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Preparation method of konjac glucomannan gel microspheres

A technology of konjac glucomannan and gel microspheres, which is applied in the preparation of microspheres, microcapsule preparations, etc., can solve the problems of difficulty in obtaining uniform beads, complex screening procedures, and large manpower and material resources. Achieve the effect of maintaining biological activity and biological stability, simple preparation process and simple test equipment

Active Publication Date: 2016-12-14
SOUTHWEAT UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the above method, because the konjac mannan aqueous solution is a clear liquid, it is impossible to realize spraying and preparing konjac glucomannan gel microspheres with uniform particle size, not only the production efficiency is low, but also the konjac glucomannan with a smaller particle size cannot be obtained. Sugar gel microspheres cannot solve the problem that the size of the microspheres is difficult to control and it is difficult to obtain uniform beads. In practical applications, complex screening procedures are required, which consume a lot of manpower and material resources.

Method used

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  • Preparation method of konjac glucomannan gel microspheres
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  • Preparation method of konjac glucomannan gel microspheres

Examples

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Embodiment 1

[0030] A preparation method of konjac glucomannan gel microspheres, comprising the following steps:

[0031] Step 1. Add 1 g of konjac glucomannan to 25 mL of ethanol aqueous solution, and stir at 40° C. for 1 hour to obtain a konjac glucomannan dispersion; the volume ratio of ethanol and water in the ethanol aqueous solution is 1:25 ;

[0032] Step 2: Add the konjac glucomannan dispersion into 30mL of liquid paraffin, and add 0.6mL of Span-80 and 0.8g of sodium hydroxide to the liquid paraffin, and stir at 40°C for 1 hour to obtain konjac glucomannan Mannan emulsion;

[0033] Step 3, adding 1 mL of 0.5 mol / L hydrochloric acid and 1 mL of glutaraldehyde to the konjac glucomannan emulsion, stirring and reacting for 8 hours to obtain gel microspheres;

[0034] Step 4, washing the gel microspheres with cyclohexane, ethanol, and pure water until neutral, and freeze-drying to obtain konjac glucomannan gel microspheres.

Embodiment 2

[0036] A preparation method of konjac glucomannan gel microspheres, comprising the following steps:

[0037] Step 1: Add 3 g of konjac glucomannan into 35 mL of aqueous ethanol, and stir at 500 r / min for 3 hours at 60° C. to obtain a dispersion of konjac glucomannan; the volume ratio of ethanol and water in the aqueous ethanol is 1:30;

[0038] Step 2. Add the konjac glucomannan dispersion into 60mL of liquid paraffin, and add 1.2mL of Span-80 and 2g of sodium hydroxide into the liquid paraffin, and stir at 500r / min at 60°C for 3 hours. Obtain konjac glucomannan emulsion;

[0039] Step 3, adding 5 mL of 1.5 mol / L hydrochloric acid and 5 mL of glutaraldehyde to the konjac glucomannan emulsion, stirring and reacting at 500 r / min for 12 hours to obtain gel microspheres;

[0040] Step 4, washing the gel microspheres with cyclohexane, ethanol, and pure water until neutral, and freeze-drying to obtain konjac glucomannan gel microspheres.

Embodiment 3

[0042] A preparation method of konjac glucomannan gel microspheres, comprising the following steps:

[0043] Step 1: Add 1.2 g of konjac glucomannan into 30 mL of aqueous ethanol, and stir at 600 r / min for 2 hours at 50° C. to obtain a dispersion of konjac glucomannan; the volume of ethanol and water in the aqueous ethanol solution The ratio is 3:27;

[0044]Step 2. Add the konjac glucomannan dispersion to 45mL of liquid paraffin, and add 0.9mL of Span-80 and 1.2g of sodium hydroxide to the liquid paraffin, and stir at 50°C at 600r / min for 2 hours , to obtain konjac glucomannan emulsion;

[0045] Step 3, adding 3 mL of 1 mol / L hydrochloric acid and 3 mL of glutaraldehyde to the konjac glucomannan emulsion, stirring and reacting at 600 r / min for 10 hours to obtain gel microspheres;

[0046] Step 4, washing the gel microspheres with cyclohexane, ethanol, and pure water to neutrality, and freeze-drying to obtain konjac glucomannan gel microspheres; figure 1 The transmission el...

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Abstract

The invention discloses a preparation method of konjac glucomannan gel microspheres. The preparation method includes: (1), adding konjac glucomannan into a water solution containing certain alcohol, and stirring to obtain a dispersion; (2), adding the dispersion into an oil phase, adding an emulsifier and alkaline substance, and stirring to obtain an emulsion; (3), adding an acidic solution and glutaraldehyde into the emulsion, and stirring for reaction to obtain gel microspheres; (4), using cyclohexane, alcohol and purified water to wash the gel microspheres to be neutral, and lyophilizing to obtain the konjac glucomannan gel microspheres. By the method, the konjac glucomannan gel microspheres which are uniform in grain size can be prepared and have porous structure. The method can be used for preparing media used for biochemical fine separation and gel microspheres serving as a drug conveying carrier, is expected to be capable of maintaining bioactivity and biostability of drugs and can be used for essence adsorption and controlled-release carriers. Due to small grain size, the konjac glucomannan gel microspheres can be dispersed in media well and are free of settling after being placed for a long time.

Description

technical field [0001] The invention relates to a preparation method of gel microspheres, in particular to a preparation method of konjac glucomannan gel microspheres. Background technique [0002] Konjac is a plant of the Araceae family Amorpho phallus konjac K.Koch as a corm. The main component is polysaccharides, which are polysaccharides linked by glucose and mannose through β1,4-glucosidic bonds, and the ratio of mannose to glucose in the molecular chain is 2:1. Dextran has been widely used as a natural polysaccharide chromatography medium. Konjac glucomannan is very similar to dextran in structure. Konjac glucomannan (KGM) is a kind of - A neutral heteropolysaccharide linked by glycosidic bonds, its molecular structure is similar to that of dextran, and has many characteristics as an ideal biomaterial: high hydrophilicity, good biocompatibility with biological macromolecules, The molecule is rich in active hydroxyl groups and is easy to be chemically modified. Theref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01J13/02B01J13/06
CPCB01J13/02B01J13/06
Inventor 龙晓燕罗学刚何毅
Owner SOUTHWEAT UNIV OF SCI & TECH
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