【摘要】 通过对壳聚糖的化学交联和聚乙烯醇(PVA)的物理交联作用来提高壳聚糖/甘油磷酸体系的凝胶密度和凝胶强度,形成互穿网络结构体系,并在甘油磷酸盐作用下形成具有温度敏感pH依赖型的水凝胶,在体温下能迅速成胶。通过交联剂进一步强化后的互穿网络体系结构更致密,机械强度好。Fourier红外光谱证明凝胶中存在交联剂和壳聚糖形成的Sch iff’s键。经PVA和化学交联后的温敏凝胶具有更紧密的结构,在原位温敏性可生物降解植入剂应用领域具有发展潜力。更多还原

【Abstract】 The density and strength of chitosan hydrogel is improved by covalent crosslinking and physical crosslinking of poly(vinyl alcohol)(PVA),which forms an interpenetrating polymer network.The pH sensitive chitosan solution was neutralized to physiological pH by glycerol phosphate and remained stable at room temperature while allowing gel formation upon heating to 37 ℃.The structure and stress of the hydrogel was strengthened by PVA and covalently crosslinked to form the hydrogel matrix.Fourier transform infrared spectroscopy test shows that the chitosan is covalently crosslinked by the formation of Schiff’s base.With the crosslinked PVA and the covalent bonds,the thermosensitive hydrogel has intensified structure and may be useful for in situ gelling implants.更多还原