Influence of modification of the amino acids ionic liquids on their physico-chemical properties: Ionic liquids versus ionic liquids-supported Schiff bases
作者:P. Ossowicz、E. Janus、A. Szady-Chełmieniecka、Z. Rozwadowski
DOI:10.1016/j.molliq.2016.09.111
日期:2016.12
Abstract Amino acid ionic liquids and amino acid ionic liquid-supported Schiff bases, derivatives of salicylaldehyde or benzaldehyde and various amino acids ( l -valine, l -leucine, L-isoleucine, l -threonine, l -histidine, l -methionine and l -tryptophan) have been investigated by means of various spectroscopic techniques (NMR, UV–Vis, IR). Their physico-chemical properties (glass transition temperature
摘要 氨基酸离子液体和氨基酸离子液体负载的席夫碱、水杨醛或苯甲醛的衍生物以及各种氨基酸(L-缬氨酸、L-亮氨酸、L-异亮氨酸、L-苏氨酸、L-组氨酸、L-蛋氨酸和L-蛋氨酸) -色氨酸)已通过各种光谱技术(NMR,UV-Vis,IR)进行了研究。还测定了它们的物理化学性质(玻璃化转变温度 (T g )、5% (T d 5% ) 和 50% (T d 50% ) 重量损失时的分解温度、比旋光度 [α]、混溶性),并比较的。已经显示了席夫碱的形成和分子内氢键的存在对氨基酸四丁基铵盐的光谱参数、热稳定性、玻璃化转变温度的影响。