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    红外光谱及热重-差示扫描量热法鉴别接骨木果实及饼粕

    Identification of Fruit and Pomace of Sambucus Williamsii Hance by Infrared Spectrometry and Thermogravimetry-Differential Scanning Calorimetry

    • 摘要: 采用一维红外光谱法、红外光谱二阶导数法、二维红外相关光谱法、热重分析法以及差示扫描量热法对接骨木果实及饼粕两种样品及其脂溶性和水溶性提取物进行了表征,实现了两种样品的快速鉴别。结果显示:在红外光谱分析中,两种样品的一维红外光谱图相似,二阶导数图中饼粕的苯环振动吸收峰比果实中的明显;二维红外相关光谱图中果实的自动峰有6个,饼粕的自动峰有4个,且自动峰对应波数不一致;果实脂溶性提取物的一维红外光谱图中可见1 711,1 464,1 121 cm−1处的吸收峰,而饼粕中未出现,但是其二阶导数图中部分吸收峰不如饼粕中的明显,且两种样品的二维红外相关光谱图中自动峰数量和强度有明显不同;两种样品的水溶性提取物的3种红外光谱图基本相似,不能用于两种样品的鉴别。在热分析中,两种样品的热重以及差热曲线变化趋势总体一致,但是二者的差热曲线的峰形、峰值等存在差异;两种样品的差示扫描量热曲线均有2个放热宽峰,但饼粕的峰值温度较果实的低,且在423 ℃放热峰附近有一个小肩峰(458 ℃),可作为饼粕的特征峰。

       

      Abstract: One-dimensional infrared spectroscopy, the second derivative infrared spectroscopy, two-dimensional infrared correlation spectrometry, thermogravimetric analysis, and differential scanning calorimetry were used for characterization of 2 samples (the fruit and pomace of Sambucus williamsii Hance ) and their fat-/water-soluble extracts, achieving quick identification of the 2 samples. As found by the results from infrared spectrometry analysis, the one-dimensional infrared spectra of the 2 samples were similar, and the vibration absorption peak of the benzene ring in the pomace was more pronounced than that in the fruit in the second derivative plot. In the two-dimensional infrared correlation spectra, there were 6 automatic peaks in the fruit and 4 automatic peaks in the pomace, and the corresponding wave numbers of the automatic peaks were inconsistent. The absorption peaks at 1 711, 1 464, 1 121 cm−1 were observed in the one-dimensional infrared spectrum of the fat-soluble extract of the fruit, while they did not appear in the pomace. However, some absorption peaks in the second derivative plot were not as obvious as those in the pomace, and there was a significant difference in the number and intensity of automatic peaks in the two-dimensional infrared correlation spectra of the fat-soluble extract of the 2 samples. The 3 infrared spectra of the water-soluble extracts from the two samples were basically similar and could not be used for identification of the 2 samples. In thermal analysis, the overall trends of the thermogravimetric and differential thermal curves of the 2 samples were consistent, but there were differences in the peak shape and peak value of the differential thermal curves. The differential scanning calorimetry curves of the 2 samples had two broad exothermic peaks, but the peak temperature of the pomace was lower than that of the fruit. The pomace had a small shoulder peak (458 ℃) near the exothermic peak at 423 ℃, which could be used as a characteristic peak of the pomace.

       

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