糖与非电解质在甲酰胺中相互作用的Gibbs自由能参数

Interaction Parameters of the Excess Gibbs Free Energy Between Saccharides and Non-electrolytes in Formamide

用气液色谱法测定了 2 98.15K时 10个非电解质溶质在不同浓度甲酰胺 糖 (葡萄糖 ,果糖 ,蔗糖 )溶液中的保留参数 .依据McMillan Mayer理论 ,求得非电解质溶质与糖间的Gibbs自由能相互作用参数 gij和gijj.采用Okamoto Wood的基团加合法 ,求得各基团的Gibbs自由能相互作用参数Gx ,y,讨论了非电解质溶质与糖间的相互作用以及溶剂性质的影响 .

The retention values of ten non-electroltyes in stationary solution of formamide-glucose, formamide-fructose and formamide-sucrose at 298.15 K were measured by a gas-liquid chromatographic method(GLC). Depending on the McMillan-Mayer theory, the values of pair and triplet interaction parameters g_ij andg_ijj of saccharides with non-electroltyes have been evaluted. The group interaction Gibbs free energy parametersG_x,y were evaluted by the Okamoto-Wood group additivity method. The information about the solute-solute interaction and the effect of solvent were discussed.