热分析-傅里叶红外光谱-气相色谱-质谱联用技术分析果胶的热分解产物

摘要

A combination-system of simultaneous thermal analysis (STA) , Fourier-transform infrared (FT-IR) spectroscopy and GC-MS was established for simultaneously determination of pyrolysised products of the pectin samples under nitrogen or nitrogen-oxygen atmosphere. According to the pyrolysis behavior of pectin, 26 substances were detected at three temperatures (243 ℃, 270 ℃ and 335℃ ) on line with the system.%将热分析-傅里叶红外光谱-气相色谱-质谱组成同步联用检测系统,对果胶在N2气和N2/O2氛围中,243、270和335℃3个温度点的热解产物经傅里叶红外光谱和GC-MS进行同步分析,在2种氛围下共检测鉴别了26种热分解产物.