1,2- dax、1,2- dat、1,4- dax和1,4- dat在甲基、乙基和异丙基取代芳香客体化合物混合物中的寄主行为

IF 1.7 4区 化学 Q3 CHEMISTRY, MULTIDISCIPLINARY
Benita Barton, Mino R. Caira, Daniel V. Jooste, Eric C. Hosten
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引用次数: 0

摘要

在这项工作中,基于黄杂基和硫杂基融合三环体系的四种化合物,即反式- N,N ' -双(9 -苯基- 9 -黄杂基)环己烷- 1,2-二胺(1,2- dax),反式- N,N ' -双(9 -苯基- 9 -硫杂基)环己烷- 1,2-二胺(1,2- dat),反式- N,N ' -双(9 -苯基- 9 -硫杂基)环己烷- 1,4-二胺(1,4- dax)和反式- N,N ' -双(9 -苯基- 9 -硫杂基)环己烷- 1,4-二胺(1,4- dat),在三种烷基芳基体系中进行了评估和比较。即甲苯(TOL)、乙苯(EB)和异丙苯(CUM)。当这些宿主化合物从每种客体溶剂中再结晶时,每种情况下都形成络合物,但涉及CUM和1,4宿主类似物的实验除外,在这些实验中没有发生包合。嘉宾/嘉宾竞争实验显示,与1,4宿主类似物相比,1,2宿主类似物的行为选择性明显较低,在1,2- dax和1,2- dat的情况下,分别只有CUM和TOL的边际偏好。这些1,2类似物的选择性范围为49.1-65.1和50.9-74.8%,而1,4- dax和1,4- dat的选择性范围为56.6-93.9和61.2-85.8%。1,4- dax在两种二元混合物中表现最佳,当另一个客体是CUM时,TOL的偏好为93.9%,EB的偏好为91.3%。通过单晶衍射分析和热分析实验,研究了导致客体滞留的主客体相互作用和晶体配合物的相对热稳定性。更常见的是,这些技术解释了在竞争实验中这些寄主化合物的优先行为。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Host behaviour of 1,2-DAX, 1,2-DAT, 1,4-DAX and 1,4-DAT in mixtures of methyl-, ethyl- and isopropyl-substituted aromatic guest compounds

Host behaviour of 1,2-DAX, 1,2-DAT, 1,4-DAX and 1,4-DAT in mixtures of methyl-, ethyl- and isopropyl-substituted aromatic guest compounds

In this work, the host ability of four compounds based on the xanthenyl- and thioxanthenyl-fused tricyclic systems, trans‑N,N′‑bis(9‑phenyl‑9‑xanthenyl)cyclohexane‑1,2‑diamine (1,2-DAX), trans‑N,N′‑bis(9‑phenyl‑9‑thioxan-thenyl)cyclohexane‑1,2‑diamine (1,2-DAT), trans‑N,N′‑bis(9‑phenyl‑9‑xanthenyl)-cyclohexane‑1,4‑diamine (1,4-DAX) and trans‑N,N′‑bis(9‑phenyl‑9‑thioxanthenyl)cyclohexane‑1,4‑diamine (1,4-DAT), were assessed and compared when presented with three alkylaromatic systems, namely toluene (TOL), ethylbenzene (EB) and cumene (CUM). When these host compounds were recrystallized from each guest solvent, complexes formed in each instance, with the exception of experiments involving CUM and the 1,4 host analogues, where inclusion did not take place. Guest/guest competition experiments revealed that the 1,2 host analogues were significantly less selective in their behaviours compared with their 1,4 host analogues, with only marginal preferences noted for CUM and TOL in the case of 1,2-DAX and 1,2-DAT, respectively. Selectivities ranged between 49.1‒65.1 and 50.9‒74.8% for each of these 1,2 analogues, while these were between 56.6‒93.9 and 61.2‒85.8% for 1,4-DAX and 1,4-DAT. 1,4-DAX performed optimally in two binary mixtures, where the preference for TOL was 93.9% and for EB 91.3% when the other guest was CUM. The host···guest interactions responsible for guest retention were investigated by means of single crystal diffraction analyses, and the relative thermal stabilities of the crystalline complexes using thermoanalytical experiments. More usually, these techniques explained the preferential behaviour noted for these host compounds in the competition experiments.

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来源期刊
Journal of Inclusion Phenomena and Macrocyclic Chemistry
Journal of Inclusion Phenomena and Macrocyclic Chemistry Agricultural and Biological Sciences-Food Science
CiteScore
4.10
自引率
8.70%
发文量
54
期刊介绍: The Journal of Inclusion Phenomena and Macrocyclic Chemistry is the premier interdisciplinary publication reporting on original research into all aspects of host-guest systems. Examples of specific areas of interest are: the preparation and characterization of new hosts and new host-guest systems, especially those involving macrocyclic ligands; crystallographic, spectroscopic, thermodynamic and theoretical studies; applications in chromatography and inclusion polymerization; enzyme modelling; molecular recognition and catalysis by inclusion compounds; intercalates in biological and non-biological systems, cyclodextrin complexes and their applications in the agriculture, flavoring, food and pharmaceutical industries; synthesis, characterization and applications of zeolites. The journal publishes primarily reports of original research and preliminary communications, provided the latter represent a significant advance in the understanding of inclusion science. Critical reviews dealing with recent advances in the field are a periodic feature of the journal.
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