食品与发酵工业2015，Vol.41Issue(9)：97-101,107,6.DOI:10.13995/j.cnki.11-1802/ts.201509019
京尼平交联制备壳聚糖微球工艺优化与分析
Optimization and analysis for the preparation of genipin crosslinked chitosan microspheres
摘要
Abstract
Chitosan microspheres were fabricated with genipin as crosslinker by reverse phase suspensioncrosslinking method.To optimize the preparation process, the orthogonal experiment was adopted on the basis of single factor experiments.The optimal preparation conditions were as follows: acetic acid solution concentration 2 ％ (wt.％), chitosan concentration in acetic acid solution 3 ％ (w/v), the dosage of genipin 30 ％ (mgenipin/mchi) , crosslinking temperature 35 ℃, crosslinking time 2 h, the dosage of Tween-20 (w/v), stirring speed 600 r/min.The microspheres fabricated under the optimal preparation conditions were characterized by scanning electron microscope (SEM), Fourier transform infrared spectrometer (FTIR) , X-ray dffractometer (XRD), laser diffraction particle size analyzer.SEM indicated the spherical shape with smooth surface of chitosan microspheres.FITR and XRD confirmed chemical crosslinking of genipin with chitosan and the amorphous state of chitosan microspheres.The optimized microspheres with a D50 of 34.6 μm showed a normal size distribution.关键词
壳聚糖/京尼平/交联/微球/工艺优化Key words
chitosan/genipin/crosslinking/microspheres/process optimization引用本文复制引用
罗美,尹中华,彭海龙,郑典模,熊华..京尼平交联制备壳聚糖微球工艺优化与分析[J].食品与发酵工业,2015,41(9):97-101,107,6.基金项目
国家自然科学基金资助项目(21266020) （21266020）
江西省教育厅青年基金项目(GJJ13039) （GJJ13039）
江西省青年科学基金(2014BAB213003) （2014BAB213003）
