温度和pH值对姜黄素与羟丙基-β-环糊精超分子作用的影响  

The Influence of Temperature and pH on Supramolecular Interaction of Curcumin and Hydroxypropyl-β-cyclodextrin

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作  者:李洁欣 旷春桃[1] 张林会 李湘洲[1] Li Jiexin;Kuang Chuntao;Zhang Linhui;Li Xiangzhou(School of Materials Science and Engineering,Institute of Natural Product Processing and Utilization,Central South University of Forestry&Technology,Changsha,Hunan 410004,China)

机构地区:[1]中南林业科技大学材料科学与工程学院,天然产物加工利用研究所,湖南长沙410004

出  处:《化学世界》2021年第11期672-676,共5页Chemical World

基  金:湖南省教育厅资助科研(No.15A196);国家林业公益性行业科研专项(No.20120460103)资助项目。

摘  要:采用紫外分光光度法研究姜黄素与羟丙基-β-环糊精(HP-β-CD)的超分子作用,探讨了温度和pH对包合过程形成常数的影响。研究表明,包合物中客体分子姜黄素与HP-β-CD形成的化学计量比为1∶1;随着温度增加,姜黄素-HP-β-CD包合物的形成常数减少,在20和40℃时包合物的形成常数分别为3 885.3和1 147.4 L/mol。30℃时,随着pH增大,形成常数先增大然后减小,pH值为5.0时,姜黄素-HP-β-CD包合物最稳定,形成常数为2 835.3 L/mol。热力学参数表明,姜黄素与HP-β-CD的超分子作用是一个焓驱动的自发放热过程。UV/Vis was used to study the supramolecular interaction of curcumin and hydroxypropyl-β-cyclodextrin(HP-β-CD), and the influence of temperature and pH on the formation constant of inclusion process was investigated. The results showed that the stoichiometric ratio of curcumin to HP-β-CD in complex is 1∶1. The formation constant of curcumin-HP-β-CD inclusion complex decreased with the increase of temperature, and were 3 885.3 and 1 147.4 L/mol at 20 ℃ and 40 ℃, respectively. The formation constant firstly increased and then decreased with the increase of pH at 30 ℃. The inclusion complex of curcumin-HP-β-CD was the most stable at pH value of 5.0, and the formation constant was 2 835.3 L/mol. The thermodynamic parameters indicated that the supramolecular interaction between curcumin and HP-β-CD is an exothermic spontaneous process, and driven by enthalpy.

关 键 词:姜黄素 超分子作用 温度 PH 形成常数 

分 类 号:S713[农业科学—林学]

 

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