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应用壳聚糖-海藻酸盐微囊技术制备了一系列胰岛素微囊，并研究了不同反应条件如海藻酸钠浓度、壳聚糖浓度、壳聚糖分子量及壳聚糖溶液pH值对微囊的胰岛素包封率及其释放性能的影响。结果表明，海藻酸钠浓度越高，微囊对胰岛素的包封率越高，在模拟小肠液中释放速率越低；壳聚糖浓度越大，微囊的胰岛素包封率及其在模拟胃液中释放率越高，在模拟肠液中释放达最大值所需时间越长；而随壳聚糖分子量减小，微囊在胃液中释放率增高；壳聚糖溶液pH值的变化对微囊的胰岛素包封率未造成明显影响。
A series of insulin microcapsules were prepared by using chitosan-alginate microcapsules. The effects of different reaction conditions such as sodium alginate concentration, chitosan concentration, molecular weight of chitosan and pH value of chitosan solution on microcapsules Insulin encapsulation efficiency and its release performance. The results showed that the higher the concentration of sodium alginate, the encapsulation efficiency of microcapsules to insulin is higher, and the release rate in simulated intestinal fluid is lower. The greater the concentration of chitosan, the encapsulation efficiency of microcapsules and its effect on simulated gastric fluid The higher the release rate, the longer it takes to release the maximal value in the simulated intestinal fluid. With the decrease of the molecular weight of chitosan, the release rate of microcapsules in the gastric juice increases. The change of the pH value of the chitosan solution on the microcapsules Insulin encapsulation efficiency did not cause significant effect.