壳聚糖水凝胶微球的制备与溶胀性能

Preparation and Swelling Properties of Chitosan Hydrogel Beads

摘要: 采用三聚磷酸钠（TPP）和六偏磷酸钠（SHMP）为复合交联剂，制备了离子交联网络结构的壳聚糖水凝胶微球。分析讨论了交联剂质量配比、pH以及离子强度等对壳聚糖微球溶胀性能的影响。结果表明：使用复合交联剂制备的微球的溶胀度比单独使用TPP或SHMP的分别低62.4%和41.3%，交联效率得到明显提高；当m(TPP)∶m(SHMP)=3∶5，交联剂pH=5时，制备的微球交联程度最好，结构最密实；在pH=1.2的缓冲溶液中，溶胀度可达到357%，而且凝胶没有任何破碎。微球具有较好的离子强度和pH敏感性，在酸性介质中有较高的溶胀度。

Abstract: Chitosan gel beads were prepared using sodium tripolyphosphate (TPP) and sodium hexametaphosphate (SHMP) composite as crosslinking agents. The influence of mass ratio of crosslinking agents, pH value and ionic strength on swelling properties of chitosan gel beads are discussed. According to the results, composite crosslinking agent can decrease the swelling degree by 62.4% and 41.3% in comparison with TPP or SHMP alone, respectively, and increase the ioniccrosslinking efficiency. The most compact chitosan beads can be obtained when m(TPP)∶m(SHMP)=3∶5 and pH=5. The swelling degree can reach up to 357% when cured in pH=1.2 buffer solution. The beads have good ionic strength and pH sensitivity and high swelling degree in acidic media.