弯月状寡聚芳酰胺超分子凝胶及其识别客体分子和离子的研究

项目名称： 弯月状寡聚芳酰胺超分子凝胶及其识别客体分子和离子的研究

项目编号： No.21502012

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 数理科学和化学

项目作者： 贺有周

作者单位： 重庆工商大学

项目金额： 21万元

中文摘要： 当前凝胶研究面临的最大问题之一是智能响应性，而智能响应性凝胶材料发展的一个重要研究方向是识别客体分子或离子。本项目利用分子内三中心氢键固定的弯月状寡聚芳酰胺化合物制备超分子凝胶，基于凝胶在外界环境刺激下产生的敏感变化，研究此凝胶对重要生物小分子（如精氨酸）、环境有害离子（如汞离子）以及农药分子（如敌草快）的多重响应识别。通过单组分凝胶的塌陷从二十种天然氨基酸中选择性识别精氨酸，并且从过渡金属离子中选择性识别汞离子。对凝胶形成及其识别机理进行探讨，研究主客体作用关系，明确其作用位点，揭示这类寡聚芳酰胺体系凝胶识别客体的内在规律。本项目不仅将建立一类基于分子内氢键固定的寡聚芳酰胺的超分子凝胶体系，而且可为进一步的功能化凝胶设计奠定基础。

中文关键词： 超分子凝胶；寡聚芳酰胺；分子识别；智能响应；主客体作用

英文摘要： Currently, smart responsiveness is one of the most significant challenges in developing supramolecular gels, and their abilities to recognize guest molecules or ions have rendered them grow into an important research direction. In the present project, supramolecular gels are prepared based on the assembled crescent aromatic oligoamides with shape-persistent backbones enforced by intramolecular three-center hydrogen bonds. Bases on the concept that external stimulation could induce sensitive changing of gels, studies are conducted involving multiple responsiveness to recognition of biologically essential small molecules (e.g., arginine), environmentally hazardous ions (e.g., mercury) as well as pesticide molecules (e.g., diquat). This system is expected to exhibit selective discrimination of L-arginine from 20 amino acids is realized through observations of single component gel collapsing, and selective recognition of mercury ions from transition metal ions. The host-guest interaction between the supramolecular gel and guest molecules or ions, and the binding site, are probed to reveal the mechanism of gel formation and recognition, thereby understanding the causes of gel collapse inherent within these oligoamide compounds. This project could lead not only to establishing a supramolecular gelation system constructed from a class of crescent hydrogen bonded aromatic oligoamides, but also to paving a way for further molecular design of functional supramolecular gels.

英文关键词： supramolecular gel;aromatic oligoamide;molecular recognition;smart response;host-guest interaction