N-月桂酰-L-谷氨酸及其衍生物的凝胶性质研究

Study on gelation properties of N-Lauroyl-L-glutamic acid and derivatives

N-月桂酰-L-谷氨酸及其衍生物作为小分子凝胶因子可在有机溶剂中形成有机凝胶。通过观察成胶情况,测定最小成胶浓度,分析红外光谱,可以判断N-月桂酰-L-谷氨酸二丁酰胺的成胶能力最强,N-月桂酰-L-谷氨酸次之,N-月桂酰-L-谷氨酸二乙酯最弱。有机凝胶的稳定性与凝胶因子分子间的氢键、凝胶因子和有机溶剂间的氢键密切相关,N-月桂酰-L-谷氨酸二丁酰胺为凝胶因子的凝胶较稳定,乙醇-水为溶剂的凝胶也较稳定,因此分子间的氢键在凝胶的形成中起着关键的作用。

N-lauroyl-L-glutamic acid and derivatives can be used as low-molecular weight gehtor and form the organogels in the organic solvents. By observing the conditions of gelatinization, determining the minimum gel concentrations and analysing IR,it was found that the gelatinization ability of N-lauroyl-L-glutamic acid dibutylamide is the best, and the gelatinization ability of N-lauroyl- L-glutamic acid was better then that of N-lauroyl-L-glutamic acid diethyl ester. The stability of organogels was related to hydrogen bonding between the gelator moleculars, the gelator and solvent moleeulars. The organogels formed with N-lauroyl-L-glutamic acid dibutylamide were more stable than the others, and the gels of ethanol-water were also more stable. So the hydrogen bonding between the moleeulars was the important power in the organogel.