土壤埋藏对常见彩绘文物蛋白胶料形貌和结构的影响

马珍珍 王丽琴 张亚旭 由蕊 郭芷彤 杨璐

引用本文: 马珍珍,  王丽琴,  张亚旭,  由蕊,  郭芷彤,  杨璐. 土壤埋藏对常见彩绘文物蛋白胶料形貌和结构的影响[J]. 分析化学, 2020, 48(7): 896-902. doi: 10.19756/j.issn.0253-3820.191620 shu
Citation:  MA Zhen-Zhen,  WANG Li-Qin,  ZHANG Ya-Xu,  YOU Rui,  GUO Zhi-Tong,  YANG Lu. Morphological and Structural Study of Several Polychromy Artworks Proteinaceous Binders after Soil Aging[J]. Chinese Journal of Analytical Chemistry, 2020, 48(7): 896-902. doi: 10.19756/j.issn.0253-3820.191620 shu

土壤埋藏对常见彩绘文物蛋白胶料形貌和结构的影响

  • 基金项目:

    本文系国家重点研发计划项目(No.2019YFC1520100)、陕西省重点产业创新链(群)项目(No.2019ZDLSF07-05)、陕西省重点科技创新团队项目(No.2015KCT-12)和陕西省文物局文物保护专项资金项目(No.专项-2019-012)资助

摘要: 利用扫描电子显微镜(SEM)、X-射线衍射法(XRD)和红外光谱法(FTIR)对猪皮胶、全蛋、蛋清、蛋黄、牛奶5种常见彩绘文物蛋白胶料老化前后的形貌、结晶度、红外光谱吸收特征和蛋白质二级结构含量进行了对比研究。结果表明,5种胶料老化后,表面规则的结构和纹理遭到破坏,整体变得松散;结晶度降低,尤以牛奶最显著;老化后,5种蛋白胶酰胺Ⅰ、Ⅱ、Ⅲ带红外吸收的阶梯状特征仍然明显,但螺旋结构已经解离,且均呈现α-螺旋含量降低、β-折叠和无规则卷曲含量增高的趋势,说明分子结构从有序趋于无序状态。

English


    1. [1]

      Horn K R. J. Archaeol. Sci. Rep.,2018,21:10-20

    2. [2]

      Chua L, Head K, Thomas P, Stuart B. Microchem. J., 2017,134:246-256

    3. [3]

      Orsini S, Parlanti F, Bonaduce I. J. Anal. Appl. Pyrol.,2017,124:643-657

    4. [4]

      YANG Lu, HUANG Jian-Hua, SHEN Mao-Sheng, WANG Li-Qin, WEI Yin-Mao. Chinese J. Anal. Chem.,2019,47(5):695-701 杨璐, 黄建华, 申茂盛, 王丽琴, 卫引茂.分析化学,2019,47(5):695-701

    5. [5]

      DONG Shu-Ling, WANG Sheng-Nan, WANG Xiu-Ling, LIU Yong-Jian. Chinese J. Lumin.,2019, 40(4):453-458 董淑玲, 王胜男, 王秀玲, 刘勇健.发光学报,2019,40(4):453-458

    6. [6]

      ZHU Bo, GAO Yong-Wei, LIU Zhi-Chen, LUO Ya-Nan. Chinese Opt.,2019,12(2):302-309 祝波, 高永为, 刘芷晨, 罗亚楠.中国光学,2019,12(2):302-309

    7. [7]

      Bahners T, Gebert B, Prager A, Hartmann N, Hagemann U, Gutmann J S. Appl. Surf. Sci.,2018,436:1093-1103

    8. [8]

      Barbabietola N, Tasso F, Alisi C, Marconi P, Perito B, Pasquariello G, Sprocati A R. Int. Biodeter. Biodegr.,2016,109:53-60

    9. [9]

      Sotiropoulou S, Papliaka Z E, Vaccari L. Microchem. J.,2016,124:559-567

    10. [10]

      Badillo-Sanchez D, Chelazzi D, Giorgi R, Cincinelli A, Baglioni P. Polym. Degrad. Stabil.,2018,157:53-62

    11. [11]

      Gavira J A. Arch. Biochem. Biophys.,2016,602:3-11

    12. [12]

      Hao X Y, Wang X, Yang W M, Ran J B, Ni F F, Tong T, Dai W, Zheng L Y, Shen X Y, Tong H. Int. J. Biol. Macromol.,2019,124:71-79

    13. [13]

      WU Chen, WANG Li-Qin, YANG Lu, MA Zhen-Zhen. Chinese J. Anal. Chem.,2013,41(11):1773-1779 吴晨, 王丽琴, 杨璐, 马珍珍.分析化学,2013,41(11):1773-1779

    14. [14]

      JIA Si-Xie. Qi Ming Yao Shu Correction. Beijing:Agricultural Press,1982:461-465 贾思勰.齐名要术校译.北京:农业出版社,1982:461-465

    15. [15]

      GUO Jian-Bo, WANG Li-Qin, HAN Ming, FU Fei. J. Text. Res.,2013,34(11):66-70 郭建波, 王丽琴, 韩明, 付菲.纺织学报,2013,34(11):66-70

    16. [16]

      Colombini M P, Andreotti A, Bonaduce I, Modugno F, Ribechini E. Acc. Chem. Res.,2010,43(6):715-727

    17. [17]

      FANG Zhong-Yan, LIAO Wei, YU Li-Ping, XIANG Jin-Bing. J. West. China. Forestr. Sci.,2018,47(1):92-96 方忠艳, 廖薇, 余丽萍, 向进兵.西部林业科学,2018,47(1):92-96

    18. [18]

      TIAN Wei, KONG Jie, HU Si-Hai. Modern Methods of Polymer Research. Xi'an, Northwestern Polytechnic University Press,2014:249 田威, 孔杰, 胡思海.高聚物的现代研究方法.西安:西北工业大学出版社,2014:249

    19. [19]

      Bortoletto D R, Lima C A, Zezell D, Sato E T, Martinho H. Vib. Spectrosc.,2018,97:135-139

    20. [20]

      MA Zhen-Zhen, WANG Li-Qin, Gabriela Krist, Tatjana Bayerova, YANG Lu. Spectorsc. Spectr. Anal.,2017,37(9):2712-2716 马珍珍, 王丽琴, Gabriela Krist, Tatjana Bayerova, 杨璐.光谱学与光谱分析,2017,37(9):2712-2716

    21. [21]

      Duce C, Porta V D, Tiné M R, Spepi A, Ghezzi L, Colombini M P, Bramanti E. Spectrochim. Acta A,2014,130:214-221

    22. [22]

      Luo Y, Li M, Zhu K X, Guo X N, Peng W, Zhou H M. Food. Chem.,2016,197:699-708

    23. [23]

      Ulrichs T, Drotleff A M, Ternes W. Food. Chem.,2015,172:909-920

    24. [24]

      Grewal M K, Huppertz T, Vasiljevic T. Food. Hydrocolloid,2018,80:160-167

    25. [25]

      Wu X M, Liu Y W, Liu A J, Wang W H. Int. J. Biol. Macromol.,2017,98:292-301

    26. [26]

      Zhao Q, Buehler M J. Phys. Rev. Lett.,2010,104:198304

    27. [27]

      Chen J Z Y, Imamura H. Phys. A,2003,321:181-188

    28. [28]

      Ding F, Borreguero J M, Buldyrey S V, Stanley H E, Dokholyan N V. Proteins,2003,53:220-228

    29. [29]

      MA Zhen-Zhen, WANG Li-Qin, YANG Lu. Chin. J. Anal. Lab.,2016,35(7):800-805 马珍珍, 王丽琴, 杨璐.分析试验室,2016,35(7):800-805

    30. [30]

      DENG Ming-Xia, WANG Hai-Bo, YANG Ling, LIU Liang-Zhong, HUANG Ai-Ni, ZHANG Han-Jun. Modern. Food. Sci. Tech.,2015,31(12):111-120 邓明霞, 汪海波, 杨玲, 刘良忠, 黄爱妮, 张含俊.现代食品科技,2015,31(12):111-120

    31. [31]

      Damodatan S, Parkin K I, Fennema O R. Fennema's Food Chemistry, Translated by JIANG Bo, YANG Rui-Jin, ZHONG Fang, ZHANG Xiao-Ming, LU Rong-Rong. Beijing:Beijing Light Industry Press,2013:223 Damodatan S, Parkin K I, Fennema O R.食品化学(第四版). 江波, 杨瑞金, 钟芳, 张晓鸣, 卢蓉蓉译. 北京:中国轻工业出版社, 2013:223

    32. [32]

      Sun XX, Fan J, Hou Y N, Liang S, Zhang Y P, Xiao J X. Chin. Chem. Lett.,2017,28:963-967

    33. [33]

      WANG Xue-Chuan, ZOU Yi-Shan, QIANG Tao-Tao. J. Shaanxi Uni. Sci. Tech.,2013,31(5):28-34 王学川, 宗奕珊, 强涛涛.陕西科技大学学报,2013, 31(5):28-34

    34. [34]

      Sheng L, Huang M J, Wang J, Xu Q, Hammad H H M, Ma M H. J. Food Eng.,2018,219:1-7

    35. [35]

      Huppertz T, Fox P F, Kelly L. Proteins in Food Processing. Woodhead Publishing, London,2018:49-92

  • 加载中
计量
  • PDF下载量:  0
  • 文章访问数:  380
  • HTML全文浏览量:  10
文章相关
  • 收稿日期:  2019-10-21
  • 修回日期:  2020-04-27
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

/

返回文章