物理化学学报 >> 1997, Vol. 13 >> Issue (02): 134-139.doi: 10.3866/PKU.WHXB19970207

研究论文 上一篇    下一篇

盐对C8-卵磷脂胶团溶液相分离的作用

黄耀熊   

  1. 中山医科大学物理教研室,广州 510089
  • 收稿日期:1996-07-05 修回日期:1996-10-21 发布日期:1997-02-15
  • 通讯作者: 黄耀熊

Effect of Salt on the Phase Separation of C8-Lecithin Micellar Solutions

Huang Yao-Xiong   

  1. Department of Physics,Sun Yat-Sen University of Medical Sciences,Guangzhou 510089
  • Received:1996-07-05 Revised:1996-10-21 Published:1997-02-15
  • Contact: Huang Yao-Xiong

摘要:

借助描述胶团溶液相变过程的唯象理论,结合有关电解质作用的理论模型,分析了盐对C8-卵磷脂胶团溶液相分离的作用,导出了加盐后C8-卵磷脂胶团溶液的吉布斯自由能,并据此推导出该溶液相变临界温度随盐类型和离子强度变化的规律,以及溶液中盐离子与卵磷脂分子相互作用的机制.

关键词: C8-卵磷脂, 盐, 液-液相分离, 吉布斯自由能

Abstract:

 According to the phenomenon theory of micellar solution, the Gibb's free energy of salt added C8-lecithin micellar solutions is deduced using Debye-Huckel's and Kirkwood's theories of electrolytes. The mechanism of ion-amphiphilic molecule interaction, and the variation of the critical temperature of phase separation in the solutions vs ionic strength are also described with the Gibb's free energy model. The model consists of a linear term of ionic strength, contributed from ion-dipole interaction, and a square root term of ionic strength, contributed from ion-ion interaction. A formula which describes the critical temperature of phase separation is also deduced from the Gibb's free energy model. The formula appears as, T’c=Tc- A1I1/2+A2I ,and agrees well with the experimental data of both monovalent and divalent salt added micellar solutions.

Key words: C8-lecithin, Salt, Phase separation, Gibbs free energy