紫外光谱研究超高压下β-环糊精与熊果酸的包合作用  

Study on inclusion interaction of β-cyclodextrins and ursolic acid in ultra high pressure by UV spectra

作　　者：纵伟[1] 苗榕宸[1] 袁文亮[1] 赵光远[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品科技》2010年第7期264-266,270,共4页Food Science and Technology

基　　金：国家自然科学基金项目(20876152)

摘　　要：采用紫外光谱法研究了超高压下β-环糊精(β-CD)与熊果酸(UA)包合作用,β-CD与UA形成1:1型的包合物,其25℃时的Ka为38.2L/mol,且随着温度的升高而降低,经计算,热力学参数ΔG、ΔH和ΔS均为负值,说明包合反应是放热反应且能自发进行,焓变是形成包合物的主要驱动力。The inclusion interaction of β-cyclodextrins（β-CD） and ursolic acid（UA） in ultra high pressure was studied by UV spectra.The results show that β-CD formed 1：1 inclusion complexs with UA.The binding constants Ka at 25 ℃ was 38.2 L/mol,and the binding constants decreased as the temperature increased.All Ginns free energe ΔG,enthalpy change ΔH and entropy changes ΔS determined were negative,suggest that the inclusion interaction was exothermic and spontaneously occurred by balance of enthalpy driven and entropy opposed.

关 键 词：Β-环糊精 熊果酸 包合 超高压 紫外光谱 

分 类 号：O657.3[理学—分析化学]