• Spectroscopy and Spectral Analysis
  • Vol. 40, Issue 11, 3416 (2020)
Ying XIANG1、1, An-di FENG1、1, Zheng-zhuo ZHAO1、1, Cong-dan SUN1、1, Hao-peng XU1、1, Li-na SUN1、1, and Feng-ying XIE1、1
Author Affiliations
  • 1[in Chinese]
  • 11. College of Food Science, Northeast Agricultural University, Harbin 150030, China
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    DOI: 10.3964/j.issn.1000-0593(2020)11-3416-04 Cite this Article
    Ying XIANG, An-di FENG, Zheng-zhuo ZHAO, Cong-dan SUN, Hao-peng XU, Li-na SUN, Feng-ying XIE. Infrared Spectrum and Thermodynamic Studies of Catechin-Black Rice Anthocyanin Complex[J]. Spectroscopy and Spectral Analysis, 2020, 40(11): 3416 Copy Citation Text show less

    Abstract

    Catechin-black rice anthocyanin complex was chemically synthesized by black rice anthocyanin using acetaldehyde-mediated. The reaction mechanism of catechin - black rice anthocyanin complex was determined by infrared spectrum and thermodynamic parameters. The results showed that the catechin-black rice anthocyanin complex had a wide and strong absorption peak of —OH stretching vibration region at 3 207.90 and 3 217.90 cm-1, and appeared the benzene ring skeleton vibration absorption peak at C=C stretching vibration region around 1 604.92 and 1 605.65 cm-1. The infrared absorption peaks appeared at 1 278.01, 1 138.34 and 1 018.19 cm-1 in the 1 300~1 000 cm-1 C=O telescopic vibration region. It can be concluded the catechin-black rice anthocyanin complex and black rice anthocyanin had basically same structure framework with the main structure of aromatic ring structure —OH, C=C and C=O substituted groups. Compared with black rice anthocyanin, of catechin-black rice anthocyanin complex had the absorption peak not only at 1 604.92 and 1 493.59 cm-1, but also at 1 454.78, 1 233.98 and 817.56 cm-1. Based on absorption peak assignment, it was found that the absorption peak at 1 454.78 cm-1 belonged to —CH3 antisymmetric deformation or —CH2 deformation vibration band, which proved the existence of “ethyl bridge” in catechin-black rice anthocyanin complex. It was confirmed that there was condensation reaction between catechin and black rice anthocyanin. The appearance of absorption peaks of 817.56 and 1 233.98 cm-1 indicated that the plane valence bonds of some groups bent after the condensation reaction between catechin and black rice anthocyanin, which increased the polarity of C=O bond. In addition, the results of thermodynamic parameters showed that the condensation reaction between catechin and black rice anthocyanin was endothermic and non-spontaneous, and the structure of catechin-the black beige complex was stable.
    Ying XIANG, An-di FENG, Zheng-zhuo ZHAO, Cong-dan SUN, Hao-peng XU, Li-na SUN, Feng-ying XIE. Infrared Spectrum and Thermodynamic Studies of Catechin-Black Rice Anthocyanin Complex[J]. Spectroscopy and Spectral Analysis, 2020, 40(11): 3416
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