New Organogelators Bearing Both Sugar and Cholesterol Units: an Approach toward Molecular Design of Universal Gelators
作者:Masato Amaike、Hideki Kobayashi、Seiji Shinkai
DOI:10.1246/bcsj.73.2553
日期:2000.11
The gelators of organic solvents are classified into two categories on the basis of their basic intermolecular forces: hydrogen-bonded or nonhydrogen-bonded. To utilize these two interactions cooperatively for organogel formation we newly synthesized seven gelators (1—7) and two reference compounds (8 and 9) which have both a cholesterol moiety and a saccharide moiety within one molecule. The solubility