Three sugar-integrated gelators bearing a p-aminophenyl group which are expected to exert a hydrogen-bonding effect and a metal coordination effect on the gelation ability were synthesised. α-D-Galactose-based 2b was only soluble or precipitated and β-D-glucose-based 4b gelated only two of 15 solvents tested herein whereas α-D-glucose-based 1b acted as an excellent gelator which could gelate 8 solvents. The sol–gel phase-transition temperature (Tgel) values for 1b were higher by 41–78 °C than those for α-D-glucose-based 1a bearing a p-nitrophenyl group. The spectral studies indicated that this gel reinforcement is due to the hydrogen-bonding interaction including the amino group. The Tgel values for the ethanol gel of 1b were markedly improved by the addition of AgNO3, CoCl2 or CdCl2. The detailed examination of a 1b + CoCl2 gel system in ethanol showed that the gel is stabilised by the ‘cross-link’ of 1b molecules by the Co(II)–amino group interaction. This is the first and a convenient method for the metal reinforcement of organic gels.
α-
D-半乳糖基 2b 只能溶解或沉淀,β-
D-葡萄糖基 4b 在 15 种测试溶剂中只能凝胶两种溶剂,而α-
D-葡萄糖基 1b 则是一种出色的凝胶剂,可以凝胶 8 种溶剂。1b 的溶胶-凝胶相变温度(Tgel)值比带有对
硝基苯基的 α-D
葡萄糖基 1a 高 41-78 ℃。光谱研究表明,这种凝胶强化是由于包括
氨基在内的氢键相互作用造成的。加入 AgNO3、CoCl2 或
CdCl2 后,1b 的
乙醇凝胶的 Tgel 值明显提高。对
乙醇中 1b + CoCl2 凝胶体系的详细研究表明,凝胶是通过 Co(II)-
氨基相互作用使 1b 分子 "交联 "而稳定的。这是第一种对有机凝胶进行
金属强化的便捷方法。