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| Study on the temperature-dependent infrared spectrum of Sichuan pepper |
| LI Qian, Hao Menglan, Li Dandan, YANG Peiru, Guo Sisi, Zhao Rongye, Zhou Guanlin |
| Hebei Global Testing Technologies Limited, Shijiazhuang 050000, China |
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Abstract The molecular Structure of Sichuan pepper was studied by infrared (IR) spectrum. The results show that there are simultaneously CH2 asymmetrical stretching vibration mode (ν■), CH2 asymmetrical stretching vibration mode (ν■), C=O stretch vibration mode (ν■), C=C stretch vibration mode (ν■) and C-O stretch vibration mode (ν■) , 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).
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