聚丙烯酸钠-纤维素多糖类互穿网络水凝胶的制备及溶胀特性研究  

Preparation and Performance Characterization of Poly Sodium Acrylate/Cellulose Polysaccharide IPN Hydrogels

作　　者：杨哪[1] 徐学明[1,2] 金征宇[1] 赵建伟[1,2] 黄莎莎[1] 曾银[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学教育部食品科学与安全重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2009年第1期48-52,共5页Journal of Food Science and Biotechnology

基　　金：教育部新世纪优秀人才计划项目(NCET-07-0379)

摘　　要：利用互穿网络（IPN）技术制备了以甘油和N，N-亚甲基双丙烯酰胺为交联剂的聚丙烯酸钠／纤维素互穿网络水凝胶。研究了该IPN凝胶在不同温度、pH值和不同离子下的溶胀变化行为以及它在模拟胃液和肠液环境中的溶胀动力学性质。结果表明：该IPN凝胶的平衡溶胀率随温度的升高而降低，在中性和碱性的环境下，温度于35～42℃时该凝胶具有溶胀突变特性，但在酸性环境下无此特性。于25℃和37℃的条件下，分别考察pH对该凝胶溶胀率的影响，表明在25℃和37℃时该凝胶都有良好的pH敏感性。在人工胃液和人工肠液环境中，考察了该凝胶的溶胀动力特性，发现该凝胶在人工胃液环境中溶胀率小，溶胀缓慢；而在人工肠液中溶胀率高，且溶胀速率快。通过调整配方，该IPN凝胶有望成为一种潜在的靶向肠道功能成分释放载体。Poly sodium acrylate/cellulose （PAANa/Cell-OH） interpenetrating polymer networks hydrogels were prepared by the IPN technique using N, N-methylenebisacrylamide and glycerine as cross-linker. Then the swelling behaviors of the IPN gels at different temperature , ions and pH value of the medium and its swelling kinetics in the simulated gastrointestinal circumstance were carefully investigated. It was found that the equilibrium-swelling ratio of these IPN gels decreased with increased temperature. And the swelling is exhibited decreased sharply from 35℃ to 42℃ in neutral and alkaline conditions,but no obvious changes at acid condition. Furthermore, these IPN gels had great pH sensitivities at 25℃ and 37℃, respectively. Moreover, the swelling kinetics of the PAANa/Cell-OH IPN hydrogels in the simulated circumstance of gastric juice and intestine liquid was studied and it was found that the swelling ratio of the gels in the circumstance of gastric juice was lower than that of intestine liquid. From these above results, it can concluded that these IPN gels was a potential targeting carriers to deliver the functional ingredient by changing their component.

关 键 词：纤维素 聚丙烯酸钠 互穿网络 溶胀行为 

分 类 号：TQ427.26[化学工程]