Key words: black fungus; black boletus; white fungus; Fourier transform infrared spectroscopy; identification
Edible fungi, including large-scale higher fungi that are mainly seen in mushrooms, are part of the basidiomycetes, part of the ascomycetes, and most of them have a fully developed bacterial body. The edible fungus is not only delicious but also rich in nutrients. The protein content is almost higher than that of various vegetables, and contains sugar, fat, minerals, vitamins and various amino acids.
In addition to being edible, some species have certain medicinal value. In recent years, it has been found that black fungus polysaccharide has obvious inhibitory effect on cancer cells and has health care functions that enhance the physiological activity of the human body. Black boletus belongs to the family Boletus, which contains many polysaccharides with anti-cancer effects, as well as blood, intestine and hair growth. Tremella fuciformis, also known as white fungus, snow fungus, Tremella polysaccharide is the main active ingredient of Tremella fuciformis, which can protect the liver and improve the body's ability to protect against atomic radiation, promote the synthesis of proteins and nucleic acids, and fight cancer and anti-aging. It is also a longevity. Tonic.
At present, the research status of edible fungi can be roughly divided into the following three aspects. The first is the artificial domestication and cultivation of wild bacteria; the second is to separate and extract the active ingredients, and some people use the toxins in the poisonous mushrooms to develop insecticides; the third is to establish an edible fungus gene pool, in order to classify the edible fungi from the molecular biology level. . The basis of the research on edible fungi is the conventional classification. The conventional classification classifies the mushrooms from the aspects of appearance, growth characteristics and spore morphology of the mushrooms. The downside of conventional classification is the lack of chemical information.
Infrared spectroscopy is widely used as a "molecular fingerprint" for the basic research of molecular structures and the analysis of chemical composition. Infrared spectroscopy has been used to identify some medicinal materials and finished products, and Fourier transform Raman spectroscopy has also been used to identify Chinese medicinal materials. In this paper, Fourier transform infrared spectroscopy (FT-IR) was used to study the black fungus, black boletus and white fungus in edible fungi. The black fungus, black boletus and white fungus were obtained by comparing the characteristic absorption peak and absorption intensity of the map. Spectral difference, using infrared spectroscopy technology can directly obtain chemical information, and guide the future analysis and chemical extraction.
1 Experimental part
1.1 Instrumentation and parameter setting The spectrum was measured by FTS-4O Fourier transform infrared spectrometer produced by American B10-RAD Company. The light source is silicon carbon rod light source, MCT detector, 4 cm-1 resolution, 16 scans. Accumulated, the spectral range is 400 ~ 4000cm-1.
L.2 Sample source and preparation of black boletus were provided by Kunming Food Research Institute, Tremella, black fungus purchased from the market; β-glucan, chitin, chitosan purchased from Sigma, starch purchased from Shanghai biochemical reagent the company. The sample was ground to a powder and a small amount of KBr powder was used to compress the infrared spectrum.
2 Results and discussion
2.1 Infrared Spectral Differences of Black Fungus, Black Boletus and Tremella: The infrared spectrum of black fungus, black boletus and white fungus is shown in Fig. 1. Generally, the broad absorption peak in the range of 37O0-3100 cm-1 is considered to be the stretching vibration of O-H and N-H, the zone 3010-2850 cm-1 is a CH2, and the stretching vibration of a CH3 is 1800-1600 cm-1. C-O, C-C vibration, the peak in the range of 1200-1000 cm-1 is the sugar C-O vibration.
It can be seen from the spectrum 1 that the infrared spectra of the black fungus and the white fungus are similar, and the two are significantly different from the black boletus. Black fungus has an absorption peak at 1734 cm-1, and white fungus has an absorption peak at 1722 cm-1. Black boletus has no similar absorption peak. In the range of 1200-1000 cm-1, all three have strong absorption peaks, but the two absorption peaks of black fungus and white fungus have little difference in strength, and the two absorption peaks of black boletus have different strengths. Larger; in addition, black boletus has three distinct absorption peaks at frequencies of 954 cm-1, 928 cm-1, 888 cm-1, black fungus is near 895,828 cm-1, and white fungus is near 918,800 cm-1. Two very weak absorption peaks.
2.2 Identification of Polysaccharide Isomers of Black Fungus, Black Boletus and Tremella: By analyzing the spectral characteristics of polysaccharides, namely the infrared spectrum of β-glucan, chitin, chitosan and starch (Fig. 2 ), the type of glycosidic bond in black fungus, black boletus, and white fungus can be judged.
Β-glucan belongs to β-glycosidic bond, and its main characteristic absorption peaks are as follows: 1156 cm-1, 1076 cm-1, 1044 cm -1 , 889 cm-1; chitin belongs to β-glycoside The key, which can be obtained from Fig. 2, has the main characteristic absorption peaks: 1157 cm-1, 1072 cm-1, 1030 cm-1, 950 cm-1, 898 cm-1; chitosan also belongs to β-glycosidic bond, it The main characteristic absorption peaks are: 1155 cm-1, 1076 cm-1, 1032 cm-1, 897 cm-1; the glycosidic bond of starch is β-type, and its main characteristic absorption peaks are: 1158 cm-1, 1082 Cm-1, 1018, 997 cm-1, 927 cm-1, 858 cm-1.
The peak of the polysaccharide isomer is characteristic in the range of 950-750, and the α-glycosidic bond has an absorption peak at 844 ± 8 cm-1, β-
The glycosidic bond has an absorption peak at 891 ± 8 cm-1. In the infrared spectrum of the black fungus, the 895cm-1 absorption peak indicates that β- is contained.
A glycosidic bond, 828 cm-1 indicates a β-glycosidic bond. In the infrared spectrum of B. bovis, the absorption peaks at 1041 cm-1 and 888 cm-1 indicate β-glycosidic linkages and the α2-glycosidic linkages at 1022 cm-1. In the infrared spectrum of Tremella fuciformis, the absorption peak at 918 cm-1 indicates that it contains an α-glycosidic bond, and the 1048 cm-1 is a β-glycosidic bond.
The results showed that the three edible fungi polysaccharides contained both the α-isomer and the β-isomer.
3 Conclusion Based on the above analysis, it can be seen that Fourier transform infrared spectroscopy can distinguish black fungus, black boletus, and white fungus, and it can be identified that the edible fungus polysaccharide has both α-glycosidic bonds and β-glycosidic bonds. Infrared spectroscopy can quickly and easily identify edible fungi without the need to separate and extract edible fungi, which is simple and easy.
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Production Flow Chart:
Fresh Goji Berry Picking → Goji Berry Acceptance →Goji Berry Surface Cleaning →Rinsing Goji Berry by Drinking Water →Rinsing Goji Berry by Pure Water →Crushing →Separation of the Juice and Pulp →Grinding by Colloid Mill →High Pressure Homogeneity →(Vacuum Concentration) → Sterilization →Aseptic Filling → Package →Inspection →Finished Product.
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Production Specification Sheet
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Product Name |
Goji Juice |
Country of Origin |
Ningxia in China |
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ANALYSIS |
DESCRIPTION |
TEST METHODS |
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Product Name |
Organic Goji Juice |
Conventional Goji Juice |
Conventional Contracted Goji Juice |
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BRIX |
NLT 13 |
NLT 36 |
Organoleptic Inspection |
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Color |
Bright auburn or Purple red |
Organoleptic Inspection |
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Smell and Taste |
Characteristic |
Organoleptic Inspection |
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Texture |
The fruit pulp contains, a period of few days the juice will appear pulp precipitation |
Organoleptic Inspection |
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Total plate count(cfu/ml) |
NMT 1000 |
GB4789.2 |
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Salmonella |
Absence |
GB/T 4789.4 |
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Staphylococcus |
Absence |
GB 4789.10 |
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Pb, mg/kg |
NMT 0.5 |
GB 5009.12 |
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As, mg/kg |
NMT 0.5 |
GB/T 5009.11 |
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Cu, mg/kg |
NMT 10.0 |
GB/T 5009.13 |
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Pesticide Residue |
Absence |
NMT 0.2ppm |
GB/T 19648-2006, GB/T 200769-2008 |
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Shelf Life |
12 months if stored in a cool ventilated dry place |
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Package |
210kg/drum.,Internal: double aseptic bag. External: Drum |
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Storage |
It should be stored under the dry and ventilated environment |
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