Synthesis And Properties Of Amino Acids Gelator

In recent years, supramolecular organic gel formed by the self-assembly of lowmolecular weight gelator received extensive attention,especially in amino acid as the basicstructural unit of supramolecular gel has become a research focus in the related fields. Basedon the glycine and alanine, phenylalanine, valine, leucine as the basic structural unit, designand synthesized a series of new type gel factor, by¹H NMR,¹³C NMR, FT-IR andelemental analysis on their structure characterization, and preparation of a new type gel factorand tartaric acid formation of double component. Test the single component, two componentsin common organic solvents and vegetable oil in the gel properties. The new compound andits double component in many organic solvents and vegetable oil can form a stable gel,including oil gel placed a half year, gel properties is still stable. By the formation of theorganic gel and oil gel has good thermal reversible, can be repeated cycle, and gel phasetransition temperature along with the increasing of the concentration of gel and rise. Throughthe SEM test, found that the gel of three dimensional structures to mesh structure is in themajority. Gel factors compound C1and bicomponent gel properties most prominent,performance in it to gelation of most types of solvent, phase transition temperature is higher,minimize gel concentration value is lower. According to the test, the partial metal cation andF-; H⁺and OH^-are impact on the stability of the organic gel.New type gel factor for aniline,water mixture and oil, water mixture of aniline and oil selective, can form gel layer and waterlayer, and thus easy to separate water and organics.