Therrno-responsive block copolymers poly（ethylene glycol）-block-poly（N-acryloyl-2,2-dimethyl-1,3-oxazolidine）, PEG-b-PADMO, based on linear PEG were prepared via a versatile reversible addition-fragmentation chain...Therrno-responsive block copolymers poly（ethylene glycol）-block-poly（N-acryloyl-2,2-dimethyl-1,3-oxazolidine）, PEG-b-PADMO, based on linear PEG were prepared via a versatile reversible addition-fragmentation chain transfer （RAFT） polymerization, PEG22 （Mw = 1000） was used as the hydrophilic component, whose dehydration was the main driving force for the phase transition of these copolymers, as demonstrated by the tH-NMR spectra. Their lower critical solution temperatures （LCSTs） could be tuned in the range of 20℃ to 35℃, by adjusting the degree of polymerization （DP） of PADMO between 14-27. Furthermore, a sharp phase transition at ca. 33℃, close to the physiological temperature with minimal hysteresis, was observed for the PEGzz-b-PADMO14 copolymer. Moreover, excellent reversibility and reproducibility were displayed for the same copolymer over 10 cycles of repeated temperature change between 25℃ （below the LCST） and 40℃ （above the LCST）.展开更多
文摘Therrno-responsive block copolymers poly（ethylene glycol）-block-poly（N-acryloyl-2,2-dimethyl-1,3-oxazolidine）, PEG-b-PADMO, based on linear PEG were prepared via a versatile reversible addition-fragmentation chain transfer （RAFT） polymerization, PEG22 （Mw = 1000） was used as the hydrophilic component, whose dehydration was the main driving force for the phase transition of these copolymers, as demonstrated by the tH-NMR spectra. Their lower critical solution temperatures （LCSTs） could be tuned in the range of 20℃ to 35℃, by adjusting the degree of polymerization （DP） of PADMO between 14-27. Furthermore, a sharp phase transition at ca. 33℃, close to the physiological temperature with minimal hysteresis, was observed for the PEGzz-b-PADMO14 copolymer. Moreover, excellent reversibility and reproducibility were displayed for the same copolymer over 10 cycles of repeated temperature change between 25℃ （below the LCST） and 40℃ （above the LCST）.
