On-site Direct Detection of Astaxanthin from Salmon Fillet Using Raman Spectroscopy
On-site Direct Detection of Astaxanthin from Salmon Fillet Using Raman Spectroscopy
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DOI：
10.1007/s10126-017-9739-7
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发表时间：
2017-04-01
影响因子：
3
通讯作者：
Aoki, Takashi
中科院分区：
文献类型：
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作者：
Hikima, Jun-ichi;Ando, Masahiro;Aoki, Takashi
一种采用拉曼光谱的新技术作为检测有益和功能性食物营养素（如类胡萝卜素和不饱和脂肪酸）的强大生物化学技术而引起关注。该技术允许食品营养物质的动态表征，以快速确定食品质量。在这项研究中，我们试图使用这种技术检测和测量从鲑鱼片中的虾青素。拉曼光谱显示了对应于鲑鱼中存在的虾青素的特定条带，并且在光谱中，相对于蛋白质/脂质的值（拉曼条带，1446 cm（-1）），虾青素的值（拉曼条带，1518 cm（-1））以剂量依赖性方式增加。使用虾青素作为参考标准，通过标准加入法构建标准曲线，用于通过拉曼光谱对其进行定量。使用通常观察到的虾青素的拉曼谱带（即，1518 cm（-1））。此外，我们研究了鲑鱼鱼片的不同物种（大西洋鲑鱼，银鲑，红鲑）和五个鱼片从整个大西洋鲑鱼的位置（从头部到尾部）。此外，红鲑鱼片表现出最高的虾青素浓度（14.2 mg/kg），而银鲑表现出7.0 mg/kg的中间浓度。在大西洋鲑鱼的五个位置的拉曼基虾青素浓度更强烈地检测到从鱼片接近尾巴。根据实验结果，建立了一种快速、简便的拉曼光谱法检测鲑鱼片中虾青素的方法。
A new technology employing Raman spectroscopy is attracting attention as a powerful biochemical technique for the detection of beneficial and functional food nutrients, such as carotenoids and unsaturated fatty acids. This technique allows for the dynamic characterization of food nutrient substances for the rapid determination of food quality. In this study, we attempt to detect and measure astaxanthin from salmon fillets using this technology. The Raman spectra showed specific bands corresponding to the astaxanthin present in salmon and the value of astaxanthin (Raman band, 1518 cm(-1)) relative to those of protein/lipid (Raman band, 1446 cm(-1)) in the spectra increased in a dose-dependent manner. A standard curve was constructed by the standard addition method using astaxanthin as the reference standard for its quantification by Raman spectroscopy. The calculation formula was established using the Raman bands typically observed for astaxanthin (i.e., 1518 cm(-1)). In addition, we examined salmon fillets of different species (Atlantic salmon, coho salmon, and sockeye salmon) and five fillets obtained from the locations (from the head to tail) of an entire Atlantic salmon. Moreover, the sockeye salmon fillet exhibited the highest astaxanthin concentration (14.2 mg/kg), while coho salmon exhibited an intermediate concentration of 7.0 mg/kg. The Raman-based astaxanthin concentration in the five locations of Atlantic salmon was more strongly detected from the fillet closer to the tail. From the results, a rapid, convenient Raman spectroscopic method was developed for the detection of astaxanthin in salmon fillets.