高等学校化学学报
高等學校化學學報
고등학교화학학보
CHEMICAL JOURNAL OF CHINESE UNIVERSITIES
2014年
11期
2474-2484
,共11页
樊冬丽%翟岩%张妍%涂伟%黄耀东
樊鼕麗%翟巖%張妍%塗偉%黃耀東
번동려%적암%장연%도위%황요동
偶氮苯%凝胶%光响应%梯氏参数
偶氮苯%凝膠%光響應%梯氏參數
우담분%응효%광향응%제씨삼수
Azobenzene%Gelation%Photoresponse%Teas parameter
合成了3个系列各6类的偶氮苯衍生物1a~6a,1b~6b和1c~6c.凝胶性能测试结果表明,这些化合物均能在多种极性或非极性有机溶剂中形成凝胶.运用扫描电子显微镜和核磁共振波谱仪对代表性化合物4b形成的凝胶结构和成胶驱动力进行了分析.化合物4a~4c形成的凝胶在紫外光和可见光照射下,能够发生凝胶-溶胶的相互转化.计算了溶剂和凝胶因子的梯氏参数,利用梯氏三角图分析了凝胶测试结果,发现凝胶因子在溶剂中的4种行为(溶液、半凝胶、凝胶和沉淀)分别分布在三角图的不同区域;在凝胶区域,溶剂与凝胶因子之间的距离反映了凝胶的热稳定性,距离越远表示凝胶的热稳定性越好.
閤成瞭3箇繫列各6類的偶氮苯衍生物1a~6a,1b~6b和1c~6c.凝膠性能測試結果錶明,這些化閤物均能在多種極性或非極性有機溶劑中形成凝膠.運用掃描電子顯微鏡和覈磁共振波譜儀對代錶性化閤物4b形成的凝膠結構和成膠驅動力進行瞭分析.化閤物4a~4c形成的凝膠在紫外光和可見光照射下,能夠髮生凝膠-溶膠的相互轉化.計算瞭溶劑和凝膠因子的梯氏參數,利用梯氏三角圖分析瞭凝膠測試結果,髮現凝膠因子在溶劑中的4種行為(溶液、半凝膠、凝膠和沉澱)分彆分佈在三角圖的不同區域;在凝膠區域,溶劑與凝膠因子之間的距離反映瞭凝膠的熱穩定性,距離越遠錶示凝膠的熱穩定性越好.
합성료3개계렬각6류적우담분연생물1a~6a,1b~6b화1c~6c.응효성능측시결과표명,저사화합물균능재다충겁성혹비겁성유궤용제중형성응효.운용소묘전자현미경화핵자공진파보의대대표성화합물4b형성적응효결구화성효구동력진행료분석.화합물4a~4c형성적응효재자외광화가견광조사하,능구발생응효-용효적상호전화.계산료용제화응효인자적제씨삼수,이용제씨삼각도분석료응효측시결과,발현응효인자재용제중적4충행위(용액、반응효、응효화침정)분별분포재삼각도적불동구역;재응효구역,용제여응효인자지간적거리반영료응효적열은정성,거리월원표시응효적열은정성월호.
Eighteen azobenzene derivatives, 1a-6a, 1b-6b and 1c-6c, were synthesized and their gela-tion behaviors were tested. The synthesized azobenzenes readily formed stable gels in many polar or apolar or-ganic solvents. As the representative, the structures of gels from compound 4b and the driving force of the gel formation were investigated by SEM and 1 H NMR. The photoresponse of the gels from compounds 4a-4c was studied and they all showed gel-sol transition under UV light irradiation while sol-gel transition in visible light radiation. Teas parameters of the solvents and gelators were systematically calculated and presented in the Teas plots. The results show that the four gelation behaviors( solution, partial gelation, gelation and precipitation) are located in different regions respectively. In the region of gelation, the distance between the solvent and the gelator reflects the thermal stability of the gel, the farther the distance is, the better the thermal stability of the gel will be.