离子液体对淀粉酶催化反应的影响  

The Effects of Ionic Liquids on the Catalytic Reaction of Amylase

作　　者：于游[1] 聂毅[1] 

机构地区：[1]曲阜师范大学化学与化工学院,曲阜273165

出　　处：《应用化学》2011年第5期602-604,共3页Chinese Journal of Applied Chemistry

基　　金：山东省自然科学基金(ZR2009BM035);山东省博士基金(2008BS02021)资助项目

摘　　要：用分光光度法研究了二烷基咪唑氯类和二烷基咪唑磷酸酯类离子液体对淀粉酶催化反应的影响,通过吸光度的变化来测定淀粉水解的程度。结果表明,这两类离子液体对淀粉酶催化反应均有明显的抑制作用,其中1-己基-3-甲基咪唑氯[HMIM]Cl的抑制作用最大。而且,对于相同的阴离子,随着阳离子咪唑环烷基取代基链长的增加,抑制作用也增加。The effects of N,N-dialkylimidazolium-based ionic liquids on the catalytic reaction of amylase were studied in this paper via the spectroscopy method.The results indicate that the ionic liquids show inhibitory activities on the catalytic reaction of amylase.1-Butyl-3-methylimidazolium chloride（Cl） showed the highest inhibitory activity among all investigated ionic liquids in this study.Furthermore,the inhibition effect of ionic liquids having the same anion increases with the alkyl group length of the imidazolium ring.

关 键 词：离子液体 淀粉酶催化 分光光度法 抑制 

分 类 号：O643[理学—物理化学]