基于拉曼光谱法测定冷鲜牛肉中肌红蛋白相对含量
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摘要
为研究4℃贮藏期间冷鲜牛肉3种化学形式肌红蛋白相对含量变化,对采集的一维拉曼光谱,用2D-shige二维相关分析软件对其光谱数据进行二维相关分析,得出3种化学形式肌红蛋白的相对含量最佳推导公式。结果表明:肌红蛋白、氧合肌红蛋白与高铁肌红蛋白相对含量的最佳推导公式分别为:脱氧肌红蛋白相对含量/%=(-0.305 5x+19.570)×100;氧合肌红蛋白相对含量/%=(-2.933 9x+154.17)×100;高铁肌红蛋白相对含量/%=(1.574 3x-14.369)×100。3种化学形式的肌红蛋白相对含量的预测效果为高铁肌红蛋白>脱氧肌红蛋白>氧合肌红蛋白,其中波数为1 033~1 248 cm-1时,高铁肌红蛋白相对含量的误差值最小为4.76%。研究表明,基于拉曼光谱法无损检测冷鲜牛肉中肌红蛋白相对含量是可行的。
In this study,we examined the changes in the relative amounts of three chemical forms of myoglobin,deoxymyoglobin(Deoxy Mb),oxymyoglobin(Oxy Mb) and metmyoglobin(Met Mb),in fresh beef meat stored at 4 ℃.For this purpose,one-dimensional Raman spectral data were acquired and analyzed by two-dimensional correlation analysis using 2 D-shige software.The optimal formulas for the relative amounts of three chemical forms of Mb were Deoxy Mb/% =(-0.305 5 x + 19.570) × 100; Oxy Mb/% =(-2.933 9 x + 154.17) × 100; and Met Mb/% =(1.574 3 x-14.369) × 100,respectively.The prediction efficiency of these formulas was in the decreasing order: Met Mb > Deoxy Mb > Oxy Mb.When the Raman frequency was 1 033–1 248 cm-1,the root mean square error of prediction of Met Mb was minimum,only 4.76%.Therefore,it is feasible to determine the relative amount of myoglobin using Raman spectroscopy.
In this study,we examined the changes in the relative amounts of three chemical forms of myoglobin,deoxymyoglobin(Deoxy Mb),oxymyoglobin(Oxy Mb) and metmyoglobin(Met Mb),in fresh beef meat stored at 4 ℃.For this purpose,one-dimensional Raman spectral data were acquired and analyzed by two-dimensional correlation analysis using 2 D-shige software.The optimal formulas for the relative amounts of three chemical forms of Mb were Deoxy Mb/% =(-0.305 5 x + 19.570) × 100; Oxy Mb/% =(-2.933 9 x + 154.17) × 100; and Met Mb/% =(1.574 3 x-14.369) × 100,respectively.The prediction efficiency of these formulas was in the decreasing order: Met Mb > Deoxy Mb > Oxy Mb.When the Raman frequency was 1 033–1 248 cm-1,the root mean square error of prediction of Met Mb was minimum,only 4.76%.Therefore,it is feasible to determine the relative amount of myoglobin using Raman spectroscopy.
引文
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[2]余倩,温冬玲.冷鲜肉中腐败菌抑菌技术研究进展[J].江苏农业科学,2015(8):269-299.DOI:10.15889/j.issn.1002-1302.2015.08.098.
[3]李媛媛,王凯.南京市消费者冷鲜肉购买行为研究[J].广东农业科学,2015,42(17):187-192.DOI:10.3969/j.issn.1004-874X.2015.17.032.
[4]江琦,王烨,刘英,等.冷鲜肉的研究进展[J].农产品加工:综合刊,2015(1):69-71.DOI:10.3969/jissn.1671-9646(X).2015.01.023.
[5]崔丽萍.冷鲜肉的现状及对冷鲜肉的监管[J].中国动物检疫,2012,29(4):27-28.DOI:10.3969/j.issn.1005-944X.2012.04.014.
[6]潘耀国.中国肉类消费全景图和大趋势[J].西北农林科技大学学报(社会科学版),2011,11(1):1-6.DOI:10.3969/j.issn.1009-9107.2011.01.001.
[7]成黎.中国肉类产品质量安全现状及改善控制措施[J].食品科学,2010,31(19):465-468.
[8]石学忠,王明旻.新形势下加强冷鲜肉监管的几点思考[J].河南畜牧兽医,2009,30(1):30
[9]梁庆华,邱德生.肉企连锁专卖有效促进冷鲜肉发展[N].中国食品报,2010-3-3(3).
[10]BARBIN D F,ELMASRY G,SUN D W,et al.Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging[J].Analytica Chimica Acta,2012,719:30-42.DOI:10.1016/j.aca.2012.01.004.
[11]B E AT T I E R J,B E L L S J,FA R M E R L J,e t a l.P r e l i m i n a r y investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside[J].Meat Science,2004,66(4):903-913.DOI:10.1016/j.meatsci.2003.08.012.
[12]BEATTIE R J,BELL S J,BORGGAARD C,et al.Classification of adipose tissue species using Raman spectroscopy[J].Lipids,2007,42(7):679-685.DOI:10.1007/s11745-007-3059-z.
[13]CAREW E B,STANLEY H E,SEIDEL J C,et al.Studies of myosin and its proteolytic fragments by laser Raman spectroscopy[J].Biophysical Journal,1983,44(2):219-224.
[14]HERRERO A M.Raman spectroscopy for monitoring protein structure in muscle food systems[J].Critical Reviews in Food Science and Nutrition,2008,48(6):512-523.DOI:10.1016/j.meatsci.2003.08.012.
[15]NODA I.Advances in two-dimensional correlation spectroscopy[J].Vibrational Spectroscopy,2004,36(2):143-165.DOI:10.1016/j.vibspec.2003.12.016.
[16]于倩,武培怡.二维相关荧光光谱技术[J].化学进展,2006,18(12):1691-1702.
[17]LIU H,SUN S,LV G,et al.Study on Angelica and its different extracts by Fourier transform infrared spectroscopy and two-dimensional correlation IR spectroscopy[J].Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy,2006,64(2):321-326.DOI:10.1016/j.saa.2005.07.026.
[18]CZARNIK-MATUSEWICZ B,MURAYAMA K,TSENKOVA R,et al.Analysis of near-infrared spectra of complicated biological fluids by two-dimensional correlation spectroscopy:protein and fat concentration-dependent spectral changes of milk[J].Applied Spectroscopy,1999,53(12):1582-1594.
[19]SASIC S,OZAKI Y.Wavelength-wavelength and sample-sample twodimensional correlation analyses of short-wave near-infrared spectra of raw milk[J].Applied Spectroscopy,2001,55(2):163-172.
[20]LU C,XIANG B,HAO G,et al.Rapid detection of melamine in milk powder by near infrared spectroscopy[J].Journal of Near Infrared Spectroscopy,2009,17(2):59-67.
[21]MAUER L J,CHERNYSHOVA A A,HIATT A,et al.Melamine detection in infant formula powder using near-and mid-infrared spectroscopy[J].Journal of Agricultural and Food Chemistry,2009,57(10):3974-3980.DOI:10.1021/jf9024163.
[22]K R Z Y W I C K I K.T h e d e t e r m i n a t i o n o f h a e m p i g m e n t s i n meat[J].Meat Science,1982,7(1):29-36.DOI:10.1016/0309-1740(82)90095-X.
[23]卢明子.拉曼光谱应用于高铁血红蛋白检测的探索研究[D].长沙:中南大学,2013.DOI:10.7666/d.Y2425821.
[24]马君燕.光诱导的肌红蛋白去氧及人血清白蛋白的光谱学研究[D].大连:大连大学,2007.
[25]陈景宜,牛力,黄明,等.牛心氧合肌红蛋白的分离纯化及氧化稳定性研究[J].食品科学,2013,34(13):1-5.DOI:10.7506/spkx1002-6630-201313001.
[26]MANCINI R A,HUNT M C.Current research in meat color[J].Meat Science,2005,71:100-121.DOI:10.1016/j.meatsci.2005.03.003.
[27]陈景宜.冷却牛肉褪色的生化因素分析及肉色稳定性研究[D].南京:南京农业大学.DOI:10.7666/d.Y2361612.
[28]程妮,陈卫军.影响猪肉色因素研究进展[J].食品科学,2006,27(12):912-916.DOI:10.3321/j.issn:1002-6630.2006.12.235.
[29]MITH G C,BELK K E,SOFOS J N,et al.Economic implications of improved color stability in beef[M].New York:Wiley Interscience Press USA,2000:397-426.
[30]周光宏.肉品学[M].北京:中国农业出版社,1991.