Shijiazhuang University College of Chemical Technology
Hebei Provincial Anesthetic Technology Innovation Center Chemical Industry Research Institute Co.， Ltd, Shijiazhuang 050000， China

采用中红外（MIR）光谱开展了黄花地丁结构研究。试验发现：黄花地丁结构的红外吸收模式主要包括：ν■、ν■、νs■、ν■、ν■、ν■、ν■、ν■、ν■、δ■、δ■、δ■和ν■。黄花地丁的化学成分主要包括油脂结构、蛋白质结构及多糖结构。采用变温MIR光谱进一步开展黄花地丁热变性研究。试验发现，在303 ~ 393 K的温度范围内，随着测定温度的升高，黄花地丁结构主要官能团对应的红外吸收频率及强度均有明显的改变，并进一步对其热变性机理进行了研究。本项研究拓展了MIR光谱及变温MIR光谱在重要的药食同源植物（黄花地丁）结构及热变性的研究范围。

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, νamideⅠ-dandelion, νamideⅡ-dandelion, δCH2-dandelion, δsCH3-dandelion, δasCH3-dandelion and νC-O-dandelion. 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.

王丽欣1，李冰心1，李思颖1，朱文瀚1，张春晓3，闫 静1，师凤莹1，杨 玥1，于宏伟1,2. 黄花地丁结构热变性研究[J]. 煤炭与化工, 2024, 47(6): 147-153.

Wang Lixin1, Li Bingxin1, Li Siying1, Zhu Wenhan1, Zhang Chunxiao3, Yan Jing1, Shi Fengying1, Yang Yue1, Yu Hongwei1,2. Structure and thermal denaturation study of dandelion. CCI, 2024, 47(6): 147-153.