Pyridine-containing Cholesterols as Versatile Gelators of Organic Solvents and the Subtle Influence of Ag(I) on the Gel Stability

摘要

New cholesterol-based gelators bearing a 4-, 3-, or 2-pyridyl group (1,2, or 3, respectively) have been designed. Compound 1 gelled 16 of the 19 solvents tested, indicating that 1 acts as a very versatile gelator. The gelation ability of compound 2 was significantly improved by added AgOTf, owing to an Ag(I)-pyridine interaction. The findings indicate that the pyridyl group is very useful to impart new functions to organogel systems.