制备条件对聚蔗糖微球粒径及溶胀度的影响

Effects of Preparation Conditions on Particle Size and Swelling Property of Polysucrose Microspheres

关键词:  聚蔗糖微球  制备  粒径  溶胀度

Key words:  polysucrose microsphere  preparation  particle size  swelling degree

摘要:

为了研究聚蔗糖微球的制备工艺及其溶胀性能,以聚蔗糖Ficoll-400为原料,环氧氯丙烷为交联剂,利用反相悬浮聚合法制备聚蔗糖微球,考察聚蔗糖水溶液浓度、交联剂用量、表面活性剂用量、反应温度和反应时间等制备条件对聚蔗糖微球粒径和溶胀度的影响。结果显示:聚蔗糖水溶液浓度范围20%~25%,乳化剂浓度范围3.3%~4.9%,反应温度范围60~70℃,反应时间1.5~2h时聚蔗糖微球成球性好,粒度分布均匀;聚蔗糖微球的溶胀性能也受制备条件的影响,其溶胀度9.81~20.77,表明其具有较好的溶胀性能。

Abstract:

In order to study the synthesis process of polysucrose microspheres and their swelling property, polysucrose microspheres were prepared by inverse suspension polymerization using epichlorohydrin as crosslinker and Ficoll-400 as reactant. The preparation conditions were analyzed, including Ficoll-400 concentration, crosslinker amounts, surfactant amounts, reaction temperature, reaction times, to determine their effects on particle size and swelling ratio. The results show that the polysucrose microspheres were more easy to form and their size were more uniform under the preparation conditions that were at 20%~25% Ficoll-400, 3.3%~4.9% emulsifying agent, 60~70℃ reaction temperature and 1.5~2 h reaction time. The swelling property of polysucrose microspheres was also influenced by the preparation conditions, and the degree of swelling ranged from 9.81 to 20.77, indicating they had better swelling property.