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利用傅里叶变换红外光谱技术(FT-IR)对大肠杆菌O157:H7、肠炎沙门氏菌、单核增生性李斯特菌、金黄色葡萄球菌这四种典型食源性致病菌进行了研究.对其红外谱图进行基线校正和归一化处理,对其谱带归属进行判别分析,选取具有菌株特性的1500～800 cm-1的谱带,进行一阶导数运算,结合化学计量学方法主成分分析(PCA)和聚类分析(CA),并进行相关系数的统计学分析,得出以下结果:四种食源性致病菌最大相关系数为0.937,最小相关系数为0.058,而且四种不同的细菌在PCA和CA分析图上也达到了很好的区分效果.研究表明,FT-IR有望成为一种快速检测食源性致病菌的新方法.
The four typical food-borne pathogens Escherichia coli O157: H7, Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus were studied by Fourier transform infrared spectroscopy (FT-IR) The infrared spectra were normalized and normalized. The discriminant analysis of the bands was carried out. The bands of 1500-800 cm-1 with the characteristics of the strains were selected for the first-order derivative calculation. The principal components of chemometrics (PCA) and cluster analysis (CA), and the statistical analysis of the correlation coefficient, the following results were obtained: the maximum correlation coefficient of four foodborne pathogens was 0.937, the minimum correlation coefficient was 0.058, and four different Of the bacteria in the PCA and CA analysis also achieved a very good distinction between the results of studies have shown that FT-IR is expected to be a rapid detection of foodborne pathogens new method.