摘要
采用红外(IR)光谱技术,分别研究了花椒的分子结构。实验发现:花椒同时存在着CH2不对称伸缩振动模式(νas CH3-花椒)、CH2对称伸缩振动模式(νsCH2-花椒)、C=O伸缩振动模式(νC=O-花椒)、C=C伸缩振动模式(νC=O-花椒)和C-O伸缩振动模式(νC-O-花椒)等。在303~373 K的温度范围内,采用变温红外(TD-IR)光谱技术进一步开展了花椒的热稳定性研究。实验发现,在短时间加热过程中,花椒具有良好的热稳定性。本项研究拓展了TD-IR光谱技术在重要的食品调料(花椒)结构及热稳定性的研究范围。
The molecular Structure of Sichuan pepper was studied by infrared(IR)spectrum.The results show that there are simultaneously CH2 asymmetrical stretching vibration mode(νas CH2-sichuan pepper),CH2 asymmetrical stretching vibration mode(νas CH2-Sichuan pepper),C=O stretch vibration mode(νC=O-Sichuan pepper),C=C stretch vibration mode(νC=O-Sichuan pepper)and C-O stretch vibration mode(νC-O-C-Sichuan pepper),etc.In the temperature range of 303~373 K,the thermal stability of Sichuan pepper was further studied by using the variable temperature infrared(TD-IR)spectroscopy.The results show that the Sichuan pepper has good thermal stability in a short time heating process.This study extended the research scope of TD-IR spectrum in the structure and thermal stability of important food seasoning(Sichuan pepper).
作者
李倩
郝梦兰
李丹丹
杨佩茹
郭思思
赵荣叶
周冠霖
LI Qian;Hao Menglan;Li Dandan;YANG Peiru;Guo Sisi;Zhao Rongye;Zhou Guanlin(Hebei Global Testing Technologies Limited,Shijiazhuang 050000,China)
出处
《煤炭与化工》
CAS
2019年第11期140-143,160,共5页
Coal and Chemical Industry
关键词
花椒
红外光谱
变温红外光谱
结构
热稳定性
Sichuan pepper
infrared spectrum
temperature-dependent infrared spectrum
structure
thermal stability
作者简介
李倩(1983-),女,河北石家庄人,工学硕士。
