糖与非电解质在甲酰胺中相互作用的Gibbs自由能参数

摘要

The retention values of ten non-electroltyes in stationary solution of formamide-glucose, formamide-fructose and formamide-sucrose at 298.15 K were measured by a gas-liquid chromatographic method(GLC). Depending on the McMillan-Mayer theory, the values of pair and triplet interaction parameters gij and gijj of saccharides with non-electroltyes have been evaluted. The group interaction Gibbs free energy parameters Gx,y were evaluted by the Okamoto-Wood group additivity method. The information about the solute-solute interaction and the effect of solvent were discussed.%用气液色谱法测定了298.15 K时10个非电解质溶质在不同浓度甲酰胺-糖(葡萄糖，果糖，蔗糖)溶液中的保留参数．依据McMillan-Mayer理论，求得非电解质溶质与糖间的Gibbs自由能相互作用参数gij和gijj．采用Okamoto-Wood的基团加合法，求得各基团的Gibbs自由能相互作用参数Gx,y，讨论了非电解质溶质与糖间的相互作用以及溶剂性质的影响．