中文摘要：

在低分子的集体 gelators (LMMG ) 的冻结性质上调查空间配置的效果，四新奇 di-cholesteryl 衍生物被介绍 butene 二酸的 cis-/trans-isomers 和 D/L-phenylalanine 的光异构体进在二 cholesteryl 一半之间的连接器特殊设计了并且综合。这些异构体分别地作为 MaDC， FaDC， MaLC 和 FaLC 被表示了。混合物的冻结性质在 26 器官的溶剂被检验，并且 trans 配置为冻结是更有利的，但是连接器的 chirality 显示出小效果到冻结，这被发现。FaDC 在四异构体之中有最强壮的冻结能力。有趣地， FaDC 和 FaLC 在房间温度与水从他们的混合物显示苯，甲苯和二甲苯的阶段选择的冻结，它为油或芳香的溶剂污染的水的纯化建立一个基础。SEM 和 CD 光谱学研究表明 gelators 的连接器的空间配置显著地影响聚集模式，形态学和胶化的网络的 chirality。而且，不同聚集行为也影响胶化的机械性质，它与从 rheological 研究的结果一致。而且，温度依赖者和集中依赖者 1H NMR 和 FTIR 大小表明了结合的那分子间的氢并且 - 叠是为胶化的形成的主要驱动力。

英文摘要：

To investigate the effect of spatial configuration on the gelation properties of low molecular mass gelators （LMMGs）, four novel di-cholesteryl derivatives have been specially designed and synthesized by introducing the cis-/trans-isomers of butene diacid and the optical isomers of D/L-phenylalanine into the linker between two eholesteryl moieties. These isomers have been denoted as MaDC, FaDC, MaLC and FaLC, respectively. The gelation properties of the compounds were examined in 26 organic solvents, and it was found that the trans-configuratJon is more favorable for the gelation, but the chirality of the linker shows little effect to the gelation. FaDC has the strongest gelation ability among the four isomers. Interestingly, FaDC and FaLC display phase-selective gelation of benzene, toluene and xylene from their mixtures with water at room temperature, which establishes a foundation for the purification of water contaminated by oil or aromatic solvents. SEM and CD spectroscopy studies revealed that the spatial configuration of the linkers of the gelators affects significantly the aggregation mode, the morphologies and the chirality of the network of the gels. Moreover, the different aggregation behaviors also have an impact on mechanical properties of the gels, which are consistent with the results from rheological studies. Furthermore, temperature- and concentration-dependent 1H NMR and FTIR measurements demonstrated that intermolecular hydrogen bonding and π-π stacking are the main driving forces for the formation of the gels.