紫外分光光度法研究β-环糊精与甲基橙的包结行为  

Study on The Complexation Reaction between Methyl Orange and β-Cyclodextrin by Ultraviolet Spectrometry

作　　者：张清峰[1] 姜子涛[2] 占豪[1] 李荣[1] 

机构地区：[1]天津商学院食品科学与工程系,天津市300134 [2]天津商学院研究生部,天津市300134

出　　处：《光谱实验室》2005年第5期1074-1078,共5页Chinese Journal of Spectroscopy Laboratory

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：利用甲基橙(MO)的吸光度随β-环糊精(β-CD)浓度的增加呈规律性的减弱,而最大吸收波长不变的性质,考察了温度、甲醇浓度、离子强度对其包结平衡常数的影响,计算得到热力学常数并讨论了包结过程的驱动力及可能的包结物结构。结果显示,包结平衡常数随温度、甲醇浓度的升高而减小,随离子强度的升高而增大。热力学常数表明整个包结过程是焓、熵联合驱动的过程,其中疏水作用是主要驱动力。The effects of temperature, concentration of methanol and ionic strength on the equilibrium constants were studied based on the fact that the absorption peak position of methyl orange kept unchanged but the absorbance decreased disciplinarily with the increasing of β-cyclodextrin concentration, from which the thermodynamic parameters were calculated,and the driving forces and possible geometry of the inclusion complex were discussed. The equilibrium constants decrease with the increasing temperature and concentration of methanol,and increase with ionic strength,which implies that the complexation is enthalpic and entropic favourable and driven mainly interaction.

关 键 词：甲基橙 Β-环糊精 平衡常数 驱动力 

分 类 号：O657.32[理学—分析化学]