摘要
以不同黏均分子量的壳聚糖为材料,用扫描电子显微镜观察壳聚糖微球表面、内部结构及形态,并以其为主要参考指标,研究了壳聚糖黏均分子量、NaOH浓度、乙酸乙酯比例、壳聚糖浓度、凝结时间等对壳聚糖形成多孔微球的影响,优化了制备多孔壳聚糖微球的工艺参数。结果表明:采用2.5%黏均分子量448.4kDa的壳聚糖为载体、3.0%的NaOH为凝结液、乙酸乙酯与NaOH溶液比例为1:20、在凝结液中处理3h时,能制备得到较好的多孔壳聚糖微球。
The factors affecting the preparation of chitosan microspheres, such as viscosity-average molecular weight and concentration of chitosan, ratio of ethyl acetate and NaOH, agglomerating time, were studied and the method of preparing porous chitosan microspheres was optimized using the surface, inner configurations and shape of chitosan microsphere obtained by scanning electron microscope as index. The optimum conditions for preparing porous chitosan microspheres were as follows： the carrier was chitosan with viscosity-average molecular weight of 448.4 kDa and concentration of 2.5%, 3.0% NaOH as clotted solution, ratio of ethyl acetate and NaOH solution was 5%, agglomerating for 3h.
出处
《食品科技》
CAS
北大核心
2007年第5期50-53,共4页
Food Science and Technology
基金
湖北省自然科学基金项目(2005ABA090)
关键词
壳聚糖
多孔微球
黏均分子量
chitosan
porous microspheres
viscosity-average molecular weight
