Salt/current-triggered stabilization of β-cyclodextrins encapsulated host-guest low-molecular-weight gels  

作　　者：Huan Xu Chaoyu Zhou Chuanjiang Jian Sunhai Yang Miaochang Liu Xiaobo Huang Wenxia Gao Huayue Wu 

机构地区：[1]College of Chemistry and Materials Engineering,Wenzhou University,Wenzhou 325027,China

出　　处：《Chinese Chemical Letters》2020年第2期369-372,共4页中国化学快报（英文版）

基　　金：financial support from the National Natural Science Foundation of China(No.21672164);Wenzhou Science and Technology Bureau(No.Y20170162);Graduate Innovation Fund of Wenzhou University(No.3162018031)。

摘　　要：Host-guest supramolecular gels were developed via the self-assembly of inclusion complexes(ICs) ofβ-cyclodextrins/phenylboronic acid gelator(PBA).Salts and current were involved in the self-assembly to stabilize the host-guest gels.The stability of the gels was greatly improved after salts were added.The stable time of gels was extended from 2.5 h to 120 h with the addition of NH_4 NO_3 at the concentration of 2.5×10^(-2) g/mL.The morphology of the gel was affected by the concentrations of NH_4NO_3.SEM images revealed that the gels were three-dimensional nanofibrous networks,the sizes of fibers decreased with decreasing NH_4NO_3 concentrations,which affected the stability of gels,further proved by the rheological properties of gels.More stable gels were obtained with current stimulation,the stable time of the gel was increased from 2.5 h to 55 h with current by adding NaBF_4.The current also exhibited significant influence on the aggregation as the voltage varied(0-500 mV) with a constant concentration of salts.The result showed the self-assembly process of host-guest gel could be well controlled via the addition of salts and current to desired morphology and stability.Host-guest supramolecular gels were developed via the self-assembly of inclusion complexes（ICs） ofβ-cyclodextrins/phenylboronic acid gelator（PBA）.Salts and current were involved in the self-assembly to stabilize the host-guest gels.The stability of the gels was greatly improved after salts were added.The stable time of gels was extended from 2.5 h to 120 h with the addition of NH4 NO3 at the concentration of 2.5×10-2 g/mL.The morphology of the gel was affected by the concentrations of NH4NO3.SEM images revealed that the gels were three-dimensional nanofibrous networks,the sizes of fibers decreased with decreasing NH4NO3 concentrations,which affected the stability of gels,further proved by the rheological properties of gels.More stable gels were obtained with current stimulation,the stable time of the gel was increased from 2.5 h to 55 h with current by adding NaBF4.The current also exhibited significant influence on the aggregation as the voltage varied（0-500 mV） with a constant concentration of salts.The result showed the self-assembly process of host-guest gel could be well controlled via the addition of salts and current to desired morphology and stability.

关 键 词：SUPRAMOLECULAR gel Inclusion complex HOST-GUEST interaction Salt Current Stability 

分 类 号：R318.08[医药卫生—生物医学工程] O641.3[医药卫生—基础医学] O648.17[理学—物理化学]