期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2020
卷号：5
期号：11
页码：32-42
DOI：10.15587/1729-4061.2020.213365
语种：English
出版社：PC Technology Center
摘要：This paper has substantiated the possibility of using an IR spectroscopy method to study patterns in the chemical composition of wild and cultivated raw materials with the addition of algae as iodine-containing supplements.It has been found that the IR spectra of sauces based on the mashed blueberry and sea buckthorn or cranberry with or without algae demonstrate a set of absorption bands attributed to the respective types of oscillations. The valence fluctuations in the hydroxyl groups in the molecules of organic acids, carbohydrates, flavonoids are observed at 3,365?cm -1 to 3,400?cm -1 ν(ОН). The bands of valence and deformation fluctuations of the ?CH double bond of polyunsaturated fatty acids manifest themselves in the range of 3,005?cm-1 and722?cm-1. The bands of 2,925?cm-1, 2,855?cm-1 belong to the asymmetric and symmetric valence oscillations of the n(С–Н) carbon skeleton in -CH2-. The presence of the carboxylic, amino-, and fatty acids is indicated by the following absorption bands: 1,746?cm-1 ? ν (C=O) valence fluctuations in the protonated carboxyl group ?COOH; 1,545?cm–1 ? νas(C=O; 1,415?cm–1 ? νs(C=O) ? the asymmetric and symmetric valence fluctuations of the СОО-groups; and 1,240?cm–1 ? the valence fluctuations of ν(C?O). The presence of flavonoids is confirmed by the presence of bands at 1,380?cm-1 and 1,050?cm-1 ? the deformation δ(O?H) and symmetrical fluctuations of O?H groups. The fluctuations of pyranose cycles of pectins are manifested in the range of 1,163?cm– 1.It is noted that the composition of berry raw materials and sauces include polyunsaturated fatty acids, anthocyanins, flavonoids, organic acids, and pectin substances.An analysis of the IR spectra of berry sauce samples with the addition of algae has shown that the use of these additives in sauce technologies ensures a significant increase in the content of the physiological and functional ingredients and improves the hydrophobic properties of the raw materials.
关键词：wild and cultivated berries;algae raw materials;iodine-containing additives;berry sauces;IR spectroscopy
