摘要
采用中红外(MIR)光谱开展了黄花地丁结构研究。试验发现:黄花地丁结构的红外吸收模式主要包括:ν_(C-H_(-黄花地丁))、ν_(asCH_(3-黄花地丁))、νs_(CH_(3-黄花地丁))、ν_(asCH_(2-黄花地丁))、ν_(sCH_(2-黄花地丁))、ν_(C=C_(-黄花地丁))、ν_(C=O_(-黄花地丁))、ν_(amideⅠ_(-黄花地丁))、ν_(amideⅡ_(-黄花地丁))、δ_(CH2_(-黄花地丁))、δ_(sCH3_(-黄花地丁))、δ_(asCH3_(-黄花地丁))和ν_(C-O_(-黄花地丁))。黄花地丁的化学成分主要包括油脂结构、蛋白质结构及多糖结构。采用变温MIR光谱进一步开展黄花地丁热变性研究。试验发现,在303~393 K的温度范围内,随着测定温度的升高,黄花地丁结构主要官能团对应的红外吸收频率及强度均有明显的改变,并进一步对其热变性机理进行了研究。本项研究拓展了MIR光谱及变温MIR光谱在重要的药食同源植物(黄花地丁)结构及热变性的研究范围。
The dandelion structure had been studied by middle infrared(MIR)spectroscopy.The infrared absorption modes of dandelion structure included ν_(C-H-dandelion),ν_(asCH3-dandelion),ν_(sCH3-dandelion),ν_(asCH2-dandelion),ν_(sCH2-dandelion),ν_(C=C-dandelion),ν_(C=O-dandelion),ν_(amideⅠ-dandelion),ν_(amideⅡ-dandelion),δ_(CH2-dandelion),δ_(sCH3-dandelion),δ_(asCH3-dandelion) and ν_(C-O-dandelion).The main components of dandelion include oil structure,protein structure and polysaccharide structure.The thermal denaturation of raw dandelion was further studied by using temperature varying MIR spectroscopy.In the temperature range from 303 to 393 K,with the increase of measuring temperature,the infrared absorption frequency and intensity of dandelion changed obviously and the thermal denaturation mechanism was also discovered.the Tey roles of MIR spectroscopy and variable temperature MIR spectroscopy in the analysis of structure and thermal denaturation of the important medicinal and edible homologous plants(dandelion)were demonstrated.
作者
王丽欣
李冰心
李思颖
朱文瀚
张春晓
闫静
师凤莹
杨玥
于宏伟
Wang Lixin;Li Bingxin;Li Siying;Zhu Wenhan;Zhang Chunxiao;Yan Jing;Shi Fengying;Yang Yue;Yu Hongwei(Shijiazhuang University College of Chemical Technology,Shijiazhuang 050035,China;Hebei Provincial Anesthetic Technology Innovation Center,Shijiazhuang 050035,China;Hebei Chemical Industry Research Institute Co.,Ltd,Shijiazhuang 050000,China)
出处
《煤炭与化工》
CAS
2024年第6期147-153,共7页
Coal and Chemical Industry
基金
石家庄科学技术研究与发展计划(221070461)
河北省高等学校科学技术研究项目(Z2020127)
石家庄学院课程思政示范课程(KCSZ-202214)。
关键词
黄花地丁
中红外光谱
油脂
蛋白质
多糖
热变性
结构
dandelion
middle infrared spectroscopy
oil
protein
polysaccharide
thermal denaturation
structure
