Table 1.

Peak assignments on the FT-MIR and NIR spectra of wild P. yunnanensis.

Spectral Type	Wavenumber (cm−1)	Base Group and Vibration Mode	Contribution
NIR	8347	C–H, N–H and O–H stretching vibration mode	CH2, saccharides, and glycosides
	7256	C–H stretching and deformation vibration mode	CH2
	6950	C–H, N–H and O–H stretching vibration mode	CH2, saccharides, and glycosides
	6324	C–H, N–H and O–H stretching vibration mode	CH2, saccharides, and glycosides
	5686	C–H, N–H and O–H stretching vibration mode	CH2, saccharides, and glycosides
	5169	C–H, N–H and O–H and hydrogen bond stretching vibration mode	CH2, saccharides, glycosides, and water molecule
FT-MIR	3382	O–H asymmetric and hydrogen bond stretching vibration mode	Saccharides, glycosides, and water molecule
	3334	O–H asymmetric and hydrogen bond stretching vibration mode	Saccharides, glycosides, and water molecule
	2930	C–H asymmetric stretching vibration mode	CH2 and CH3
	1743	C═O stretching vibration mode	Free carboxyl groups of pectins or/and fatty acids
	1653	asymmetric stretching vibrations of carboxyl groups participating in the hydrogen bonds and hydrogen bond scissoring vibration mode	Flavonoids, saccharides, steroid saponin, and water molecules
	1610	COO symmetric normal vibrations mode	The carboxyl group present in pectin
	1456	CH3 asymmetric deformation and CH2 scissoring vibration	CH2 and CH3
	1414	C–H symmetric bending vibration mode and OH–O in-plane bending mode	CH2
	1370	C–H symmetric deformation vibration mode	CH3
	1242	C–O stretching vibration mode	Saccharides and oils
	1150	C–C and C–O stretching and C–OH bending vibration mode	Saccharides and glycosides
	1078	C–C and C–O stretching and C–OH bending vibration mode	Saccharides and glycosides
	1020	C–C and C–O stretching and C–OH bending vibration mode	Saccharides and glycosides
	922	Sugar skeleton vibration mode	Saccharides