Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, ul. Stefanowskiego 4/10, 90-924 Lodz, Poland.
Spectrochim Acta A Mol Biomol Spectrosc. 2013 Jul;111:42-8. doi: 10.1016/j.saa.2013.03.086. Epub 2013 Mar 29.
In this study, the temperature dependence of the measured phosphorescence lifetimes of aqueous indole, tryptophan and N-acetyl-L-tryptophanamide (NATA) between 6 and 55 °C in the absence and in the presence of iodide, a suitable intersystem crossing enhancer, has been determined. The obtained results suggest the existence of one process for the temperature-dependent, non-radiative deactivation of triplet states of the aqueous indoles in the absence of iodide. This process may be associated with the high sensitivity of indole triplet state lifetime to the subtle changes in the local viscosity of the surrounding aqueous environment or may be attributed to diffusional quenching by solvent molecules and/or by possible impurities present in water. However, the steep decrease in the measured phosphorescence lifetimes of indole and tryptophan with temperature suggests that diffusion-mediated quenching processes are not prevailing. Upon increasing concentration of iodide (up to 0.1 M), the obtained Arrhenius plots for the deactivation rate (1/τph) of the triplet states of the studied indoles were linear, which provided strong support for the hypothesis of the existence of one temperature dependent non-radiative process for the de-excitation of indoles triplet state. Our results showed that this process is attributed to the diffusion-controlled solute-quenching by iodide and, most probably, proceeds via reversibly formed exciplex. At concentration of iodide higher than 0.1M highly curved Arrhenius plots were obtained, which may indicate a change in the rate determining step with a change in temperature. This change most probably is associated with a transition from diffusion-controlled exciplex formation followed by rate-determining exciplex deactivation at high temperature.
在这项研究中,我们测定了在 6 到 55°C 温度范围内、不存在和存在碘化物(一种合适的系间窜越增强剂)时,水溶液中吲哚、色氨酸和 N-乙酰-L-色氨酸酰胺(NATA)的磷光寿命对温度的依赖性。结果表明,在不存在碘化物的情况下,水溶液中吲哚三重态的非辐射去活化存在一个与温度有关的过程。这个过程可能与吲哚三重态寿命对周围水环境局部粘度细微变化的高度敏感性有关,也可能归因于溶剂分子的扩散猝灭和/或水中可能存在的杂质。然而,吲哚和色氨酸的磷光寿命随温度的急剧下降表明,扩散介导的猝灭过程并不占主导地位。随着碘化物浓度的增加(高达 0.1 M),研究中吲哚三重态去活化速率(1/τph)的 Arrhenius 图呈线性,这为吲哚三重态去激发存在一个与温度有关的非辐射过程的假设提供了有力支持。我们的结果表明,这个过程归因于碘化物控制的扩散性溶质猝灭,很可能是通过可逆形成的激基复合物进行的。在碘化物浓度高于 0.1 M 时,得到了高度弯曲的 Arrhenius 图,这可能表明随着温度的变化,决定速率的步骤发生了变化。这种变化很可能与从扩散控制的激基复合物形成到高温下决定速率的激基复合物失活的转变有关。