三聚氰胺与核黄素水凝胶形成机理研究

Interaction of Melamine with Riboflavin and Two-component Hydrogel Formation

本文研究了核黄素与三聚氰胺双组分小分子水凝胶的形成,凝胶的持水性质以及不同pH对凝胶性质的影响。利用三维荧光方法光谱详细研究了凝胶形成的机理。结果表明,核黄素能使三聚氰胺荧光猝灭,二者通过形成基态络合物产生静态猝灭,而三聚氰胺则能使核黄素产生荧光增强的作用。核黄素与三聚氰胺之间的多重氢键作用是凝胶形成的根本原因。改变溶液的酸碱度,由于三聚氰胺与核黄素分子结构的改变破坏了核黄素和三聚氰胺之间的氢键作用,所以凝胶的形成只能发生在特定的pH范围内。

The two-component hydrogel formation of riboflavin and melamine was characterized by fluorescence technique in detail, the water holding capacity and effect of pH on hydrogel properties were also investigated. The results indicated that riboflavin had ability to effectively quench the intrinstic fluorescence of melamine, through static quenching caused by formation of ground-state complex. In addition, riboflavin produced fluorescence enhancement phenomenon. Multiple hydrogen bonds existed between riboflavin and melamine were the fundamental reason of hydrogel formation. The hydrogen bond interaction between riboflavin and melamine was destroyed by melamine and riboflavin molecular structures changes in different pH of solution, so the formation of hydrogel could only occur within specific pH range.