Mechanistic Study of L-Rhamnose Monohydrate Dehydration Using Terahertz Spectroscopy and Density Functional Theory

L-rhamnose has recently gained attention for its potential to enhance vaccine antigenicity. To optimize its use as a vaccine adjuvant, it is important to understand the dehydration behavior of L-rhamnose monohydrate, which plays a critical role in modifying its physicochemical properties. This study investigated the spectroscopic characteristics of L-rhamnose and its monohydrate using terahertz time-domain spectroscopy (THz-TDS), Raman spectroscopy, and powder X-ray diffraction (PXRD). The results indicate that THz-TDS can more effectively distinguish the spectral features of these two compounds and can be used to reflect the structural changes in L-rhamnose monohydrate before and after dehydration. THz spectral data show that dehydration of L-rhamnose occurs at 100 °C, and continuous heating at 100 °C can complete the dehydration process within 6 min. Density functional theory (DFT) calculations revealed that water molecule vibrations significantly affect the THz absorption peaks. These findings indicate that removing water during dehydration causes substantial changes in molecular structure and dynamics. Overall, this study highlights the value of combining THz-TDS with DFT calculations to investigate the structures of carbohydrates and their hydrates, providing an accurate method for understanding the dehydration process and molecular interactions in hydrated systems. This approach holds significant importance for the development of effective vaccine adjuvants.