水溶液中6种氨基酸与甘露醇的焓相互作用  

The Enthalpic Interactions between Six Kinds of Amino Acid and Mannitol in Aqueous Solutions at 298.15 K

作　　者：刘海波[1] 孙海涛[1] 张洪林[1] 刘华姬[2] 

机构地区：[1]曲阜师范大学化学科学学院,山东省曲阜市273165 [2]浙江大学化学系,浙江省杭州市310027

出　　处：《曲阜师范大学学报（自然科学版）》2005年第2期85-87,共3页Journal of Qufu Normal University(Natural Science)

基　　金：国家自然科学基金 (No .2 0 2 73 0 61)资助项目

摘　　要：利用2 2 77热活性检测仪的流动混合系统测定了2 98.15K时甘氨酸、L_丙氨酸、L_丝氨酸、L_缬氨酸、L_脯氨酸和L_苏氨酸分别与甘露醇在水溶液中混合过程的焓变,根据McMillan_Mayer理论得到各级焓作用系数,并与6种氨基酸在纯水溶液中的焓对作用系数h2 进行了比较.结果表明,甘露醇对缬氨酸和丝氨酸的焓对作用系数值改变较大,而对侧基极性或非极性都不明显的氨基酸改变值较小.The enthalpies of mixing of aqueous mannitol solutions and six kinds of aqueous amino acid solutions(glycine,L_alanine,L_serine,L_valine,L_proline and L_threonine) have been determined at 298.15 K by 2277 flow microcalorimetric system. The data have been analyzed in terms of the McMillan_Mayer theory to obtain the enthalpic pair interaction coefficients (h_(xy)) and compared with the enthalpic pair interaction coefficients (h_2) of amino acids in water. The results show that the mannitol makes its different contributions to enthalpic pair interactions and influences the values of valine and serine a lot. The results are discussed in terms of solute_solute and solute_solvent interactions theory.

关 键 词：氨基酸 甘露醇 焓对作用系数 

分 类 号：O642.3[理学—物理化学]