黄花地丁结构热变性研究
Structure and thermal denaturation study of dandelion
王丽欣 1李冰心 1李思颖 1朱文瀚 1张春晓 2闫静 1师凤莹 1杨玥 1于宏伟3
作者信息
- 1. 石家庄学院化工学院,河北石家庄 050035
- 2. 河北省化学工业研究院有限公司,河北石家庄 050000
- 3. 石家庄学院化工学院,河北石家庄 050035;河北省麻醉药技术创新中心,河北石家庄 050035
- 折叠
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:νC-H-黄花地丁、νasCH3-黄花地丁、νsCH3-黄花地丁、νasCH2-黄花地丁、νsCH2-黄花地丁、νC=C-黄花地丁、νC=O-黄花地丁、νamideⅠ-黄花地丁、νamideⅡ-黄花地丁、δCH2-黄花地丁、δsCH3-黄花地丁、δasCH3-黄花地丁 和vC-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.
Abstract
The dandelion structure had been studied by middle infrared(MIR)spectroscopy.The infrared absorption modes of dandelion structure included νC-H-dandelion,νascH3-dandelion,νsCH3-dandelion,νasCH2-dandelion,νsCH2-dandelion,νC-C-dandelion,νC=O-dandelion,νamide Ⅰ-dandelion νamide Ⅱ-dandelion,δCH2-dandelion,δsCH3-dandelion,δascH3-dandelion and νC-O-dandeiion 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.
关键词
黄花地丁/中红外光谱/油脂/蛋白质/多糖/热变性/结构Key words
dandelion/middle infrared spectroscopy/oil/protein/polysaccharide/thermal denaturation/structure引用本文复制引用
基金项目
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)
出版年
2024
国家科技期刊平台
NSTL
万方数据