摘要
采用红外(MIR)光谱及变温MIR光谱技术开展了葡萄糖制备焦糖色素工艺研究。303K温度下,葡萄糖主要官能团的红外吸收模式包括:游离O-H官能团伸缩振动模式(v_(o-H-游离));缔合O-H官能团伸缩振动模式(V_(o-H-缔合));CH_(2)官能团不对称伸缩振动模式(V_(asCH2));C-H官能团伸缩振动模式(V_(c-H));CH_(2)官能团对称伸缩振动模式(V_(sCH2));水分子O-H官能团弯曲振动模式(δ_(o-H-水));CH_(2)官能团弯曲振动以及OCH、CCH、COH等官能团几种变角振动偶合而成(δ_(CH_(2))+δ_(OCH)+δ_(CCH)+δ_(COH));COH结构中C-O官能团伸缩振动模式(V_(C-0-COH));糖环结构C-O官能团伸缩振动模式(V_(C-0-糖环));OCH官能团变形振动模式(δ_(OCH));C-O-H官能团变形振动模式(δ_(C-0-H));糖环结构不对称伸缩振动模式(V_(as-糖环));C-C-H官能团和O-C-H官能团变角振动模式(δ_(c-C-H)+δ_(o-C-H));α-端基异构的O-C-H官能团变角振动模式(δ_(O-C-H-α-端基异构));糖环结构对称伸缩振动模式(V_(S-糖环))及V_(C-C)和V_(C-0)引起的官能团振动模式。葡萄糖转变焦糖过程中,葡萄糖主要官能团吸收频率及强度都有明显的改变,其中443~453K是一个临界温度区间,并进一步开展了葡萄糖结构热变性机理的研究。本项研究拓展了MIR及变温MIR光谱技术在葡萄糖制备焦糖色素工艺研究范围,具有重要的应用价值。
The preparation of caramel pigment from glucose was studied using infrared(MIR)spectroscopy and variable temperature MIR spectroscopy techniques.At a temperature of 303 K,the infrared absorption modes of the main functional groups of glucose include free O-H functional group stretching vibration mode(v_(o-H-free)),associative O-H functional group vibration mode(v_(o-H-asocitive)),CH_(2)functional group asymmetric stretching vibration mode(v_(ascH_(2))),C-H functional group stretching vibration mode(v_(c-H)),CH,functional group symmetric stretching vibration mode(v_(scH_(2))),water molecule O-H functional group bending vibration mode(δ_(o-H-waer)),coupled with of CH,functional group bending vibration and several bending vibration of functional groups such as OCH,CCH,COH etc(δ_(CH_(2)+δ_(OCH)+δ_(CCH)+δ_(COH)),C-O functional groups in COH structure stretching vibration mode(v_(c-o-con)),C-O functional group on sugar ring structure stretching vibration mode(v_(c-o-sugring)),OCH functional group bending vibration(δ_(OCH)),C-O-H functional group bending vibration(δ_(C-O-H)),sugar ring structure asymmetric stretching vibration mode(V_(as-sug r ing)),C-C-H functional group and O-C-H functional group bending vibration(δ_(C-C-H)+δ_(O-C-H)),O-C-H functional group with α-terminal isomerism structure bending vibration(δ_(o-c-H-α-terminal isomrerism stuctre),sugar ring structuresymmetric stretching vibration mode(v_(s-sugar ring)),functional group vibration mode caused by V_(c-c) and v_(c-o).During the process of glucose transforming into caramel,there is a significant change in the absorption frequency and intensity of the main functional groups of glucose.Among them,443~453 K is a critical temperature range,and the mechanism of glucose structure thermal denaturation is further explored.This study expands the research scope of MIR and variable temperature MIR spectroscopy technology in the preparation of caramel pigment from glucose,and has important application value.
作者
杜林楠
李穆婵
刘诗琪
吉一帆
柴嘉欣
于宏伟
DU Lin-nan;LI Mu-chan;LIU Shi-qi;JI Yi-fan;CHAI Jia-xin;YU Hong-wei(Shijiazhuang University College of Chemical Technology,Shijiazhuang Hebei Province 050035;Anesthetic Technology Innovation Center of Hebei Province,Shijiazhuang Hebei Province 050035)
出处
《中国甜菜糖业》
2024年第2期20-28,共9页
China Beet & Sugar
关键词
葡萄糖
红外光谱
变温红外光谱
结构
Glucose
Infrared spectroscopy
Variable temperature infrared spectroscopy
Structure
