β—环糊精对D／L—酪氨酸对映体的手性识别及超分子包合物的合成

利用圆二色谱研究了β－环糊精（β－ＣＤ）对Ｄ／Ｌ酪氨酸的手性识别行为，制备出了β－ＣＤ与Ｌ－酪氨酸（Ｌ－Ｔｙｒ）的固体超分子化合物，并用元素分析、薄层分析、Ｘ射线粉末衍射及热分析对包合物进行了表征，用荧光光谱法测定了包合物的形成常数．实验结果表明，β－ＣＤ具有选择包结Ｌ－酪氨酸的特性；主客体形成１１的包合物，其组成为Ｌ－Ｔｙｒ／β－ＣＤ·１２Ｈ２Ｏ；稳定常数为５．１３×１０３Ｌ／ｍｏｌ；包合物的热稳定性比主客体皆有改善

Chiral Recognition of D/LTyrosine by Cyclodextrin and Synthesis of Supramolecular Inclusion Compound

The chiral recognition action of cyclodextrin(CD) to D/Ltyrosine(D/Ltyr) have been studied by circular dichroism measurement. The solid supramolecular inclusion compound of CD with Ltyr has been prepared and characterized by elemental analysis, thermal analysis, thinlayer chromatography and Xray diffraction analysis. The inclusion equilibrium constants were obtained approximately by fluorescence spectrophotometry. The results indicated that CD showed a higher affinity for Ltyr than for Dtyr and it formed a 11 hostguest compound with Ltyr of constitution Ltyr/CD12H2O. The formation constant is calculated to be 513103 mol-1L. The inclusion compound had a more or less greater thermal stability than tyrosine and CD.