天然高分子亲水性凝胶材料在竹醋液中溶胀度的初步研究  

Preliminary Research on Swelling Degree of Natural Polymer Gel in Bamboo Vinegar

作　　者：王衍彬[1] 钱华[1] 许炯[1] 柏明娥[1] 

机构地区：[1]浙江省林业科学研究院,浙江杭州310023

出　　处：《生物质化学工程》2007年第6期22-24,共3页Biomass Chemical Engineering

基　　金：浙江省科技厅重大项目资助(2004C12001)

摘　　要：测定了壳聚糖、黄原胶、海藻酸钠3种天然高分子亲水性凝胶材料在竹醋液中的溶胀度。探讨了温度、pH值对其溶胀度和溶胀速率的影响。结果表明在20～40℃范围内,3种凝胶的溶胀度和溶胀速率随着温度的升高而增加;在不同pH值的竹醋液中,壳聚糖和黄原胶的溶胀速率十分相近,而且黄原胶比壳聚糖更稳定。Swelling degree of three natural hydrophilic polymer gels including chitosan, xanthan gum and sodium alginate in bamboo vinegar was determined. Effects of temperature and pH value on their swelling degree and swelling rate were discussed, The results showed that the swelling degree and swelling rate increased with the rising of temperature at the range of 20-40℃. Chitosan and xanthan gum had the similar swelling rate in different bamboo vinegar solutions. Xanthan gum was more stable than chitosan.

关 键 词：亲水性凝胶 竹醋液:溶胀度 

分 类 号：O648[理学—物理化学]