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化学学报
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化学学报 ›› 2011, Vol. 69 ›› Issue (15): 1789-1794. 上一篇    下一篇

研究论文

配合物[Cr(III)(4-Me-SA)(en)2]Cl•0.5CH3OH的合成、表征及与β-环糊精的包合作用

段文胜, 刘斌, 孙占国, 杨斌盛*   

  1. (山西大学分子科学研究所 化学生物学与分子工程教育部重点实验室 太原 030006)
  • 投稿日期:2010-11-29 修回日期:2011-04-01 发布日期:2011-04-12
  • 通讯作者: 杨斌盛 E-mail:yangbs@sxu.edu.cn

Synthesis, Characterization and Interaction with β-Cyclodextrin of Complex [Cr(4-Me-SA)(en)2]Cl•0.5CH3OH

DUAN Wen-Sheng, LIU Bin, SUN Zhan-Guo, YANG Bin-Sheng   

  1. (Institute of Molecular Science, Key Laboratory of Chemical Biology of Molecular Engineering of Education Ministry, Shanxi University, Taiyuan 030006)
  • Received:2010-11-29 Revised:2011-04-01 Published:2011-04-12
  • Contact: BinSheng YANG E-mail:yangbs@sxu.edu.cn

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合成了一种新型的4-甲基-水杨酸铬(III)配合物[Cr(III)(4-Me-SA)(en)2]Cl•0.5CH3OH (4-Me-SA＝4-甲基-水杨酸, en＝乙二胺), 利用X射线晶体衍射和元素分析对其进行了结构表征. 通过紫外-可见吸收光谱、荧光光谱、电导率等方法, 研究了β-环糊精对两种铬配合物[Cr(III)(4-Me-SA)(en)2]Cl•0.5CH3OH (I)和[Cr(III)(SA)(en)2]Cl (II) (SA＝水杨酸)的包合行为, 求取了不同温度下的包合常数, 推断了包合反应的主要驱动力等. 结果表明: 298 K时β-环糊精与两种铬配合物均发生了自发包合作用, 形成1∶1型超分子包合物, 疏水性基团甲基的存在有利于包合反应的进行. 与EDTA的竞争反应表明包合物的形成使铬配合物的稳定性增加.

关键词: 铬配合物, 4-甲基水杨酸, β-环糊精, 稳定性

A new chromium(III) complex [Cr(III)(4-Me-SA)(en)2]Cl•0.5CH3OH (4-Me-SA＝4-CH3-sali- cylic acid, en＝ethylenediamine) was synthesized and characterized by elemental analysis and X-ray crystallography. The interaction of β-cyclodextrin and chromium(III) complex [Cr(III)(4-Me)(en)2]Cl• 0.5CH3OH (I) or [Cr(III)(SA)(en)2]Cl (II) (SA＝salicylic acid) were studied by UV-Vis spectra, fluorescence spectra and conductivity measurement. The inclusion constants at different temperature were calculated and the main driving force of the inclusion was also discussed. The results indicated that an inclusion of β-cyclodextrin and chromium(III) complex was formed in molar ratio of 1∶1 at 298 K. The presence of hydrophobic group methyl is advantageous to inclusion. The reactions with EDTA indicated that the stability of Cr(III) complex was increased when it was included by β-cyclodextrin.

Key words: chromium complexes, 4-Me-salicylic acid, β-cyclodextrin, stability