高等学校化学学报2026，Vol.47Issue(4)：177-184,8.DOI:10.7503/cjcu20250400
糖与非芳香氨基酸的协同增强发光
Synergistic Luminescence Enhancement Between Sugars and Nonaromatic Amino Acids
摘要
Abstract
Inspired by the markedly stronger luminescence of sweet milk powder relative to regular pure milk powder,the synergistic luminescence enhancement effect and associated changes in photophysical properties were systematically investigated through compositional analysis and model reconstruction.Sugar-nonaromatic amino acid doped systems were subsequently constructed,demonstrating a universal synergistic luminescence enhancement effect between sugars(e.g.,sucrose,glucoside)and nonaromatic amino acids(e.g.,lysine,serine).Experimental results demonstrate that this synergistic effect significantly amplifies luminescence intensity and efficiency(e.g.,the quantum yield of the glycoside-serine doped system increased by over 30-fold),and also prolongs the phosphores-cence lifetime in some cases.Mechanistic analyses combined with theoretical calculations reveal that mixing sugars with nonaromatic amino acids strengthens intermolecular interactions,promotes through-space electron delocaliza-tion,and rigidifies conformations.This cooperation enhances both excitation and radiative transition efficiencies of the emissive species,boosting overall luminescent performance.Collectively,these findings provide valuable mechanistic insight and design guidelines for the development of novel luminescent materials based on simple bio-derived components.关键词
糖/非芳香氨基酸/协同增强发光/室温磷光Key words
Sugar/Nonaromatic amino acid/Synergistic luminescence enhancement/Room temperature phosphorescence分类
化学化工引用本文复制引用
陈翔,张强,阴卓颉,袁望章..糖与非芳香氨基酸的协同增强发光[J].高等学校化学学报,2026,47(4):177-184,8.基金项目
国家自然科学基金(批准号:U22A20250,52473185)资助. Supported by the National Natural Science Foundation of China(Nos.U22A20250,52473185). （批准号:U22A20250,52473185）
