欢迎您！东篱公司
退出
-
申报数据库
-
立项数据库
-
成果数据库
-
项目获奖数据库
中文摘要：
目的研究α-山竹黄酮与口胡：糊精的包合作用。方法制备了α-山竹黄酮与β-环糊精的包舍物，用紫外分光光度法测定了包合物的溶解度和表观稳定常数。利用紫外和红外吸收光谱、差示扫描量热分析等测试方法对α-山竹黄酮与β-环糊精的包合物进行了表征。通过热力学实验获得了包合反应的热力学函数△G，AH和△S。结果α-山竹黄酮与 β-环糊精能形成稳定的包合物，包合比为1：2，表观包合稳定常数为7．6×10^4L^2／mol^2。结论加入 β-环糊精后，α-山竹黄酮的溶解度和热稳定性都得到明显提高。包合反应主要由焓变控制，驱动力为范德华力。
英文摘要：
Aim To study the inclusion complexation of α-mangostin （ α-MAG） with β-cyclodextrin （ β-CD）. Methods The inclusion complex of β-CD with α-MAG was prepared. The solubility and the apparent formation constant for the inclusion complex were determined by UV spectrophotometry. The inclusion complex was characterized by UV absorption spectroscopy, infrared absorption spectroscopy and differential scanning calorimetry analysis. The thermodynamic parameters for the inclusion reaction, such as AG, AH and AS were derived from the inclusion constants at different temperatures. Results α-MAG can react with β-CD to form a 1 ： 2 host-guest complex with apparent formation constant of 7. 6 × 10^4L^2/mol^2. Conclusion The solubility and thermal stability of α-MAG were remarkably improved due to the inclusion function of β-CD. The whole inclusion process is controlled by enthalpy and van der waals force is the main driving force.
同期刊论文项目
同项目期刊论文
期刊信息
位置：