical class 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002632 lipids Chemical group 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000010183 spectrum analysis Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- DHCDFWKWKRSZHF-UHFFFAOYSA-N sulfurothioic S-acid Chemical compound OS(O)(=O)=S DHCDFWKWKRSZHF-UHFFFAOYSA-N 0.000 description 1
- 238000010408 sweeping Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
- G01N21/3577—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing liquids, e.g. polluted water
Landscapes
- Physics & Mathematics (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a method for rapidly identifying oxidation degree of peony seeds and secondary protein structures. The method comprises the steps that FTIR scanning is conducted on peony seed oil by adopting an in-situ method, drawing is performed according to obtained FTIR original data, characteristic peak position, absorbance specific value and Gaussian multi-peak fitting analysis is conducted on an original graph to obtain the percentage of the oxidation degree of peony seeds and the secondary protein structures. The method has the advantages that 1, oxidation degree analysis can be directly conducted on an oil sample, the sample usage amount is small, other chemical reagents are not needed, and the experiment costs are remarkably saved; 2, secondary structure analysis can be directly conducted on the protein in the oil sample without extraction and purification, the work amount can be remarkably reduced, an experimental period can be shortened, and the research efficiency can be improved; 3, data acquisition and analysis are performed based on an FTIRpower-spectral method, characteristic peak-to-peak type, an absorbance specific value and Gaussian multi-peak fitting according to the method, and the method is simple, effective, high in accuracy and strong in data persuasion.
Description
Technical field
The invention belongs to field of spectral analysis technology, it is related to secondary protein structure in a kind of Oxidation of Fat and Oils degree and grease
Analysis method, the method for more particularly, to a kind of Rapid identification peony seed oil degree of oxidation and secondary protein structure.
Background technology
Oxygen spontaneous the reacting with grease of energy in air, leads to lipid structures to be degraded, this process is exactly grease oxygen
Change.Oxidation of Fat and Oils be usually associated with fat soluble vitamin lose, peculiar smell produce, local flavor change, or even can produce toxin lead to eat
Thing is poisoned, and human body is caused with great health threat.Oxidation of Fat and Oils product include Conjugated Diolefin, 4- hydroxyl nonenoic acid, MDA,
Escaping gas and hydroperoxides etc., can determine that the degree of oxidation of grease by the direct content measuring Peroxidation Product.One
As be using oiling scholar association of U.S. method (1989) or aoac official method (1990), both approaches are dripped according to iodine reduction
Determine principle peroxide value is measured, the sensitivity of method relatively low and need sample size larger.In order to improve mensure grease
Degree of oxidation accuracy, researcher has constantly invented many new methods, and a kind of classical method of comparison is to use thiosulfate
Measure free iodide ion；Two are made by coulometric analysis measures free iodide ion；Three are made by spectrophotometry peroxidating
Ferrous ions are become the degree of oxidation of the capability evaluation grease of iron ion by thing；Four is according to anti-oxidant using AAS
The action principle of agent is detected, such as the detection to dpph free radical, and dpph free radical has single electron, has strong at 517nm
Absorb, its alcoholic solution is in purple, when there is free radical scavenger, single electron matches and so that it is absorbed and fade away, its colour fading
Degree becomes quantitative relationship with the electron amount that it accepts.
But vegetable fat is a complicated system, frequently includes multiple saturated fatty acids and unrighted acid, with
And various active material composition, such as: oil vitamin e, sterol, polysaccharide and protein etc..So grease in oxidizing process this
The situation of change of a little materials is also particularly important, especially the change of protein structure, and protein (protein) belongs to biological high score
Son, is the main undertaker of vital movement, the basic composition unit of protein is amino acid, and amino acid is connected into peptide bond form
Polypeptide chain, through the tortuous material with certain space structure folding and being formed.Protein has one-level, two grades, three-level and four
Level structure, its function of the structures shape of protein molecule.The primary structure of protein refers to amino acid residue in peptide chain
Put in order；Secondary structure refers to that forming well-regulated curling on the basis of primary structure folds: inclusion α-
Spiral, beta sheet and random coil etc..Generally, identification Secondary structure is a very loaded down with trivial details job, needs
Protein is carried out carry out after extracting and developing, purifying and enrichment with circular dichroism spectra or mass spectrographic detection again, experimental procedure is loaded down with trivial details,
Workload is big, X factor is many, required cost is high.Many researchers all analyses to secondary protein structure are hung back.
By retrieving domestic and international prior art, not yet find at present to utilize Fourier transform infrared spectroscopy (fourier
Transformation infrared spectroscopy, ftir), characteristic peak peak type, absorbance ratio, the unimodal matching of Gauss
Document report with Gaussian rough surface matching Rapid identification peony seed oil degree of oxidation and secondary protein structure change.
Content of the invention
In view of the deficiencies in the prior art, it is an object of the invention to provide one kind can simply effective detection peony seed oil oxidation
Degree and the method for secondary protein structure, to fill up the sky of degree of oxidation and secondary protein structure research in vegetable fat
In vain, solve that sensitivity is low, sample consumption is big, cycle long data covers the difficult problem of the face puzzlement such as narrow researcher.
In order to realize the purpose of the present invention, inventor, by lot of experiments research simultaneously persistent exploration, is finally obtained as follows
A kind of Rapid identification peony seed oil degree of oxidation and the method for secondary protein structure, carry out sweeping of ftir using in-situ method
Retouch, original figure spectrum is carried out with feature peak position, absorbance ratio and Gaussian rough surface analysis, the degree of oxidation of assessment grease and each
Plant secondary protein structure percentage.The present invention directly carries out collection of illustrative plates scanning to peony seed oil using original position ftir.
Preferably, a kind of method of Rapid identification peony seed oil degree of oxidation and secondary protein structure as above,
The wherein method of ftir is as follows: using original position ftir method, takes peony seeds oil droplet (bruker vertex in infrared spectrometer
70) sample detection platform, with air as reference, from 4cm-1Resolution ratio, scan 128 times；Wave-number range is 600-4000cm-1.
It is further preferred that a kind of Rapid identification peony seed oil degree of oxidation and secondary protein structure as above
Method, is analyzed to ftir initial data by origin 8.0 statistical software, first initial data is mapped；Its
Secondary, by analyzing 3300-3600cm-1The degree of oxidation of peony seed oil assessed by provincial characteristics peak-to-peak type；Again, by analyzing 4 kinds
Absorbance ratio (a 3009cm-1/a 2924cm-1(r), a 3009cm-1/a 2857cm-1(r), a3009cm-1/a
1744cm-1(r) and a 1744cm-1/a 2922cm-1(r)) assessment peony seed oil lubricant component variation tendency；Finally,
Choose amino i region (1620-1675cm-1) curve and the curve matching of the unimodal normal distribution of Gauss is carried out to it, further according to
The ftir peak position of different proteins secondary structure, carries out swarming matching again to matched curve.
Still further preferably, according to analysis 3470cm-1The peak width of place's characteristic peak assesses the degree of oxidation of peony seed oil, peak
The oxidized degree of wide more big then grease is bigger.The size of r, r and r value and unrighted acid (18:2 and 18:3)
Content is directly proportional, and is inversely proportional to the degree of oxidation of grease.R value is directly proportional to the carbonyl quantity being formed new in grease, mainly comes
Come from Oxidation of Fat and Oils and form secondary oxidation product such as: aldehyde, alcohol, ketone, acid and ester.Peony seed oil amino i region (1620-1675cm-1) curve-fitting results find, there is the protein of β, α and l+t secondary structure in grease, protein in peony seed oil entered
It should select 3 swarmings during the analysis of row Gaussian rough surface.
Still further preferably, for checking a kind of above-mentioned Rapid identification peony seed oil degree of oxidation and secondary protein structure
Method accuracy, it is carried out 3 times repeating testing, through calculating, the relative deviation of experiment is 0.08%, i.e. experimental data
More accurate, repeatability is preferably.
Compared with prior art, the present invention creatively utilizes ftir, characteristic peak peak type, absorbance ratio, Gauss unimodal
A kind of method that matching and Gaussian rough surface etc. propose Rapid identification peony seed oil degree of oxidation and secondary protein structure, should
Method has following progressive and a beneficial effect:
(1) directly oil sample can be carried out with the analysis of degree of oxidation, amount of samples is few it is not necessary to introducing is other chemical
Reagent, significantly saves experimental cost.
(2) directly the protein in grease can be carried out with the analysis of secondary structure it is not necessary to extracting and purifying, can be significantly
Degree reduces workload, shortens experimental period, improves Efficiency.
(3) this invention is to carry out data based on ftir spectroscopic methodology, characteristic peak peak type, absorbance ratio and Gaussian rough surface
Collection and analysis, not only simply effective, the degree of accuracy is high, and data convincingness is strong.
Brief description
Fig. 1 is the original ftir collection of illustrative plates of peony seed oil under treatment of different temperature.
Fig. 2 is for peony seed oil under treatment of different temperature in 3300-3600cm-1The ftir collection of illustrative plates of characteristic area.
Fig. 3 is the change of peony seed oil absorbance ratio under treatment of different temperature.a 3009cm-1/a 2924cm-1(r),
a 3009cm-1/a 2857cm-1(r), a 3009cm-1/a 1744cm-1(r) and a 1744cm-1/a 2922cm-1(r
ⅳ).Between expression data containing different letters, there is significant difference (p < 0.05).
Fig. 4 is different disposal peony seed oil amino i region (1620-1675cm-1) curve matching.25 DEG C (a), 100 DEG C
1h (b), 150 DEG C of 1h (c) and 200 DEG C of 1h (d).Note: grey filled lines are initial data, solid black lines are non-linear curve fitting figure
Spectrum, black dotted lines are Gauss multimodal.L, t, α and β represent respectively ring (loop), corner (turn), alpha-helix (α-helical) and
Beta sheet (β-sheet).
Fig. 5 is the impact to secondary protein structure percentage in peony seed oil for the treatment of different temperature.L, t, α and β are respectively
Represent ring (loop), corner (turn), alpha-helix (α-helical) and beta sheet (β-sheet).Expression number containing different letters
According between there is significant difference (p < 0.05).
Specific embodiment
The following examples are only described further to technical scheme and technique effect, and never in any form
Limit the present invention.Peony seed oil mentioned above can change other any vegetable fat into according to experiment.
Embodiment 1: the analysis method of peony seed oil under normal temperature
A kind of Rapid identification peony seed oil degree of oxidation and the method for secondary protein structure, are carried out using in-situ method
The scanning of ftir.Original figure spectrum is carried out with feature peak position, absorbance ratio and Gaussian rough surface analysis, the oxidation of assessment grease
Degree and various secondary protein structure percentage.
Concrete operation method is as follows:
(1) adopt original position ftir method, that is, take 20 μ l peony seeds oil droplets (bruker vertex 70) in infrared spectrometer
Sample detection platform, with air as reference, from 4cm-1Resolution ratio, scan 128 times；Wave-number range is 600-4000cm-1.
(2) by origin 8.0 statistical software, ftir initial data is analyzed, first initial data is made
Figure, obtains the original ftir collection of illustrative plates of peony seed oil under normal temperature.
(3) choose 3300-3600cm in original figure spectrum-1Provincial characteristics peak, observes 3470cm-1The peak type of place's characteristic peak
The degree of oxidation of assessment peony seed oil.
(4) 4 kinds of absorbance ratio (a 3009cm are calculated-1/a 2924cm-1(rⅰ),a 3009cm-1/a 2857cm-1(r
) and a 3009cm-1/a 1744cm-1(rⅲ),a 1744cm-1/a 2922cm-1(r)) assessment peony seed oil lubricant component
Variation tendency.
(5) choose amino i region (1620-1675cm-1) curve and the curve of the unimodal normal distribution of Gauss is carried out to it
Matching.
(6) further according to the ftir peak position of different proteins secondary structure, more unimodal to matching carry out Gaussian rough surface, intend
Closing peak number is 3, and matching peak position is respectively as follows: 1635,1655 and 1670cm-1, correspond to β, α and l+t, wherein l, t, α and β respectively respectively
Represent ring (loop), corner (turn), alpha-helix (α-helical) and beta sheet (β-sheet), according to every kind of secondary structure institute
The swarming areal calculation percentage accounting for.
Embodiment 2: peony seed oil degree of oxidation and secondary protein structure analysis under normal temperature
From the method described in embodiment 1, peony seed oil degree of oxidation under normal temperature and secondary protein structure are carried out
Analysis.Ftir primitive curve figure is as shown in Figure 1 to (25 DEG C), in 3470cm-1There is narrower absworption peak (Fig. 2) in place, r-r is worth
Be respectively 0.19,0.34 and 0.16, r value be 1.25 (Fig. 3), show that the oxidizability of peony seed oil under normal temperature is relatively low, grease oxygen
Change the secondary products producing less.To amino i region (1620-1675cm-1) primitive curve (Fig. 4 a grey filled lines) carry out height
This unimodal matching, matched curve is as shown in solid black lines in Fig. 4 a, more unimodal to matching carries out Gaussian rough surface.Fig. 5 result
Display: under normal temperature, the protein in peony seed oil has 3 kinds of secondary structures: β, α and l+t, draws according to its calculated by peak area: α
(56.94%) > l+t (27.50%) > β (15.56%).
Embodiment 3: peony seed oil Oxidation of Fat and Oils degree and secondary protein structure analysis after 100 DEG C of heating 1h
A kind of Rapid identification peony seed oil degree of oxidation and the method for secondary protein structure, will heat 1h through 100 DEG C
Peony seed oil detect its Oxidation of Fat and Oils degree and the situation of change of secondary protein structure according to the method for operating of embodiment 1.
Ftir primitive curve figure is as shown in Figure 1 to (100 DEG C of 1h), in 3470cm-1The peak type of the absworption peak at place is compared with normal temperature, no notable
Sex differernce (Fig. 2), r r value be respectively 0.19,0.33 and 0.15, r value be 1.26 (Fig. 3), show peony seed oil through 100
After DEG C heating 1h, oxidized phenomenon occurs, but degree of oxidation is relatively low, the secondary products that Oxidation of Fat and Oils produces are less.To amino i
Region (1620-1675cm-1) primitive curve (Fig. 4 b grey filled lines) carry out the unimodal matching of Gauss, matched curve is as black in Fig. 4 b
Color is shown in solid, more unimodal to matching carries out Gaussian rough surface.Fig. 5 result shows: peony seed oil heats after 1h through 100 DEG C,
Protein yet suffers from 3 kinds of secondary structures: β, α and l+t, draws according to its calculated by peak area: α (60.11%) > l+t
(25.67%) > β (14.22%).
Embodiment 4: peony seed oil Oxidation of Fat and Oils degree and secondary protein structure analysis after 150 DEG C of heating 1h
A kind of Rapid identification peony seed oil degree of oxidation and the method for secondary protein structure, will heat 1h through 150 DEG C
Peony seed oil detect its Oxidation of Fat and Oils degree and the situation of change of secondary protein structure according to the method for operating of embodiment 1.
Ftir primitive curve figure is as shown in Figure 1 to (150 DEG C of 1h), in 3470cm-1The peak type of the absworption peak at place no conspicuousness change (Fig. 2), r
R value respectively 0.19,0.34 and 0.15, r value are 1.29 (Fig. 3), show after 150 DEG C of heating 1h, peony seed oil
Degree of oxidation is higher than the heat treatment of 100 DEG C of heating 1h, and the secondary products that Oxidation of Fat and Oils produces also increase therewith.To amino i region
(1620-1675cm-1) primitive curve (Fig. 4 c grey filled lines) carry out the unimodal matching of Gauss, matched curve as in Fig. 4 c black real
Shown in line, more unimodal to matching carry out Gaussian rough surface.Fig. 5 result shows: peony seed oil heats after 1h through 150 DEG C, albumen
Matter yet suffers from 3 kinds of secondary structures: β, α and l+t, draws according to its calculated by peak area: α (58.03%) > l+t (26.77%) > β
(15.20%).
Embodiment 5: peony seed oil Oxidation of Fat and Oils degree and secondary protein structure analysis after 200 DEG C of heating 1h
A kind of Rapid identification peony seed oil degree of oxidation and the method for secondary protein structure, will heat 1h through 200 DEG C
Peony seed oil detect its Oxidation of Fat and Oils degree and the situation of change of secondary protein structure according to the method for operating of embodiment 1.
Ftir primitive curve figure is as shown in Figure 1 to (200 DEG C of 1h), the peony seeds compared with the peony seed oil under normal temperature, through 200 DEG C of heating 1h
Oil is in 3470cm-1The peak type conspicuousness of the absworption peak at place is widened (Fig. 2), and r r value is respectively 0.19,0.33 and 0.15, r
It is worth for 1.29 (Fig. 3), show after 200 DEG C of heating 1h, the degree of oxidation aggravation of peony seed oil, two grades of products that Oxidation of Fat and Oils produces
Thing also increases therewith.To amino i region (1620-1675cm-1) primitive curve (Fig. 4 d grey filled lines) carry out the unimodal plan of Gauss
Close, matched curve is as shown in solid black lines in Fig. 4 d, more unimodal to matching carries out Gaussian rough surface.Fig. 5 result shows: tree peony
After 200 DEG C of heating 1h, protein yet suffers from 3 kinds of secondary structures: β, α and l+t to seed oil, draws according to its calculated by peak area: α
(54.00%) > l+t (29.33%) > β (16.67%).
Claims (3)
1. a kind of method of Rapid identification peony seed oil degree of oxidation and secondary protein structure is it is characterised in that the method bag
Include following steps: the peony seed oil of normal temperature or pretreatment is carried out the scanning of ftir using in-situ method, original according to gained ftir
Data is mapped, and original figure spectrum is carried out with feature peak position, absorbance ratio and Gaussian rough surface analysis, obtains the oxygen of peony seed oil
Change degree and various secondary protein structure percentage.
2. according to claim 1 the method for peony seed oil degree of oxidation and secondary protein structure it is characterised in that the party
The concrete steps of method include:
(1) adopt original position ftir method, that is, take sample detection platform in infrared spectrometer for the peony seeds oil droplet, with air as reference,
From 4cm-1Resolution ratio, scan 128 times, wave-number range is 600-4000cm-1；
(2) by origin 8.0 statistical software, ftir initial data is analyzed, first initial data is mapped, obtain
The original ftir collection of illustrative plates of peony seed oil under normal temperature；
(3) choose 3300-3600cm in original figure spectrum-1Provincial characteristics peak, according to 3470cm-1The peak type of place's characteristic peak determines male
The degree of oxidation of red seed oil, the oxidized degree of the more big then grease of peak width is bigger；
(4) 4 kinds of absorbance ratios are calculated: a 3009cm-1/a 2924cm-1I.e. r, a 3009cm-1/a 2857cm-1I.e. r, a
3009cm-1/a 1744cm-1I.e. r, a 1744cm-1/a 2922cm-1I.e. r, determines that the change of peony seed oil lubricant component becomes
Gesture；
(5) choose amino i region 1620-1675cm-1Curve and the curve matching of the unimodal normal distribution of Gauss is carried out to it；
(6) further according to the ftir peak position of different proteins secondary structure, Gaussian rough surface, matching are carried out again to matched curve
Peak number is 3, and matching peak position is respectively as follows: 1635,1655 and 1670cm-1, correspond to β, α and l+t respectively, according to every kind of secondary structure institute
The swarming areal calculation percentage accounting for.
3. according to claim 1 the method for peony seed oil degree of oxidation and secondary protein structure it is characterised in that described
Peony seed oil preprocess method be 100-200 DEG C heating 1h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610900345.1A CN106338489A (en) | 2016-10-17 | 2016-10-17 | Method for rapidly identifying oxidation degree of peony seeds and secondary protein structures |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610900345.1A CN106338489A (en) | 2016-10-17 | 2016-10-17 | Method for rapidly identifying oxidation degree of peony seeds and secondary protein structures |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106338489A true CN106338489A (en) | 2017-01-18 |
Family
ID=57840484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610900345.1A Pending CN106338489A (en) | 2016-10-17 | 2016-10-17 | Method for rapidly identifying oxidation degree of peony seeds and secondary protein structures |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106338489A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102393379A (en) * | 2011-11-10 | 2012-03-28 | 复旦大学 | Method for measuring secondary structure of low-concentration protein by infrared spectrum |
| CN104048960A (en) * | 2014-06-16 | 2014-09-17 | 北京桑普生物化学技术有限公司 | Rapid detection method for oxidation degree of grease and testing box |
| CN104897813A (en) * | 2015-06-03 | 2015-09-09 | 东北农业大学 | Detection method for soybean oil oxidation degree |
| CN105740646A (en) * | 2016-01-13 | 2016-07-06 | 湖南工业大学 | BP neural network based protein secondary structure prediction method |
-
2016
- 2016-10-17 CN CN201610900345.1A patent/CN106338489A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102393379A (en) * | 2011-11-10 | 2012-03-28 | 复旦大学 | Method for measuring secondary structure of low-concentration protein by infrared spectrum |
| CN104048960A (en) * | 2014-06-16 | 2014-09-17 | 北京桑普生物化学技术有限公司 | Rapid detection method for oxidation degree of grease and testing box |
| CN104897813A (en) * | 2015-06-03 | 2015-09-09 | 东北农业大学 | Detection method for soybean oil oxidation degree |
| CN105740646A (en) * | 2016-01-13 | 2016-07-06 | 湖南工业大学 | BP neural network based protein secondary structure prediction method |
Non-Patent Citations (4)
| Title |
|---|
| S. SURESH 等: ""Effect of bulk and nano-Fe2O3 particles on peanut plant leaves studied by Fourier transform infrared spectral studies"", 《JOURNAL OF ADVANCED RESEARCH》 * |
| 于修烛 等: ""基于FTIR 光谱重组技术的食用油过氧化值检测研究"", 《中国食品学报》 * |
| 张莉 等: ""FTIR法建立葡萄籽油的红外光谱特征"", 《中国酿造》 * |
| 时有明 等: ""FTIR研究南方锈病侵染对玉米叶片中蛋白质和碳水化合物的影响"", 《光子学报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Li et al. | Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils | |
| Portarena et al. | Geographical discrimination of extra-virgin olive oils from the Italian coasts by combining stable isotope data and carotenoid content within a multivariate analysis | |
| Ammari et al. | Detection of orange juice frauds using front-face fluorescence spectroscopy and Independent Components Analysis | |
| Galani-Nikolakaki et al. | Trace element analysis of Cretan wines and wine products | |
| El-Abassy et al. | Rapid determination of free fatty acid in extra virgin olive oil by Raman spectroscopy and multivariate analysis | |
| Pohl | Determination of metal content in honey by atomic absorption and emission spectrometries | |
| Chen et al. | Detection of adulteration in canola oil by using GC‐IMS and chemometric analysis | |
| Li et al. | Authentication of pure camellia oil by using near infrared spectroscopy and pattern recognition techniques | |
| Güler et al. | Speciation of selenium in vitamin tablets using spectrofluorometry following cloud point extraction | |
| Kumari et al. | Various techniques useful for determination of adulterants in valuable saffron: A review | |
| Li et al. | Identification of aged-rice adulteration based on near-infrared spectroscopy combined with partial least squares regression and characteristic wavelength variables | |
| Chen et al. | Detection of chlorpyrifos in apples using gold nanoparticles based on surface enhanced Raman spectroscopy | |
| Hu et al. | Profiling of triacylglycerols in plant oils by high-performance liquid chromatography–atmosphere pressure chemical ionization mass spectrometry using a novel mixed-mode column | |
| CN105954258A (en) | Detector and detection method for edible oil doped with inferior oil | |
| Li et al. | Nondestructive detection of frying times for soybean oil by NIR-spectroscopy technology with Adaboost-SVM (RBF) | |
| Sezer et al. | A rapid tool for determination of titanium dioxide content in white chickpea samples | |
| Wang et al. | The early, rapid, and non-destructive detection of citrus Huanglongbing (HLB) based on microscopic confocal Raman | |
| Yan et al. | Application of identification and evaluation techniques for edible mushrooms: a review | |
| Moehring et al. | Analysis of wine and its use in tracing the origin of grape cultivation | |
| Spitaler et al. | PTR-MS in enology: Advances in analytics and data analysis | |
| Liu et al. | Using terahertz spectroscopy to identify transgenic cottonseed oil according to physicochemical quality parameters | |
| Gu et al. | Enhancing the fluorescence spectrum of frying oil using a nanoscale probe | |
| CN106338489A (en) | Method for rapidly identifying oxidation degree of peony seeds and secondary protein structures | |
| Insausti et al. | Fluorescent fingerprints of edible oils and biodiesel by means total synchronous fluorescence and Tucker3 modeling | |
| Zeng et al. | A single cataluminescence sensor based on spectral array and its use in the identification of vinegars |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170118 |