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目的:阐明溶剂、盐浓度、温度及p H对桃胶改良前后溶胀性能的影响,为阐明其缓释性能提供实验依据。方法:采用称重法测定原桃胶和改良桃胶辅料溶胀前后的干重、湿重,计算平衡溶胀率。结果:在不同溶剂中,改良桃胶的平衡溶胀率普遍明显高于原桃胶;桃胶改良前后的平衡溶胀率为二甲基亚砜>水>无水乙醇;在不同盐浓度中,桃胶改良前后的平衡溶胀率基本相同,均不受盐浓度影响,但显著小于水;在不同温度中,温度越高,桃胶改良前后的溶胀性能均越大,且改良桃胶更优;在不同p H溶液中,原桃胶易受酸碱度影响,而改良桃胶的平衡溶胀率不受其影响,且表现出更佳的溶胀性能。结论:改良桃胶的溶胀性能显著优于原桃胶;桃胶改良前后的溶胀性能受溶剂、温度的影响显著,而对盐浓度和p H(原桃胶易受影响)则不敏感。
OBJECTIVE: To elucidate the effect of solvent, salt concentration, temperature and p H on the swelling properties of peach gum before and after modification, and provide experimental basis for clarifying its sustained release performance. Methods: Weighing method was used to determine the dry weight and wet weight of original peach gum and modified peach gum before and after swelling, and the equilibrium swelling rate was calculated. Results: In different solvents, the equilibrium swelling rate of the modified peach gum was generally higher than that of the original peach gum. The equilibrium swelling rate of peach gum before and after modification was dimethyl sulfoxide> water> ethanol. Under different salt concentrations, peach The equilibrium swelling rate before and after gel modification was basically the same, and was not affected by the salt concentration, but significantly lower than that of water. At higher temperatures, the swelling properties of peach gum were better before and after modification, and peach gum was better. In different p H solution, the original peach gum susceptible to pH, and the modified peach gum equilibrium swelling rate is not affected, and showed better swelling properties. CONCLUSION: The swelling properties of the modified peach gum are better than that of the original peach gum. The swelling properties of the peach gum are significantly affected by the solvent and temperature, but not sensitive to the salt concentration and p H (the original peach gum susceptible).