单宁酸对海藻酸钠/壳聚糖微球性能的影响

摘要研究了单宁酸的引入对海藻酸钠/壳聚糖水凝胶在微球化和微胶囊化应用性能方面的影响。首先制备了单宁酸交联改性的海藻酸钠/壳聚糖水凝胶微球。利用傅里叶变换红外光谱分析了共混物分子结构间的相互作用，采用热重分析仪考察了微球热稳定性，并研究了单宁酸的加入对微球粒径、含水量和溶胀性的影响。结果表明由于单宁酸与海藻酸钠/壳聚糖之间的交联作用，它的加入改善了微球的热稳定性，增加了微球的粒径并提高了微球的含水量和溶胀率。在此基础上，单宁酸交联的海藻酸钠/壳聚糖水凝胶包封薄荷油进行微胶囊化应用，证明单宁酸交联的聚合物所制备的微胶囊，包封率更高，热稳定性更好。

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	朱静敏
	党乐平
	卫宏远

关键词：海藻酸钠壳聚糖单宁酸微球薄荷油

Abstract： Effects of the introduction of tannic acid on the properties of sodium alginate/chitosan hydrogels in microsphere and microencapsulation applications were investigated. First, alginate/chitosan hydrogel microspheres modified by tannic acid were prepared for further characterization. Fourier transform infrared spectra (FTIR) was used to analyze the possible interactions of the molecules in the blends, thermal gravimetric analyzer (TGA) was used to evaluate the thermal stability of microspheres, and the effects of the addition of tannic acid on the particle size, water content and swelling properties of the microspheres were studied. The results show that the presence of tannic acid improves the thermal stability of the microspheres and increases the particle size and improves the water content and swelling rate due to the crosslinking effect between tannic acid and sodium alginate/chitosan. Then the sodium alginate/chitosan hydrogel cross-linked with tannic acid was used to encapsulate peppermint oil. The result proves that microcapsules prepared with tannic acid cross-linked polymer had higher encapsulation rate and better thermal stability.

Keywords： sodium alginate； chitosan； tannic acid； microcapsules； peppermint oil

Received 2020-01-16;

Corresponding Authors: 党乐平,E-mail:dangleping@tju.edu.cn。 Email: dangleping@tju.edu.cn

About author: 朱静敏(1994-),女,硕士研究生,现从事单宁酸对海藻酸钠/壳聚糖水凝胶微球性能的研究。

引用本文:

朱静敏, 党乐平, 卫宏远.单宁酸对海藻酸钠/壳聚糖微球性能的影响[J]. 化学工业与工程, 2021,38(1): 61-68

Zhu Jingmin, Dang Leping, Wei Hongyuan.Modification of Sodium Alginate/Chitosan Hydrogel Microspheres Cross-linked by Tannic Acid[J]. Chemcial Industry and Engineering, 2021,38(1): 61-68

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