交联淀粉止血粉体外酶降解时间的影响因素探讨  

The Influencing Factors on the Enzymatic Degradation of Cross-linked Starch in Vitro

作　　者：朱肖杰 朱小敏 孟建文 张素文 张琳 Zhu Xiaojie;Zhu Xiaomin;Meng Jianwen;Zhang Suwen;Zhang Lin(Shandong Academy of Pharmaceutical Sciences,Shandong Provincial Key Laboratory of Biomedical Polymers,Jinan 250101,China)

机构地区：[1]山东省药学科学院,山东省医用高分子材料重点实验室,山东济南250101

出　　处：《山东化工》2023年第4期23-25,共3页Shandong Chemical Industry

摘　　要：探讨影响交联淀粉止血粉降解时间的因素。模拟体内环境,采用α-淀粉酶,在人体温度下进行体外酶降解试验,考察交联淀粉止血粉交联度、原料分子量、骨架密度及结晶度等因素对体外降解时间的影响。结果表明,随着交联度的增加,骨架密度变大,结构也更加致密,交联淀粉止血粉的降解时间随之变长;随着原料分子量的增加,交联淀粉止血粉的降解时间也随之变长;而随着交联淀粉止血粉结晶度的减少,降解时间随之减少。为进一步优化交联淀粉止血粉降解性能提供依据.The factors affecting the degradation time of crosslinked starch hemostatic powder were discussed.The cross-linked starch was degraded byα-amylase in vitro.The effects of molecular weight,skeleton density,cross-linked degree and crystallization of cross-linked starch were investigated.The results showed that the degradation time of cross-linked starch was longer with increasing the cross-linked degree and the particles skeleton density.The degradation time of cross-linked starch gradually prolonged with the increase of starch molecular weight.The crystallinity of the cross-linked starch reduced so that the degradation was shortened.It provides a basis for optimizing the degradation performance of cross-linked starch hemostatic powder in the further.

关 键 词：交联淀粉止血粉 体外酶降解 Α-淀粉酶 交联度 分子量 

分 类 号：TQ460[化学工程—制药化工]