Structure and thermal denaturation study of dandelion
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.
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