【摘要】 选用相容性好、无毒且可降解的海藻酸钠作为基质材料,采用W/O乳化-离子交联法制备海藻酸钠微球。考察了内外部固化方法、油/水相体积比、乳化剂用量、搅拌速度以及海藻酸钠溶液质量分数等主要工艺参数对微球形貌、粒径大小及分布的影响,从而确定较为理想的微球制备工艺。实验结果显示,当油/水相体积比1∶1、乳化剂用量为6滴司盘-80和2滴吐温-80、搅拌速度500 r/min、海藻酸钠溶液质量分数为2%以及使用外部固化法时,制备得到的海藻酸钠微球球形度较好,粒径分布较窄,主要在7μm~40μm范围内,其在水中分散性良好。在所有工艺条件中,水相中海藻酸钠的质量分数对微球粒径和分散性起主要作用。更多还原

【Abstract】 Sodium alginate with excellent biocompability,nontoxiciy and biodegradation was selected to prepare microspheres by means of W/O emulsifying-ionic crosslinking. The influences of processing parameters,such as outer/inner solidification,the O/W volume ratio,the content of emulsifers,stirring speed as well as the concentration of sodium alginate solution on the morphology,particle diameter and distribution of sodium alginate microspheres were investigated in order to optimize the preparation processing parameters. The results showed that,1 ∶ 1 of O/W volume ratio,6 drops of span-80 and2 drops of tween-80,500 r/min of stirring speed,2 wt% sodium alginate solution and outer solidification were the optimum parameters for the preparation of sodium alginate microsphere,and such obtained microspheres had better sphericity,the diameter distribution was narrow and in the range of 7 μm ~ 40 μm,and these microspheres could be well dispersed. Among the above parameters,the concentration of sodium alginate in water phase acted as the main factor to influence the microsphere diameter and distribution.更多还原