环糊精及其衍生物包结赤藓红的荧光光谱研究  

Fluorophotometric study on inclusion reaction of β-cyclodextrin and its derivatives with erythrosine

作　　者：董峰光[1] 姜子涛[1] 李荣[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品科技》2009年第6期67-70,74,共5页Food Science and Technology

摘　　要：利用荧光光谱法研究了合成食用色素赤藓红与β-环糊精(β-CD)及其衍生物甲基β-CD(DM-β-CD)、羟乙基β-CD(HE-β-CD)和羟丙基β-CD(HP-β-CD)包结物的性质,确定了最佳的反应条件,包结能力依次为:HP-β-CD>HE-β-CD>DM-β-CD>β-CD。测定了不同反应温度(25、35、45℃)下HP-β-CD与赤藓红包结的热力学常数。结果表明:反应达到平衡的时间为30min,β-环糊精及其衍生物与赤藓红以1∶1络合,低温有利于包结反应进行。包结反应的热力学参数ΔG、ΔH和ΔS均为负值。由此说明包结反应是自发进行的放热过程,源于β-CD空腔内高能水分子的释放。主客体分子的范德华力及疏水相互作用对此也有一定作用。The inclusion complexes of erythrosine（ES） with cyclodextrins（CDs） including β-CD, dimethyl-β-CD （DM-β-CD）, hydroxyethyl-β-CD（HE-β-CD）, and hydroxypropyl-β-CD（HP-β-CD） were studied using fluorophotometry. The optimal experimental conditions were investigated in detail. The order that the capability associated with ES was HP-β-CD〉HE-β-CD〉DM-β-CD〉β-CD. The thermodynamic parameters were determined by Hildebrand-Benesi equation at 25, 35 and 45 ℃. The result shows that optimal inclusion time is 30 min. The association molar ratio of β-CD to ES is 1：1. Low temperature is favorable for inclusion reaction. The parameters of △G, △H and AS are negative value, It indicates that the complexation reactions release heat and happen spontaneously. Driving force of complexation reaction results from the release of ＂high energy water＂ molecules from the cavities in the complex formation process while Van der Waals force and hydrophobic interaction may also contribute to the complex formation.

关 键 词：Β-环糊精及其衍生物 赤藓红 荧光光谱 热力学常数 

分 类 号：O657.31[理学—分析化学]