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计算了4种α-取代丙酸酯衍生物在β-环糊精衍生物气相色谱固定相上手性分离过程中的热力学参数,对手性拆分机理进行了探讨。实验结果显示随着温度的升高,样品的容量因子、手性选择因子和分离度都在逐渐降低。热力学参数表明,4种α-取代丙酸酯在固定相上的色谱保留及手性识别都为焓驱动过程,氢键力没有在手性识别中起到决定作用,而样品的母体结构和取代基团的性质则对手性识别有较大的影响。样品在固定相上的手性分离效率的驱动力主要来自于其对映异构体与固定相之间作用力的能量差异。
The thermodynamic parameters of four kinds of α-substituted propionate derivatives in the chiral separation of β-cyclodextrin derivatives were calculated. The mechanism of chiral separation was also discussed. The experimental results show that as the temperature increases, the sample capacity factor, chiral selectivity factor and resolution are gradually reduced. The thermodynamic parameters show that the chromatographic retention and chiral recognition of the four kinds of α-substituted propionates on the stationary phase are both enthalpy driving processes, and the hydrogen bonding force does not play a decisive role in the chiral recognition. However, the parent structure and substitution of the samples The nature of the group has a greater impact on chiral recognition. The driving force for the chiral separation efficiency of the sample on the stationary phase mainly comes from the energy difference of the force between its enantiomer and the stationary phase.