【摘要】 使用1HNMR和UV-Vis光谱法研究了七、八元瓜环对九种天然氨基酸盐酸盐的分子识别作用.结果表明,瓜环对芳香侧基取代的L-酪氨酸、L-色氨酸、L-苯丙氨酸均能进行有效识别,而侧链上不带芳香基团的氨基酸,如L-组氨酸、L-谷氨酸、L-蛋氨酸、L-缬氨酸、L-白氨酸、L-丙氨酸,与这些瓜环的作用相对较弱.对于七元瓜环,主客体间都以1∶1化学计量比形成包结物,并得到它们相互作用的稳定常数;八元瓜环与L-酪氨酸及L-色氨酸也以1∶1形成包结物,而与L-苯丙氨酸以1∶2形成包结物.L-酪氨酸、L-色氨酸和L-苯丙氨酸荧光性质研究表明,七、八元瓜环既可成为这些氨基酸荧光性质的增敏试剂,也可成为它们荧光淬灭试剂,这与氨基酸的结构有关.更多还原

【Abstract】 Molecular recognition properties of cucurbit(n)urils (n=7, 8) [Q(7), Q(8)] toward aminoacid hy-drochlorides were studied by 1H NMR and UV-Vis methods. The experimental results reveals that such hosts can exhibit a special recognition property toward an aromatic moiety of the aromatic aminoacids such as L-Tyr, L-Try and L-Phe, and a weak binding toward other aminoacids without the aromatic moiety, such as L-Ala. Q(7) with these guests always formed a host-guest complex with a 1∶1 ratio, and based on this model, the sta-bility constants of the host-guest complexes were obtained. Q(8) with L-Tyr or L-Try formed a host-guest complex with a 1∶1 ratio. However, Q(8) with a 1∶2 ratio with L-Phe formed a host-guest complex. Studies on fluorescence properties of the aminoacids show that Q(7) or Q(8) could be an agent of fluorescence en-hancement or fluorescence quenching, which was related to the structure of a certain aminoacid.更多还原