Research on the structure and thermal denaturation of fried cassia seed
Zheng Peipei1, Li Yuhan2, Duan Bingjie2, Li Shuangfan2, Ji Yifan2, Yu Hongwei2,3
1. Hebei Yipin Biopharmaceutical Corporation Ltd., Shijiazhuang 050000, China; 2. Shijiazhuang University College of Chemical Technology, Shijiazhuang 050035, China; 3. Anesthetic Technology Innovation Center of Hebei Province, Shijiazhuang 050035, China
The structure and thermal denaturation of fried cassia seed was studied. The mid infrared (MIR) and temperature dependent MIR spectroscopy experiments were conducted. The results showed that the infrared absorption modes of the structure of fried cassia seed mainly include: ν■, ν■, ν■, ν■, ν■ and ν■. The main components of fried cassia seed include polysaccharide structure, protein structure, and oil structure. In the temperature range of 303~393 K, with the increase of measurement temperature, the infrared absorption frequency and intensity corresponding to the main functional groups of the structure of fried cassia seed (ν■, ν■, ν■, ν■, ν■ and ν■) have significantly changed, and their thermal denaturation mechanism has been further studied. MIR spectroscopy and variable temperature MIR spectroscopy can effectively conduct research on the structure and thermal denaturation of traditional Chinese medicine (fried cassia seed).
郑培培1，李宇涵2，段冰洁2，李泷帆2，吉一帆2，于宏伟2,3. 炒决明子结构及热变性研究[J]. 煤炭与化工, 2025, 48(7): 153-160.
Zheng Peipei1, Li Yuhan2, Duan Bingjie2, Li Shuangfan2, Ji Yifan2, Yu Hongwei2,3. Research on the structure and thermal denaturation of fried cassia seed. CCI, 2025, 48(7): 153-160.
