Method for rapidly identifying oxidation degree of peony seeds and secondary protein structures

A peony seed oil and secondary structure technology, applied in the field of spectral analysis, can solve the problems of narrow data coverage, large sample consumption, and low sensitivity, and achieve the effects of saving experimental costs, less sample consumption, and strong data convincing

Inactive Publication Date: 2017-01-18
INST OF FORESTRY & FRUIT TREE WUHAN ACADEMY OF AGRI SCI & TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a simple and effective method for detecting the oxidation degree and protein secondary structure of peony seed oil, so as to fill the gap in the study of oxidation degree and protein secondary structure in vegetable oils and solve the problem of sensitivity. Low cost, large sample consumption, long cycle time and narrow data coverage and other problems that plague researchers

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  • Method for rapidly identifying oxidation degree of peony seeds and secondary protein structures
  • Method for rapidly identifying oxidation degree of peony seeds and secondary protein structures
  • Method for rapidly identifying oxidation degree of peony seeds and secondary protein structures

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Embodiment 1

[0021] Embodiment 1: the analysis method of peony seed oil under normal temperature

[0022] A method for rapid identification of oxidation degree and protein secondary structure of peony seed oil, using in situ method for FTIR scanning. The characteristic peak position, absorbance ratio and Gaussian multi-peak fitting analysis were performed on the original spectrum to evaluate the oxidation degree of oil and the percentage of various protein secondary structures.

[0023] The specific operation method is as follows:

[0024] (1) The in-situ FTIR method is used, that is, 20 μL of peony seed oil is dropped on the sample detection platform of the infrared spectrometer (Bruker vertex 70), and the air is used as a reference. -1 Resolution, 128 scans; wave number range is 600-4000cm -1 .

[0025] (2) Analyze the original FTIR data with the help of Origin 8.0 statistical software. First, map the original data to obtain the original FTIR spectrum of peony seed oil at room tempera...

Embodiment 2

[0030] Example 2: Oxidation degree of peony seed oil and protein secondary structure analysis at room temperature

[0031] The method described in Example 1 was used to analyze the degree of oxidation of peony seed oil and the secondary structure of protein at room temperature. FTIR original curve as figure 1 Shown (25℃), at 3470cm -1 There is a narrow absorption peak ( figure 2 ), the RI-RⅢ values ​​were 0.19, 0.34 and 0.16, and the RⅣ value was 1.25 ( image 3 ), indicating that the degree of oxidation of peony seed oil is low at room temperature, and the secondary products produced by oil oxidation are less. Amino I region (1620-1675cm -1 ) of the original curve ( Figure 4 A gray solid line) for Gaussian unimodal fitting, the fitting curve is as follows Figure 4 As shown by the black solid line in A, Gaussian multi-peak fitting is performed on the fitted single peak. Figure 5 The results show that: at room temperature, the protein in peony seed oil has three seco...

Embodiment 3

[0032] Example 3: Analysis of oil oxidation degree and protein secondary structure after peony seed oil was heated at 100°C for 1 hour

[0033] A method for quickly identifying the degree of oxidation of peony seed oil and the secondary structure of protein. The oil of peony seed oil heated at 100°C for 1 hour is used to detect the changes in the degree of oxidation of oil and the secondary structure of protein according to the operation method of Example 1. FTIR original curve as figure 1 Shown (100℃1h), at 3470cm -1 Compared with the peak shape of the absorption peak at room temperature, there is no significant difference ( figure 2 ), the values ​​of RI—RⅢ were 0.19, 0.33 and 0.15, respectively, and the value of RⅣ was 1.26 ( image 3 ), indicating that peony seed oil was oxidized after being heated at 100°C for 1 hour, but the degree of oxidation was low, and the secondary products produced by oil oxidation were less. Amino I region (1620-1675cm -1 ) of the original c...

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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 [0001] The invention belongs to the technical field of spectral analysis, and relates to an analysis method for oil oxidation degree and protein secondary structure in oil, in particular to a method for quickly identifying the oxidation degree and protein secondary structure of peony seed oil. Background technique [0002] Oxygen in the atmosphere can spontaneously react with the oil, leading to the degradation of the oil structure. This process is called oil oxidation. Oil oxidation is often accompanied by the loss of oil-soluble vitamins, the generation of peculiar smell, the change of flavor, and even the production of toxins leading to food poisoning, which poses a great threat to human health. Oil oxidation products include conjugated diene, 4-hydroxynonenoic acid, malondialdehyde, volatile gas and hydroperoxide, etc. The degree of oxidation of oil can be determined by directly measuring the content of peroxidation products. Generally, the method of Ame...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/3577
CPCG01N21/3577
Inventor 李秀丽陈法志戢小梅陈镇戴志刚杨阳
Owner INST OF FORESTRY & FRUIT TREE WUHAN ACADEMY OF AGRI SCI & TECH
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