食品科学2018，Vol.39Issue(2)：210-214,5.DOI:10.7506/spkx1002-6630-201802033
基于拉曼光谱法测定冷鲜牛肉中肌红蛋白相对含量
Determination of Myoglobin in Chilled Beef Based on Raman Spectroscopy
摘要
Abstract
In this study,we examined the changes in the relative amounts of three chemical forms of myoglobin,deoxymyoglobin (DeoxyMb),oxymyoglobin (OxyMb) and metmyoglobin (MetMb),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 2D-shige software.The optimal formulas for the relative amounts of three chemical forms of Mb were DeoxyMb/％ =(-0.305 5x + 19.570) × 100;OxyMb/％ =(-2.933 9x + 154.17) × 100;and MetMb/％ =(1.574 3x-14.369) × 100,respectively.The prediction efficiency of these formulas was in the decreasing order:MetMb ＞ DeoxyMb ＞ OxyMb.When the Raman frequency was 1 033-1 248 cm-1,the root mean square error of prediction of MetMb was minimum,only 4.76％.Therefore,it is feasible to determine the relative amount of myoglobin using Raman spectroscopy.关键词
拉曼光谱/二维相关光谱技术/冷鲜牛肉/肌红蛋白Key words
Raman spectroscopy/two-dimensional correlation spectroscopy/chilled beef/myoglobin分类
轻工纺织引用本文复制引用
张同刚,罗瑞明,李亚蕾,周亚玲..基于拉曼光谱法测定冷鲜牛肉中肌红蛋白相对含量[J].食品科学,2018,39(2):210-214,5.基金项目
国家自然科学基金地区科学基金项目(31660442) （31660442）
