由凝胶因子形成的十四酸异丙酯超分子凝胶制备与表征

Preparation and characterization of isopropyl myristate supramolecular gel made by low molecular weight gelator

采用双十八烷基-L-苯丙氨酸(Bis18-L-Phe)为凝胶因子,制备了具有热可逆性的十四酸异丙酯(IPM)超分子凝胶。IPM凝胶相转变温度(Tgel)随Bis18-L-Phe浓度增大而增加。偏光显微镜(POM)显示在整个IPM凝胶中形成了相互缠绕的针状聚集体。FT-IR光谱分析表明Bis18-L-Phe分子间酰胺的氢键作用是IPM凝胶形成的一个重要驱动力。IPM凝胶动力学研究表明凝胶时间随Bis18-L-Phe浓度的增大而缩短,随着温度升高而延长,因此IPM凝胶时间可以通过温度和Bis18-L-Phe浓度调控。

Low molecular weight organogelator, N-stearine-N＇-stearyl-L-phenylalanine （ Bis 18 -L-Phe） was able to gelatinize isopropyl myristate （ IPM ）, yielding good thermoreversible supramolecular organogel. The phase transition temperature （ Tgel ） of IPM organogel increased with increasing gelatur concentration. POM image showed elongated and needle-like aggregates dispersed throughout the continuous phase to form a coherent network. FTIR spectroscopy indicated that intermolecular hydrogen bonding may be the main forces implicated in network formation. Gelation kinetics determined by turhidimetry exhibited that the time taken for gelation decreased with increasing gelator concentration and increased with increasing ambient temperature. So, the gelation time was able to be modulated by gelator concentration and ambient temperature.