Hong Tao, Yin Jun-Yi, Nie Shao-Ping, Xie Ming-Yong
State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, People's Republic of China.
Food Chem X. 2021 Nov 20;12:100168. doi: 10.1016/j.fochx.2021.100168. eCollection 2021 Dec 30.
Polysaccharides are important biomacromolecules with numerous beneficial functions and a wide range of industrial applications. Functions and properties of polysaccharides are closely related to their structural features. Infrared (IR) spectroscopy is a well-established technique which has been widely applied in polysaccharide structural analysis. In this paper, the principle of IR and interpretation of polysaccharide IR spectrum are briefly introduced. Classical applications of IR spectroscopy in polysaccharide structural elucidation are reviewed from qualitative and quantitative aspects. Some advanced IR techniques including integrating with mass spectrometry (MS), microscopy and computational chemistry are introduced and their applications are emphasized. These emerging techniques can considerably expand application scope of IR, thus exert a more important effect on carbohydrate characterization. Overall, this review seeks to provide a comprehensive insight to applications of IR spectroscopy in polysaccharide structural analysis and highlights the importance of advanced IR-integrating techniques.
多糖是重要的生物大分子，具有众多有益功能和广泛的工业应用。多糖的功能和性质与其结构特征密切相关。红外（IR）光谱是一种成熟的技术，已广泛应用于多糖结构分析。本文简要介绍了红外光谱的原理及多糖红外光谱的解析。从定性和定量方面综述了红外光谱在多糖结构解析中的经典应用。介绍了一些先进的红外技术，包括与质谱（MS）、显微镜和计算化学相结合，并强调了它们的应用。这些新兴技术可以大大扩展红外光谱的应用范围，从而对碳水化合物表征发挥更重要的作用。总体而言，本综述旨在全面深入地介绍红外光谱在多糖结构分析中的应用，并突出先进的红外集成技术的重要性。
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