【摘要】 利用荧光法研究了四种黄酮类化合物与β-环糊精(β-CD)及其衍生物的包合行为,测定了包合物的包合比和包合形成常数,从热力学的角度详细探讨了影响包合过程的因素.结果表明,β-CD衍生物比母体有更强的包合能力,包合计量比为1∶1,包合过程的热力学函数△G<0,△H<0,△S为负值或较小的正值,由此说明包合的驱动力主要来自于分子内识别的焓变.另外,包合过程存在焓-熵补偿效应,所得体系的补偿温度为276K.更多还原

【Abstract】 The inclusion behavior of flavonoids (rutin, qucertin, morine and hydroxyethyl-rutin) withβ-CD and its derivative (HP-β-CD,CM-β-CD ) were studied systematically by using fluorimetry and thermodynamic method. The stoichiometry and the formation constants of inclusion complexes were determined. Affect factors such as CD concentration and temperature were discussed in detail. The results showed that the stoichiometry is 1∶1 and CD derivatives have the stronger binding capacity. According to the thermodynamic parameters(△G°<0,△H°<0,△S°<0 or △S°>0),the inclusion reactions belong to exothermic ones. The thermodynamic of complex formation displays enthalpy---entropy compensation effect, and the enthalpy-entropy compensation temperature of this system is 276K.更多还原