Gelation Behavior of 2H-Chromene N-Acylamino Acid Conjugates

摘要

2H-Chromene-based conjugates of N-acyl-1,ω-amino acids (5, 9a—f, 14a—f) of natural amino acids (10a,b)and of dipeptide (10c) are prepared (60-97%) by N-acylbenzotriazole methodology in aqueous media at20 ℃. Gelation properties of the corresponding sodium salts in DMF and DMSO are generalized withrespect to an increase or decrease in the chain length of the spacer.