| 水溶液中6种氨基酸与甘露醇的焓相互作用 |
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| 引用本文： | 刘海波,孙海涛,张洪林,刘华姬.水溶液中6种氨基酸与甘露醇的焓相互作用[J].曲阜师范大学学报,2005,31(2):85-87. |
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| 作者姓名： | 刘海波 孙海涛 张洪林 刘华姬 |
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| 作者单位： | 曲阜师范大学化学科学学院,273165,山东省曲阜市;浙江大学化学系,310027,浙江省杭州市 |
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| 基金项目： | 国家自然科学基金 (No .2 0 2 73 0 61)资助项目 |
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| 摘 要： | 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．
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| 关 键 词： | 氨基酸 甘露醇 焓对作用系数 |
| 文章编号： | 1001-5337(2005)02-0085-03 |
The Enthalpic Interactions between Six Kinds of Amino Acid and Mannitol in Aqueous Solutions at 298.15 K |
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| Abstract: | 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. |
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| Keywords: | amino acid mannitol enthalpic pair interaction coefficients |
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