辣条中甜味剂含量的测定及与蛋白质的相互作用
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摘要
采用高效液相色谱法测定了辣条中两种甜味剂(糖精钠和甜蜜素)的含量,所检测的20种样品中两种甜味剂含量均未超过国家标准。其次采用荧光光谱法和紫外光谱法研究了两种甜味剂与牛血清白蛋白(BSA)的相互作用。荧光猝灭实验结果表明:糖精钠和甜蜜素猝灭了BSA的荧光强度;紫外光谱实验结果表明:糖精钠和甜蜜素引起了BSA构象的变化。
The sweetening agent(saccharin sodium and sodium cyclamate) contents of spicy gluten were determined by high performance liquid chromatography(HPLC). The results indicated that among the 20 tested samples, their sweetening agent contents did not exceed national standard. The interaction between sweetening agent and bovine serum albumin(BSA) were studied by fluorescence spectrum and UV spectrum spectroscopy. The results indicated that the saccharin sodium and sodium cyclamate caused fluorescence quenching of BSA. The results of UV spectrum experiment indicated that the conformation of BSA was changed by the saccharin sodium and sodium cyclamate.
The sweetening agent(saccharin sodium and sodium cyclamate) contents of spicy gluten were determined by high performance liquid chromatography(HPLC). The results indicated that among the 20 tested samples, their sweetening agent contents did not exceed national standard. The interaction between sweetening agent and bovine serum albumin(BSA) were studied by fluorescence spectrum and UV spectrum spectroscopy. The results indicated that the saccharin sodium and sodium cyclamate caused fluorescence quenching of BSA. The results of UV spectrum experiment indicated that the conformation of BSA was changed by the saccharin sodium and sodium cyclamate.
引文
[1]杜鸣皓.“辣条”国家标准酝酿出台[J].中国品牌, 2017(7):58-59.
[2]郝宁,高刚,高海红,等. 2015年河北省邯郸市市售儿童含乳饮料中防腐剂、甜味剂调查结果分析[J].医学动物防制,2018,34(1):52-54.
[3]王明强,陈顺浩,浦绍飞.预防和控制食品添加剂对食品安全的影响及防止对策[J].中国调味品,2012,37(4):14-19.
[4]王晓霞,聂智华,李松波,等.多光谱法与分子对接法研究盐酸四环素与牛血清白蛋白的相互作用[J].光谱学与光谱分析,2018,38(8):2468-2476.
[5]赵志磊,谢飞,贾克军,等.高效液相色谱法测定无糖乳制品中4种高倍甜味剂的含量[J].食品科技,2013,38(2):301-303.
[6]鲁琳,杭义萍,高燕红.高效液相色谱法快速检测乳饮料中常用甜味剂[J].食品科学,2009,30(10):166-168.
[7] GB5009.28-2016,食品中苯甲酸、山梨酸和糖精钠的测定[S].
[8] GB 2760-2014,食品添加剂使用标准[S].
[9]潘军辉,万宇俊,张萌,等.荧光光谱法研究甜蜜素与牛血清白蛋白的相互作用[J].南昌大学学报(理科版),2015,39(2):158-162.
[10]李敏,刘立飞,王志军.糖精钠与牛血清白蛋白相互作用的荧光光谱研究[J].化学研究,2014,25(3):264-268.
[2]郝宁,高刚,高海红,等. 2015年河北省邯郸市市售儿童含乳饮料中防腐剂、甜味剂调查结果分析[J].医学动物防制,2018,34(1):52-54.
[3]王明强,陈顺浩,浦绍飞.预防和控制食品添加剂对食品安全的影响及防止对策[J].中国调味品,2012,37(4):14-19.
[4]王晓霞,聂智华,李松波,等.多光谱法与分子对接法研究盐酸四环素与牛血清白蛋白的相互作用[J].光谱学与光谱分析,2018,38(8):2468-2476.
[5]赵志磊,谢飞,贾克军,等.高效液相色谱法测定无糖乳制品中4种高倍甜味剂的含量[J].食品科技,2013,38(2):301-303.
[6]鲁琳,杭义萍,高燕红.高效液相色谱法快速检测乳饮料中常用甜味剂[J].食品科学,2009,30(10):166-168.
[7] GB5009.28-2016,食品中苯甲酸、山梨酸和糖精钠的测定[S].
[8] GB 2760-2014,食品添加剂使用标准[S].
[9]潘军辉,万宇俊,张萌,等.荧光光谱法研究甜蜜素与牛血清白蛋白的相互作用[J].南昌大学学报(理科版),2015,39(2):158-162.
[10]李敏,刘立飞,王志军.糖精钠与牛血清白蛋白相互作用的荧光光谱研究[J].化学研究,2014,25(3):264-268.