N-错位卟啉的合成及对糖类分子的作用研究  

Synthesis of N-confused Porphyrin and Study of the Molecular Recognition with Sugar

作　　者：穆应红 李万红 易家行 陈雨晴 彭素红 MU Ying-hong;LI Wan-hong;YI Jia-hang;CHEN Yu-qing;PENG Su-hong(College of Chemsitry and Bioengineering,Yichun University,Yichun 336000,China)

机构地区：[1]宜春学院化学与生物工程学院,江西宜春336000

出　　处：《化学试剂》2024年第8期107-112,共6页Chemical Reagents

基　　金：宜春学院2018地方发展研究中心项目(DF2018021);江西省教育厅科学技术项目(GJJ2201723,GJJ2201724);江西省卫生健康委科技计划项目(202212701);绿色化工技术福建省高校重点实验室开放基金项目(WYKF-GCT2022-1)。

摘　　要：分子识别在生物化学领域扮演着重要角色。采用吡咯和4-甲酰基苯甲酸甲酯等为原料两步法合成四(4-羧酸苯基)N-错位卟啉(NCTCPP),通过紫外-可见吸收光谱探究NCTCPP对4种糖类化合物(麦芽糖、葡萄糖、乳糖、蔗糖)的选择性识别作用。实验结果表明,麦芽糖的加入使特征吸收峰的吸光度明显增大,而其他糖与NCTCPP作用后的紫外-可见吸收光谱无明显变化。NCTCPP对麦芽糖分子具有良好的选择性识别作用,且在反应时间为1 min、反应温度为35℃时主客体间作用最佳,识别麦芽糖的浓度范围>1.9×10^(-3) mol/L。NCTCPP与麦芽糖通过氢键形成1∶1的配合物,结合常数为1.41×10^(2) L/mol。Molecular recognition plays an important role in the biochemical field.Tetra(4-carboxyphenyl)N-confused porphyrin(NCTCPP)was synthesized by two-step method using pyrrole and methyl 4-formylbenzoate as raw materials.The selective recognition effect of NCTCPP on four carbohydrate compounds(maltose,glucose,lactose,sucrose)was explored by UV-Vis absorption spectroscopy.The experimental results showed that the addition of maltose significantly increased the absorbance of the characteristic absorption peak,while the UV-visible absorption spectra of other sugars and NCTCPP had no obvious change.NCTCPP has a good selective recognition effect on maltose molecules.The interaction between host and guest was best when the reaction time was 1 min and the reaction temperature was 35℃.The concentration range of maltose was>1.9×10-3 mol/L.The NCTCPP formed 1∶1 stable complex with maltose by hydrogen bond.The complex constant was 1.41×102 L/mol.

关 键 词：N-错位卟啉 糖类化合物 麦芽糖 紫外-可见吸收光谱 选择性识别 

分 类 号：O65[理学—分析化学]