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红外光谱法研究葡萄糖-水混合物的浓度和温度函数。

Investigation of Glucose-Water Mixtures as a Function of Concentration and Temperature by Infrared Spectroscopy.

机构信息

Dipartimento di Scienze Matematiche e Informatiche, Scienze Fisiche e Scienze della Terra, Università di Messina, Viale F.S. D'Alcontres, 31, 98166 Messina, Italy.

Consorzio Interuniversitario Scienze Fisiche Applicate (CISFA), Viale F.S. D'Alcontres, 31, 98166 Messina, Italy.

出版信息

Int J Mol Sci. 2023 Jan 29;24(3):2564. doi: 10.3390/ijms24032564.

DOI:10.3390/ijms24032564
PMID:36768887
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9917217/
Abstract

The main aim of the present paper is to characterize the hydration properties of glucose and the hydrogen bond network in glucose-water mixtures. For these purposes, temperature scans on ten concentration values of glucose-water mixtures were performed by means of Fourier Transform InfraRed (FTIR) spectroscopy. More specifically, in order to get this information an analysis of the intramolecular OH stretching mode, investigating the 3000-3700 cm spectral range, was performed by means of an innovative approach based on the evaluation of the Spectral Distance (SD). The adopted procedure allows evaluating the glucose hydration number as well as characterizing the temperature behavior of the hydrogen bond network in the glucose-water mixtures. The obtained results for the hydration number are in excellent agreement with literature data and suggest the existence of a particular concentration value for which the hydrogen bond network shows a maximum strength.

摘要

本文的主要目的是描述葡萄糖的水合性质和葡萄糖-水混合物中的氢键网络。为此，通过傅里叶变换红外（FTIR）光谱法对十种浓度的葡萄糖-水混合物进行了温度扫描。更具体地说，为了获取这些信息，通过基于光谱距离（SD）评估的创新方法对 3000-3700 cm 光谱范围内的分子内 OH 伸缩模式进行了分析。所采用的程序可以评估葡萄糖的水合数，并描述葡萄糖-水混合物中氢键网络的温度行为。水合数的实验结果与文献数据非常吻合，表明在特定浓度下，氢键网络表现出最大强度。

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Temperature-Induced Change of Water Structure in Aqueous Solutions of Some Kosmotropic and Chaotropic Salts.温度诱导下某些高亲和性盐和低亲和性盐在水溶液中水分子结构的变化。
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