烯丙基异硫氰酸酯与胺反应的动力学及吸收光谱  

The UV- spectra and kinetics properties of allyl isothiocyanates reacted with amines

作　　者：姜子涛[1] 张清峰[1] 李荣[1] 

机构地区：[1]天津商学院食品科学与工程系,天津300134

出　　处：《中国调味品》2005年第9期20-24,共5页China Condiment

基　　金：天津市自然科学基金(043604511);天津市高校科技发展基金(20030905)资助课题

摘　　要：烯丙基异硫氰酸酯(AITC)是辣根中最重要的生物活性成分,具有很高的抗肿瘤和抗癌活性,研究了AITC与哌啶、吗啉、二乙胺等胺类化合物的反应动力学和光谱性质。AITC与胺反应转化为硫脲后,最大吸收峰强度有了极大的提高,摩尔吸光系数增加了十余倍;利用我们的发现,我们以光度法研究了该反应的动力学,证明该反应为二级反应,并求得了反应速率常数和反应活化能等参数;同时,讨论了反应机理。Allyl isothiocyanate （AITC） is the most important component with biological activity in horseradish. It shows functions of ant-cancer and ant-tumor. In this study, the UV-spectra of AITC and its thioureas, and kinetic properties of piperidine, morpholine and diethyl amine reacted with AITC were investigated. We found that the Emax of thiourea had increased more ten times than that of AITC when isothiocyanates were converted into the thioureas. The studies of kinetics showed that the reaction is second-order by spectrometric method. The rate constants and activation energy were determined and the mechanism of the reactions was discussed.

关 键 词：烯丙基异硫氰酸酯 硫脲 吸收光谱 动力学 

分 类 号：TS201.2[轻工技术与工程—食品科学]