含香豆素结构小分子有机胶凝剂的合成及胶凝行为研究

含香豆素结构小分子有机胶凝剂的合成及胶凝行为研究Title: Synthesis and Gelation Behavior Studies of Small-Molecule Organic Gel

含香豆素结构小分子有机胶凝剂的合成及胶凝行为研究 Title: Synthesis and Gelation Behavior Studies of Small-Molecule Organic Gelators Containing Cinnamylideneacetophenone Motifs Abstract: Organic gelators are aclass of compounds that have the ability to form gel networks, making them promising materials for various applications, including drug delivery, sensors, and tissue engineering. In this study, we focus on the synthesis and gelation behavior of small-molecule organic gelators containing cinnamylideneacetophenone motifs. By introducing cinnamylideneacetophenone moieties into the molecular structure, we aimed to enhance the gelation efficiency and understanding the gelation behavior of these compounds. The synthesis and gelation performance of the gelators were investigated, and the resulting gels were characterized using various techniques. Introduction: Organogels are semi-solid, three-dimensional networks formed by the self-assembly of small molecules in organic solvents. Gelation can be achieved through various mechanisms, including hydrogen bonding, π-π stacking, and van der Waals interactions. The development of organic gelators has attracted significant attention due to their potential applications in various fields. In particular, the incorporation of cinnamylideneacetophenone motifs in the gelator structure has shown promising gelation properties and has the potential to enhance the efficiency of gel formation. Synthesis: The synthesis of the cinnamylideneacetophenone-based gelators involved the condensation reaction between cinnamaldehyde and acetophenone derivatives. Different substitution patterns on the acetophenone ring were explored to investigate their effects on gelation efficiency and gel properties. The synthesized gelators were characterized using various spectroscopic techniques, such as nuclear magnetic resonance (NMR) and infrared spectroscopy (IR). Gelation Behavior: The gelation behavior of the synthesized gelators was evaluated by studying their gelation capability in various organic solvents. The gelation process was monitored by visual observation and thermal analysis. The gelation efficiency was determined by measuring the gelation concentration, which is the minimum concentration of gelator required to form astable gel network. The gelator molecular structure and self-assembly properties were correlated with the gelation behavior to gain insights into the underlying gelation mechanisms. Characterization of Gels: The resulting gels were characterized using different techniques to investigate their structural and rheological properties. Scanning electron microscopy (SEM) was employed to examine the morphology and network structure of the gels. Fourier transform infrared spectroscopy (FTIR) was utilized to analyze the interactions