水溶液中6种氨基酸与甘露醇的焓相互作用

利用2277热活性检测仪的流动混合系统测定了298．15K时甘氨酸、L-丙氨酸、L-丝氨酸、L-缬氨酸、L-脯氨酸和L-苏氨酸分别与甘露醇在水溶液中混合过程的焓变，根据McMillan-Mayer理论得到各级焓作用系数，并与6种氨基酸在纯水溶液中的焓对作用系数h2进行了比较．结果表明，甘露醇对缬氨酸和丝氨酸的焓对作用系数值改变较大，而对侧基极性或非极性都不明显的氨基酸改变值较小．用溶质—溶质相互作用和溶质—溶剂相互作用理论对结果进行了解释．

The Enthalpic Interactions between Six Kinds of Amino Acid and Mannitol in Aqueous Solutions at 298.15 K

The enthalpies of mixing of aqueous mannitol solutions and six kinds of aqueous amino acid solutions(glycine,L_alanine,L_serine,L_valine,L_proline and L_threonine) have been determined at 298.15 K by 2277 flow microcalorimetric system. The data have been analyzed in terms of the McMillan_Mayer theory to obtain the enthalpic pair interaction coefficients (h_(xy)) and compared with the enthalpic pair interaction coefficients (h_2) of amino acids in water. The results show that the mannitol makes its different contributions to enthalpic pair interactions and influences the values of valine and serine a lot. The results are discussed in terms of solute_solute and solute_solvent interactions theory.