In this study, naturally occurring ingredient diosgenin was utilized as an organogelator for structuring canola oil. Results show that stable diosgenin-based organogel can be obtained at only 2% of diosgenin concentration when the gel preparation temperature is 100 °C. Oil binding capacity and rheological properties of the organogel were investigated. Results demonstrate that these two macroscopic characteristics of the organogels can be significantly modified by simply changing the gel preparation temperature or diosgenin concentration. When the preparation temperature was 120 °C and the diosgenin concentration higher than 4%, oil binding capacity of at least 90% were obtained. Furthermore, higher gel preparation temperature resulted in higher G′values of the diosgenin-based organogels. According to the results analyzed by polarized light microscopy, XRD and FT-IR, it can be found that the possible gelation mechanism of the diosgenin-based organogels is formation of supramolecular structures by self-assembly of diosgenin molecule crystals via hydrogen bonding interaction. Varying gel preparation conditions of the organogels lead to self-assembly of diosgenin molecules to form different microstructures. Therefore, diosgenin can be considered as a good organogelator for producing functional organogel from canola oil. The novel diosgenin-based organogel is expected to be widely used in bio-related fields such as food and pharmaceutical industries.

在这项研究中，天然成分薯os皂甙元被用作有机芥末油，用于构建低芥酸菜子油。结果表明，当凝胶制备温度为100°C时，仅以薯os皂甙元浓度的2％即可获得稳定的薯os皂甙元基有机凝胶。研究了有机凝胶的油结合能力和流变特性。结果表明，通过简单地改变凝胶制备温度或薯in皂苷元浓度，可以明显地改变有机凝胶的这两个宏观特性。当制备温度为120℃且薯di皂苷元浓度高于4％时，获得的油结合能力至少为90％。此外，较高的凝胶制备温度导致基于薯gen皂苷元的有机凝胶的G'值较高。根据偏光显微镜，XRD和FT-IR分析的结果，可以发现薯os皂苷元基有机凝胶的可能凝胶化机理是薯di皂苷元分子晶体通过氢键相互作用自组装形成超分子结构。有机凝胶的不同凝胶制备条件导致薯os皂甙元分子的自组装以形成不同的微结构。因此，薯os皂素可以被认为是从菜籽油生产功能性有机凝胶的良好有机胶凝剂。新型基于薯os皂苷元的有机凝胶有望被广泛用于与生物相​​关的领域，例如食品和制药行业。可以发现，薯os皂苷元基有机凝胶的可能的凝胶化机理是薯di皂甙元分子晶体通过氢键相互作用自组装形成超分子结构。有机凝胶的不同凝胶制备条件导致薯os皂苷元分子自组装形成不同的微结构。因此，薯os皂素可以被认为是从菜籽油生产功能性有机凝胶的良好有机胶凝剂。新型基于薯os皂苷元的有机凝胶有望被广泛用于与生物相​​关的领域，例如食品和制药行业。可以发现，薯os皂苷元基有机凝胶的可能的凝胶化机理是薯di皂甙元分子晶体通过氢键相互作用自组装形成超分子结构。有机凝胶的不同凝胶制备条件导致薯os皂苷元分子自组装形成不同的微结构。因此，薯os皂素可以被认为是从菜籽油生产功能性有机凝胶的良好有机胶凝剂。新型基于薯os皂苷元的有机凝胶有望被广泛用于与生物相​​关的领域，例如食品和制药行业。薯gen皂素可以被认为是从菜籽油生产功能性有机凝胶的良好有机胶凝剂。新型基于薯os皂甙元的有机凝胶有望广泛用于与生物相​​关的领域，例如食品和制药行业。薯gen皂素可以被认为是从菜籽油生产功能性有机凝胶的良好有机胶凝剂。新型基于薯os皂苷元的有机凝胶有望被广泛用于与生物相​​关的领域，例如食品和制药行业。