Citation: Xu Huan, Zhou Chaoyu, Jian Chuanjiang, Yang Sunhai, Liu Miaochang, Huang Xiaobo, Gao Wenxia, Wu Huayue. Salt/current-triggered stabilization of β-cyclodextrins encapsulated host-guest low-molecular-weight gels[J]. Chinese Chemical Letters, ;2020, 31(2): 369-372. doi: 10.1016/j.cclet.2019.07.048 shu

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

College of Chemistry and Materials Engineering, Wenzhou University, Wenzhou 325027, China

wenxiag@wzu.edu.cn

huayuewu@wzu.edu.cn

Received Date: 13 May 2019
Revised Date: 13 July 2019
Accepted Date: 24 July 2019
Available Online: 25 July 2019

Figures(5)

Host-guest supramolecular gels were developed via the self-assembly of inclusion complexes (ICs) of β-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 NH₄NO₃ at the concentration of 2.5×10^-2 g/mL. The morphology of the gel was affected by the concentrations of NH₄NO₃. SEM images revealed that the gels were three-dimensional nanofibrous networks, the sizes of fibers decreased with decreasing NH₄NO₃ 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 NaBF₄. 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.
- Supramolecular gel,
- Inclusion complex,
- Host-guest interaction,
- Salt,
- Current,
- Stability
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