Department of Chemistry, Guru Nanak Dev University, Amritsar 143005, India.
Food Chem. 2017 Dec 15;237:181-190. doi: 10.1016/j.foodchem.2017.05.078. Epub 2017 May 19.
Volumetric properties are important tools to study the solvation behavior of solutes and reveal valuable information about solute-solute/cosolute interactions. Therefore, standard partial molar volumes at infinite dilution have been calculated from density measurements for monosaccharides, their methoxy and deoxy derivatives, disaccharides and sugar alcohols in (0.05, 0.15, 0.25 and 0.35)molkg thiamine HCl and pyridoxine HCl solutions over temperature range (288.15-318.15)K at pressure, p=0.1MPa. The corresponding transfer volumes, expansibilities and apparent massic volumes have been evaluated to examine the solvation behavior and the basic taste quality of studied solutes. UV-Vis absorption study of these solutes has also been carried out in 1.0×10molkg thiamine HCl and pyridoxine HCl solutions. Results have been compared with our previously reported studies carried out in l-ascorbic acid (vitamin C). Stereochemical effects on hydration controlled by dominant conformations of studied solutes have also been discussed.
体积性质是研究溶质溶剂化行为的重要工具，可以揭示关于溶质-溶剂/共溶剂相互作用的有价值的信息。因此，在压力为 p=0.1MPa 下，从密度测量值计算了单糖、其甲氧基和脱氧衍生物、二糖和糖醇在（0.05、0.15、0.25 和 0.35）molkg 硫胺素 HCl 和吡哆醇 HCl 溶液中无限稀释时的标准偏摩尔体积，温度范围为（288.15-318.15）K。还评估了相应的传递体积、膨胀系数和表观质量体积，以研究研究溶质的溶剂化行为和基本味觉质量。这些溶质的紫外-可见吸收研究也在 1.0×10molkg 硫胺素 HCl 和吡哆醇 HCl 溶液中进行。结果与我们之前在 l-抗坏血酸（维生素 C）中进行的研究进行了比较。还讨论了由研究溶质的主导构象控制的水合的立体化学效应。
