FTIR技术对玉米及副产品脂质分子结构与营养价值相关关系的研究

doi:10.11843/j.issn.0366-6964.2018.08.012

Abstract

Abstract:

The objective of this study was to reveal the basic chemical profile and lipid molecular structural features, as well the relationship between molecular structural spectral parameters and nutritional values in different batches of corn and its by-products (corn gluten feed, corn germ, corn germ cake and corn gluten meal). This study was conducted to characterize the lipid nutritive values and lipid structure spectral features in different batches of samples using the conventional chemical analysis and Fourier transform infrared spectroscopy (FTIR) techniques, respectively. The spectroscopy parameters included spectral regions and peak heights of lipid CH₃ asymmetric (central peak ca. 2 942-2 934 cm^-1), CH₂ asymmetric (central peak ca. 2 905-2 903 cm^-1), CH₃ symmetric (central peak ca. 2 866-2 850 cm^-1) and CH₂ symmetric (central peak ca. 2 834-2 832 cm^-1) functional groups, unsaturation lipid bands group (CH attached to C-C) (central peak ca. 2 987-2 986 cm^-1), lipid ester C=O carbonyl group (central peak ca. 1 734-1 730 cm^-1) as well as the ratios among them. Multivariate spectral analyses were conducted by the hierarchical cluster analysis (CLA) and the principal component analysis (PCA) for all batches of corn and its co-product samples to investigate the molecular spectral differences. The results showed that:1) The significant differences were found in the lipid nutritive values among different batches and between corn and its by-products (P<0.05), and there was significant interaction was found between the two factors (P<0.05); 2) The result from FTIR spectroscopy analysis showed a significant interaction among the spectrum parameters except for CH functional groups (P<0.05). And a significant difference was found in lipid spectral molecular structures between corn and its by-products (P<0.05). However, no significant difference was found in the height of LECC and the height ratio of CH₂ asymmetric to CH₂ symmetric among different batches (P>0.05); 3) The results of CLA and PCA analysis showed that lipid spectral molecular structure were not distinguished among different batches. And the corn germ with pericarp had completely different structure from corn germ cake in CH₃ and CH₂ asymmetric and symmetric stretching region (ca. 2 984-2 781 cm^-1), the unsaturated lipid bands region (ca. 3 016-2 971 cm^-1) and lipid ester C=O carbonyl region (ca. 1 826-1 693 cm^-1). However, the lipid biopolymer conformations were similar among the other samples; 4) Crude fat (EE) had significant correlation with most lipid structure spectral parameters (P<0.05). In conclusion, there is a significant correlation in lipid molecule functional groups and nutritional properties between corn and its by-products, which will provide a novel research foundation for feed analyses by FTIR.

CLC Number:

S816

SUN Kai-jing, LI Xin, LIU Shuai, WANG Xin-ying, ZHANG Guang-ning, YANG Jin-shan, XIN Hang-shu, ZHANG Yong-gen. Study on the Relationship between Nutrition Value and Molecular Structure of Lipid of Corn and Its By-products by Using FTIR[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2018, 49(8): 1674-1686.

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Study on the Relationship between Nutrition Value and Molecular Structure of Lipid of Corn and Its By-products by Using FTIR

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