【摘要】 简要综述了感温型凝胶微粒的微观结构 ,及其制备方法和影响其膨胀 -收缩性能的主要因素等方面的研究进展。迄今凝胶微粒按微观结构可分为均质型和核 -壳型两大类。制备均质结构凝胶微粒常采用无皂乳液聚合 ;制备核 -壳结构时 ,常先采用无皂乳液合成核颗粒 ,再在核表面通过包缚或接枝分别形成交联式或线形凝胶壳层。为了使凝胶微粒有较大的体积膨胀率和温度感应速度 ,常在制备壳层时在单体溶液中加入一些离子基团。凝胶微粒的温度感应特性会随化学环境的变化而不同。更多还原

【Abstract】 The progress of the investigations on the microstructure, the preparation methods and the swelling/shrinking characteristics of thermo sensitive microgels was briefly reviewed. According to the microstructure, the microgels could be classified into homogeneous type and core shell type. The homogeneous microgels are often prepared by surfactant free emulsion polymerization. The core shell hydrogel particles are prepared with a two step method. In order to get larger swelling ratio and faster responsiveness, ion groups are often added into monomer solutions when preparing shells of thermo sensitive microgels. The swelling/shrinking properties of thermo sensitive microgels might be different when chemical environment changed.更多还原