pH敏感型三元多糖复合凝胶的制备和结构表征  

Preparation and Characterisation of pH-Sensitive Complex Gel of Polysaccharides

作　　者：汪超[1] 陈文平[1] 江贵林[1] 姜发堂[1] 钟晓凌[1] 陈士勇[1] 吕文平[1] 

机构地区：[1]湖北工业大学生物工程学院,武汉430068

出　　处：《武汉理工大学学报》2010年第12期22-24,54,共4页Journal of Wuhan University of Technology

基　　金：湖北省教育厅项目(20063036);武汉市科技局晨光计划(20065004116-520)

摘　　要：物理共混魔芋葡甘聚糖、黄原胶、海藻酸钠水溶胶制备pH敏感(KGM-XAN-ALG,简称为K-X-A)型复合凝胶,通过质构仪分析凝胶性能,并确定其最佳复合多糖配比和制备温度:KGM∶XAN∶ALG=3∶12∶10,80℃。红外光谱、形貌观察及热机械分析表明,37℃时复合凝胶在胃液中收缩,而在肠液中溶涨,这种pH敏感的特性为肠溶释药载体的制备提供了理论基础。Konjac glucomannan（KGM） was blended with Xanthan gum and Alginate sodium to make pH-sensitive complex gel（KGM-XAN-ALG,K-X-A）.The optimal technology condition was as follows：KGM∶XAN∶ALG=3∶12∶10,80 ℃.The structure was confirmed by TA、IR、Microscope、TG.Results showed that complex gel was volume shrinkage in in gastric juice,it was equilibrium swelling in in succus entericus,which provided possibility for controlled drug release in succus entericus.

关 键 词：魔芋葡甘聚糖 黄原胶 海藻酸钠 复合凝胶 PH敏感 

分 类 号：R944[医药卫生—药剂学]