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在常温下,以乙醇为溶剂,用肉桂酸、8-羟基喹啉和七水合氯化镧反应合成了镧的三元配合物,并对其进行络合滴定、摩尔电导率、元素分析、红外光谱、紫外光谱、热重-差热分析、氢谱等测试,推测其化学组成为LaL1(L2)2·H2O(其中,HL1为肉桂酸;HL2为8-羟基喹啉)。对其进行大肠杆菌、金黄色葡萄球菌、白色葡萄球菌、枯草芽孢杆菌和藤黄微球菌抑菌性能的测试,结果表明,镧离子、8-羟基喹啉和配合物均有抑菌活性。配合物抑菌效果明显优于其配体。
The ternary complex of lanthanum was synthesized by the reaction of cinnamic acid, 8-hydroxyquinoline and lanthanum chloride heptahydrate with ethanol as solvent at room temperature, and its complexation titration, molar conductivity, elemental analysis, infrared The chemical composition of LaL1 (L2) 2 · H2O (HL1 is cinnamic acid and HL2 is 8-hydroxyquinoline) is speculated to be from the spectra, UV spectra, TG-DTA and hydrogen spectrum. The antibacterial activity of Escherichia coli, Staphylococcus aureus, Staphylococcus aureus, Bacillus subtilis and Micrococcus luteus were tested. The results showed that lanthanum ion, 8-hydroxyquinoline and their complexes all had antibacterial activity. The antibacterial effect of the complex is obviously better than that of the ligand.