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Preparation method of pH-sensitive type hydrogel

A technology of sensitive hydrogel and gelatin, applied in the field of preparation of pH-sensitive hydrogel, can solve the problems of too fast gel formation of sodium alginate, difficult shape control, uneven texture of hydrogel, etc. Time, good shape, uniform and stable effect

Active Publication Date: 2015-09-09
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, calcium chloride is mostly used as the gelling agent of sodium alginate, but under the action of free calcium, sodium alginate gels too quickly, which easily leads to uneven texture of the hydrogel, and the shape is difficult to control

Method used

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  • Preparation method of pH-sensitive type hydrogel
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  • Preparation method of pH-sensitive type hydrogel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Calcium carbonate addition test—the mass fraction of calcium carbonate affects the hardness of pH-sensitive hydrogels. The dissolution temperature was 60°C, the ultrasonic power was 400W, the mass fraction of gluconolactone was 0.6%, and the gelation temperature was 4°C.

[0021] Table 1 Effect of calcium carbonate mass fraction on pH-sensitive hydrogel hardness

[0022]

[0023] It can be seen from Table 1 that when the mass fraction of calcium carbonate is lower than 0.3%, the hardness of the pH-sensitive hydrogel increases with the increase of the mass fraction of calcium carbonate. When the mass fraction of calcium carbonate is higher than 0.3%, the gel hardness does not change much. This shows that a certain mass fraction of calcium carbonate is beneficial to increase the hardness of the pH-sensitive hydrogel.

Embodiment 2

[0025] Gluconolactone addition test—the mass fraction of gluconolactone affects the release rate of calcium ions, thereby affecting the hardness of the pH-sensitive hydrogel. The dissolution temperature is 60°C, the ultrasonic power is 400W, the mass fraction of calcium carbonate is 0.3%, and the gelling temperature is 4°C.

[0026] Table 2 Effect of mass fraction of gluconolactone on hardness of pH-sensitive hydrogel

[0027]

[0028] It can be seen from Table 2 that when the mass fraction of gluconolactone is lower than 0.6%, the hardness of the pH-sensitive hydrogel increases with the increase of the mass fraction of calcium carbonate. When the mass fraction of gluconolactone was higher than 0.6%, the hardness of the gel did not change much. This shows that a certain mass fraction of gluconolactone is beneficial to increase the hardness of the pH-sensitive hydrogel.

Embodiment 3

[0030] Gelatin addition test—the mass fraction of gelatin affects the elasticity and hardness of pH-sensitive hydrogels. The structural stability of the pH-sensitive hydrogel was evaluated by measuring the storage modulus (G'), loss modulus (G"), and loss factor (tanδ). The dissolution temperature was 60°C, the ultrasonic power was 400W, and carbonic acid The amount of calcium added was 0.3%, the mass fraction of gluconolactone was 0.6%, the gelation temperature was 4°C, and the oscillation frequency was 0.1Hz.

[0031] Table 3 Effect of gelatin mass fraction on the elasticity and hardness of pH-sensitive hydrogels

[0032]

[0033] It can be seen from Table 3 that with the increase of the gelatin mass fraction, the gel elasticity shows an upward trend, and the gel hardness, G', G", and tanδ first increase and then decrease. When the gelatin content is 0.9%, the gel elasticity reaches 0.955 , the gel hardness reached 905g, G' and G" reached the maximum value respectively, ...

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Abstract

The invention discloses a preparation method of pH-sensitive type hydrogel. The preparation method comprises the following steps: mixing and dispersing sodium alginate with mass fraction of 1.5% (w / v, similarly hereinafter), 0.9% of gelatin, 0.1% of fish skin collagen and 0.1% of agar into 100mL of distilled water; sufficiently stirring in a 60-DEG C water bath; carrying out 400W ultrasonic treatment until sodium alginate and the gelatin are sufficiently dissolved, wherein the hardness and the elasticity of the hydrogel can be increased by adopting the gelatin, the dissolving of the sodium alginate and the gelatin can be quickened through the ultrasonic treatment, and de-foaming effect is achieved, 0.3% of calcium carbonate is added as a gelling agent, and 0.6% of glucolactone is used as a slow-release preparation of calcium ions; quickly stirring to prepare a turbid liquid, immediately pouring the turbid liquid into a mould and standing and forming gel at 4 DEG C. The shape of the mould can be determined according to the production needs. The pH-sensitive type hydrogel prepared by the method is uniform and stable in texture and good in shape, and has swelling rates of 3.28%, 26.31% and 34.25% 50 minutes after simulating gastric juice, intestinal juice and colon juice.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of a pH-sensitive hydrogel. Background technique [0002] Sodium alginate calcium gel has good biocompatibility and is widely used as a controlled release agent. In order to improve its controlled release performance, sodium alginate can be chemically modified or compounded with other substances to slow down the swelling rate of the hydrogel. The chemical modification process is cumbersome, and organic reagents need to be added, the production cost is high and it is not conducive to human health. Compounding sodium alginate with polymers with opposite charges can improve the compactness of the hydrogel network structure through electrostatic interaction, thereby improving its controlled release performance, such as the composite water of sodium alginate and chitosan gel. However, there are few reports on the preparation of composite hydrogels using...

Claims

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Application Information

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IPC IPC(8): C08L5/04C08L89/00C08K3/26C08K5/1545C08J3/075
Inventor 陈海华王雨生张楠李倩倩赵阳尚梦珊
Owner QINGDAO AGRI UNIV
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