葡萄糖变温红外光谱研究

Study on Infrared Spectra of Glucose Variable Temperature

采用变温红外光谱技术,开展了葡萄糖的热稳定性研究.在293～393 K温度下,开展了葡萄糖的变温红外光谱(包括:变温一维红外光谱和变温二阶导数红外光谱)研究.实验发现:随着测定温度的升高,葡萄糖主要官能团对应的红外吸收频率、强度及峰型均发生了明显的改变,其中333 K是一个临界变化温度.在293～393 K温度范围内,随着测定温度的升高,葡萄糖加热脱水生成无水葡萄糖,会进一步氧化为葡萄糖酸.研究发现,葡萄糖的热稳定性较差,并进一步研究了其热变机理.拓展了变温红外光谱技术在葡萄糖热稳定方面的研究范围,具有一定的理论研究价值.

The thermal stability of glucose is studied by variable temperature infrared spectroscopy in the 293-393 K （including： variable temperature one-dimensional infrared spectroscopy and variable temperature second derivative infrared spectroscopy）. The experiment finding is with the increase of temperature, the infrared absorption frequency, infrared absorption strength and infrared absorption peak of glucose changes obviously and the critical change temperature is 333 K. The anhydrous glucose is obtained by heating glucose which is further oxidized to gluconic acid. The thermal stability of glucose is poor, and its thermal mechanism is further explained. The paperdemonstrates the key roles of variable temperature infrared spectroscopy in the analysis of thermal stability of glucose.