氨基酸在水溶液中扩散系数的测量

Measurement for Diffusion Coefficients of Amino Acids in Aqueous Solutions

氨基酸的分离及加工过程经常会涉及到扩散问题,但相关的实验数据还远远不能满足需要,因此实验测定氨基酸的扩散系数具有十分重要的意义．利用实时激光全息干涉法对氨基酸在水溶液中的扩散进行了研究,在对实验装置可靠性验证的基础上,测定了L-异亮氨酸、L-丝氨酸、L-苏氨酸和L-精氨酸在298．15 K水溶液中的液相扩散系数,并分析了分子结构和溶液浓度对氨基酸扩散系数的影响．研究结果为优化氨基酸的分离及加工处理过程提供了一些实验依据．

Diffusion is one of the most important processes that take place during separation and processing of amino acid, the experimental data of liquid diffusion coefficient of amino acid is still quite scarce. Therefore, the experimental investigation is of practical and theoretical significance. In this paper, diffusion of amino acids in aqueous solution was studied by real-time holographic interferometer. On basis of the experimental verification of the accuracy and reliability of the instrument, the diffusion coefficients of L-isoleucine, L-serine, L-threonine and L-arginine in aqueous solution at 298.15 K were measured respectively. The affecting factors of molecular structure and solution concentration on diffusion coefficient of amino acid were analyzed and discussed. The results obtained in this work can provide some valuable experimental data for optimizing separation and processing of amino acid.