目的 考察魔芋葡甘聚糖(konjac glucomannan, KGM)的加入对超多孔水凝胶(superporous hydrogels,SPH)体系性能的影响。方法 采用泡沫聚合法制备超多孔水凝胶,分别考察体系的外观、密度、孔隙率、机械强度、吸湿性及其溶胀和溶蚀动力学,比较加入魔芋葡甘聚糖前后上述性质的变化。结果 新型魔芋葡甘聚糖超多孔杂化水凝胶(superporous hydrogel hybrids, SPHH)和原超多孔水凝胶均呈白色多孔海绵状,密度小于1 g·mL-1,孔隙率约为88%,临界相对湿度小于75%,机械强度分别为(1 998.81±18.42)、(1 712.32±16.15) N·cm-2,吸水3 min时溶胀比分别约为160、100,搅拌12 h后溶蚀率分别达50%、70%。结论 魔芋葡甘聚糖的加入能够在不影响体系多孔结构的同时,显著改善凝胶的机械强度和溶胀、溶蚀性能。
Abstract
OBJECTIVE To study the influence of konjac glucomannan (KGM) on properties of superporous hydrogel (SPH). METHODS SPHs with or without KGM were prepared by foam polymerization method. The appearance, density, porosity, critical relative humidity (CRH),mechanical strength, swelling and erosion kinetics of superporous hydrogel hybrids(SPHH) and SPH were tested and compared. RESULTS Both KGM-SPHH and SPH showed as white spongy mass with density of less than 1 g·mL-1, porosity of 88% and CRH of less than 75%. Their mechanical strength were (1 998.81±18.42)、(1 712.32±16.15) N·cm-2, respectively. The swelling ratio were 160 and 100 respectively after immersed in water for 3 min. But their erosion ratios at 12 h were 50% and 70% respectively. CONCULSION KGM-SPHH could maintain the superporous structure of SPH,and shows better mechanical property and swelling and erosion performance.
关键词
魔芋葡甘聚糖 /
超多孔水凝胶 /
机械强度 /
溶胀 /
溶蚀
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Key words
konjac glucomannan /
superporous hydrogel /
mechanical strength /
swelling /
erosion
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中图分类号：
R944
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参考文献
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脚注
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基金
国家自然科学基金资助项目(30902010)
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