摘要
采用一维中红外(MIR)光谱开展蔗糖分子结构研究.实验发现,蔗糖分子的主要官能团红外吸收模式包括:νC-O-蔗糖、ν-Ⅰ-蔗糖、ν-Ⅱ-蔗糖和ν-Ⅲ-蔗糖.在303 K~523 K的温度范围内,采用一维变温中红外(TD-MIR)光谱,进一步开展了温度变化对于蔗糖分子结构影响的研究.实验发现:随着测定温度的升高,蔗糖分子主要官能团对应的红外吸收频率及强度都有很大变化,其中463 K~473 K是蔗糖转变焦糖的临界温度区间.本文拓展了一维MIR光谱及一维TD-MIR光谱在重要的食品及甜味调味品(蔗糖)分子结构及热稳定性的研究范围,具有重要的应用研究价值.
The molecular structure of sucrose molecule had been studied by one-dimensional middle infrared(MIR)spectroscopy.The infrared absorption patterns of sucrose molecule includedυC-O-sucrose,υ-1-sucrose,υ-Ⅱ-sucrose andυ-Ⅲ-sucrose-Within the temperature range of 303 K~523 K,the effect of temperature change on the molecular structure of sucrose was further studied by the temperature-dependent middle infrared(TD-MIR)spectroscopy.With the increase of temperature,the absorption frequency and intensity of the main functional groups of sucrose molecules change greatly,and the critical temperature range for sucrose conversion cara-mel was 463 K〜473 K.The paper demonstrated the key roles of one-dimensional MIR spectroscopy and one-dimensional TD-MIR spectroscopy in structure and thermal stability study of important food and sweet condiments(sucrose)and had important application research value.
作者
于宏伟
李佳欣
康怡然
卫羽萱
吴梦谣
王晓萱
YU Hong-wei;LI Jia-xin;KANG Yi-ran;WEI Yu-xuan;WU Meng-yao;WANG Xiao-xuan(Shijiazhuang University School of Chemical Engineering,HE Bei Shijiazhuang 050035)
出处
《中国甜菜糖业》
2021年第2期12-16,共5页
China Beet & Sugar
基金
石家庄学院2020年度专业认证专项教学改革研究与实践项目(ZXJG-202019)。
关键词
蔗糖
焦糖
结构
一维MIR光谱
一维TD-MIR光谱
Sucrose
Caramel
Structure
One-dimensional MIR spectroscopy
One-dimensional TD-MIR spectroscopy
