采用傅里叶变换红外光谱(FTIR)分析技术, 对螺旋藻标准品、 螺旋藻粉样品和糊精标准品的红外光谱进行分析。 螺旋藻中的蛋白质(1 657, 1 537 cm-1)和糖类(1 069, 1 054 cm-1)具有明显的红外指纹特征。 螺旋藻粉中的主要成分为蛋白质和糖类, 主要辅料为糊精。 比较28个不同厂家螺旋藻粉的红外指纹图谱, 计算图谱相关系数确定出辅料添加比例的高低。 建立吸收峰强度比和蛋白质含量的关联标准曲线, 形成依据红外光谱测定样品蛋白含量的方法, 与凯氏定氮法测定结果相对偏差小于5%, 为螺旋藻粉品质鉴定提供了一种简便、 快速、 无损的新方法。

Spirulina, Spirulina powder and dextrin standard were analyzed and identified by Infrared (IR) spectroscopy. The main components, protein(1 657 and 1 537 cm-1) and carbohydrate(1 069 and 1054 cm-1), had distinct fingerprint characteristics of IR spectra. By comparing the IR spectra of Spirulina, Spirulina powder and dextrin standard, the dominant nutrition in Spirulina powder was identified as protein and carbohydrate. The dominant accessory added in Spirulina powder was dextrin. Comparing the IR spectra of Spirulina powder from 28 different factories and figuring out the correlation provides the information about the amount of accessory. A standard curve of the ratio of absorption peak intensities to protein content was constructed to accurately determine the amount of protein in Spirulina powder.