氨基酸类凝胶因子的合成及其性质考察  

Synthesis and characterization of amino acid derivatives gelator

作　　者：贾强[1] 王可可[1] 姚慧敏[1] 石晓磊[1] 毕立军[1] 李三鸣[1] 

机构地区：[1]沈阳药科大学药学院,辽宁沈阳110016

出　　处：《沈阳药科大学学报》2010年第1期28-33,共6页Journal of Shenyang Pharmaceutical University

基　　金：国家自然科学基金资助项目(30772670)

摘　　要：目的合成并表征氨基酸类凝胶因子,探讨其在植物油中的胶凝能力。方法以l-丙氨酸甲酯盐酸盐、l-丙氨酸乙酯盐酸盐和月桂酰氯为原料,合成月桂酰-丙氨酸甲酯(LAM)凝胶因子及月桂酰-丙氨酸乙酯(LAE)凝胶因子,采用IR、1H-NMR、MS对其结构进行表征,并对其熔点、热稳定性、在各种植物油中的最小胶凝质量浓度、相转变温度等基本性质进行了研究。结果成功合成了LAM及LAE,并对其结构进行了表征,LAM和LAE的熔点分别为59.0℃和46.3℃;在100℃时均能保持稳定状态;LAM的最小胶凝质量浓度为43.1 g.L-1,LAE的最小胶凝质量浓度为100.3 g.L-1,LAM的胶凝能力强于LAE。结论LAM在一级大豆油中的胶凝能力很强,是一种良好的凝胶因子及植入剂控释辅料。Objective To synthesize and identify gelators of amino acid derivatives and investigate their gelling ability in some kinds of vegetable oil.Methods Gelators of N-lauroyl-l-alanine methyl ester（LAM）and N-lauroyl-l-alanine ethyl ester（LAE）were synthesized with l-alanine methyl ester,l-alanine ethyl ester and lauroyl chloride as materials.The structural characteristics of gelators were identified by means of IR,^1H-NMR,and MS.Melting point,thermostability,minimal gelling concentration of gelator and temperature of phase transition were investigated.Results LAM and LAE were synthesized,the melting point of LAM and LAE were 59.0 ℃ and 46.3 ℃,respectively.They were thermostable under 100 ℃.Gelling ability of LAM was stronger than LAE,and the minimal gelling concentration of LAM and LAE were 43.1 g·L^-1 and 100.3 g·L^-1,respectively.Conclusions The gelling ability of LAM is very well.It is a good gelator and control release pharmaceutical excipient.

关 键 词：凝胶因子 热稳定性 倒流法 最小胶凝浓度 相转变温度 

分 类 号：R94[医药卫生—药剂学]