Fourier transform infrared (FTIR) study of pidan white and yolk treated with different cations were investigated in comparison to the fresh duck egg. FTIR study of PbO2 and ZnCl2 treated pidan white and yolk at a level of 2 g kg−1 had different spectra to those of fresh egg. The amide B with wavenumbers of 3083 and 3084 cm−1 was observed for fresh and PbO2 treated pidan white at a level of 2 g kg−1. Higher wavenumber of 3084 cm−1 was noticeable for PbO2 treated pidan white at a level of 2 g kg−1. Scanning electron microscopic study showed that the more ordered network was found in PbO2 treated pidan white at a level of 2 g kg−1, compared with ZnCl2 treated counterpart. Thus cations in the pickling solution affected the FTIR characterestics of pidan white and yolk.
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机译：与新鲜鸭蛋相比较，对用不同阳离子处理的品丹白蛋白和蛋黄进行了傅里叶变换红外（FTIR）研究。用PbO2和ZnCl2处理的吡喃白色和蛋黄2 g kg-1的FTIR研究具有与新鲜鸡蛋不同的光谱。对于新鲜的和经PbO2处理的皮丹白色，在2 g kg-1的水平上观察到波数为3083和3084 cm-1的酰胺B。对于PbO2处理的皮丹白葡萄酒，在2 g kg-1的水平下，可观察到更高的波数3084 cm-1。扫描电子显微镜研究表明，与ZnCl2处理的同行相比，在PbO2处理的吡喃白色中发现的更有序网络的含量为2 g kg-1。因此，酸洗溶液中的阳离子影响了皮丹白和蛋黄的FTIR特性。
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