海藻酸钠对甲基纤维素温敏水凝胶特性的影响  

Influence of sodium alginate on the properties of methylcellulose-based thermo-sensitive hydrogels

作　　者：林莹[1] 朱德权[1] 昝佳[1] 蒋国强[1] 丁富新[1] 

机构地区：[1]清华大学化学工程系,北京100084

出　　处：《清华大学学报（自然科学版）》2006年第6期839-842,共4页Journal of Tsinghua University(Science and Technology)

基　　金：国家自然科学基金资助项目(20376038);北京市自然科学基金资助项目(2052012)

摘　　要：为改善“甲基纤维素聚乙二醇柠檬酸钠”三组分反向温敏凝胶体系的特性,向其中添加了海藻酸钠。通过粘度跟踪法考察了新体系在体温下的凝固特性,分析了凝胶配方、pH值对于凝固过程、凝胶强度的影响;研究了海藻酸钠的加入对小分子药物体外释放特性的影响。结果表明,海藻酸钠的加入提高了胶凝速度、凝胶强度及凝胶稳定性;体系在生理pH附近具有较快的胶凝速度和较好的凝胶强度;新体系对于小分子药物,尤其是亲水性强的小分子药物具有更好的控缓释特性。Sodium alginate was added into a methylcellulosepolyethylene glycol-sodium citrate ternary reverse thermo-sensitive system to improve the gel characteristics. The gelation dynamics for various formulations and different pHs were monitored using the viscosity approach to study the influence of sodium alginate on the gel strength. Three low molecular weight drugs were selected to investigate the in vitro release kinetics. The results indicate that the presence of sodium alginate accelerates the gelation process, enhances the gel strength and, thus, improves the gel stability. The quadruple system exhibits a relatively rapid gelling rate together with excellent gel strength at the physiological pH. The new system has excellent controlled release properties for the model drugs.

关 键 词：药物控释 水凝胶 海藻酸钠 甲基纤维素 

分 类 号：R944[医药卫生—药剂学]