Du Linnan1, Guo Lixiao2, Xia Yufeng3, Zhao Yuliang4, Du Jianhui5,#br#
Wang Xiaoxuan1, Wu Mengyao1, Lu Yongxin1
1. School of Chemical Engineering, Shijiazhuang University, Shijiazhuang 050035, China; 2. Hebei ZhongYuan Construction Project Management Corporation Ltd., Shijiazhuang 050000, China; 3. Hebei Normal University, Shijiazhuang 050000, China; 4. The Second Hospital, Hebei Medical University, Shijiazhuang 050000, China; 5. Shijiazhuang Science and Technology Career Academy, Shijiazhuang 050000, China
The structure of Wuchang rice was studied by mid-infrared spectrum (MIR). The results show that the infrared absorption modes of Wuchang rice mainly included νOH-Wuchang rice, ν■, νamide-Ⅰ-Wuchang rice, νamide-Ⅱ-Wuchang rice and νC-O-Wuchang rice. The Temperature-dependent mid-infrared (TD-MIR) spectra of Wuchang rice were further studied， it is found that with the increase of temperature (303 ~ 393 K), the absorption frequency and intensity of the main functional groups of Wuchang rice were changed to some extent, however, the thermal stability of Wuchang rice was further reduced. This study extended the research scope of MIR spectrum and TD-MIR spectrum in the structure and thermal stability of important agricultural products (Wuchang rice).
