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

查看全文 作　　者：Huan [1]Xu;Chaoyu [1]Zhou;Chuanjiang [1]Jian;Sunhai [1]Yang;Miaochang [1]Liu;Xiaobo [1]Huang;Wenxia [1]Gao;Huayue [1]Wu 机构地区：[1]College of Chemistry and Materials Engineering,Wenzhou University,Wenzhou 325027,China 出　　处：《Chinese Chemical Letters》索引2020年第31卷第2期,共4页 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. 关 键 词：SUPRAMOLECULAR gel Inclusion complex HOST-GUEST interaction Salt Current Stability