通过二维相关红外光谱法探究海藻酸钠中的氢键结构。
Exploring the hydrogen-bond structures in sodium alginate through two-dimensional correlation infrared spectroscopy.
机构信息
Key Laboratory of Science and Technology of Eco-Textiles, Ministry of Education, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai 201620, China; The State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, and Laboratory of Advanced Materials, Fudan University, Shanghai 200433, China.
Key Laboratory of Science and Technology of Eco-Textiles, Ministry of Education, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai 201620, China; The State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, and Laboratory of Advanced Materials, Fudan University, Shanghai 200433, China.
出版信息
Carbohydr Polym. 2019 Feb 1;205:420-426. doi: 10.1016/j.carbpol.2018.10.091. Epub 2018 Oct 29.
In this paper, the heat-induced hydrogen bonding evolution in the sodium alginate (SA) film is explored mainly by FTIR spectroscopy in combination with perturbation correlation moving window (PCMW) technique and 2D correlation spectroscopy (2Dcos). Due to the strong hydrophilicity, hydrogen bonds formed between water molecules and polar groups (including OH and COO) along SA chains hold an predominant role at room temperature, which is believed to disrupt the inter/intra-molecular hydrogen bonding in SA chains. During heating from 30 to 60 °C, most water molecules evaporate abruptly, resulting in the formation of inter/intra-molecular hydrogen bonding within SA chains, such as O3H3O5 and O2H2O = C-O. Upon further heating form 60 to 170 °C, both inter/intra-molecular hydrogen bonding in SA chains and hydrogen bonds of SA with water molecules are gradually broken, leading to the appearance of relatively free COH and COO groups.
本文主要通过傅里叶变换红外光谱结合微扰相关移动窗口（PCMW）技术和 2D 相关光谱（2Dcos）研究了海藻酸钠（SA）膜中热诱导氢键的演变。由于强亲水性，水分子与沿 SA 链的极性基团（包括 OH 和 COO）之间形成的氢键在室温下占据主导地位，这被认为会破坏 SA 链中的分子内/分子间氢键。在从 30 到 60°C 的加热过程中，大多数水分子突然蒸发，导致 SA 链内形成分子内/分子间氢键，如 O3H3O5 和 O2H2O = C-O。当进一步从 60 加热到 170°C 时，SA 链中的分子内/分子间氢键以及 SA 与水分子的氢键逐渐断裂，导致相对自由的 COH 和 COO 基团的出现。
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