塔里木大学学报2025，Vol.37Issue(1)：38-51,14.DOI:10.3969/j.issn.1009-0568.2025.01.005
木醋液"核@壳"复合型微凝珠的制备及其抑菌活性研究
Preparation of"Core@Shell"composite microcondensation beads of wood vinegar and its antibacterial activity
摘要
Abstract
In this study,wood vinegar composite microcondensation bead materials with a core-shell cross-linking structure were prepared using the principle of in situ gelation.The microcondensation bead materials were observed under scanning electron mi-croscopy to exhibit a good spherical distribution,a smooth shell with low roughness,and an evident three-dimensional mesh struc-ture with a well-defined particle size distribution.The success of the cross-linking process was confirmed by Fourier transform infra-red spectroscopy and X-ray diffraction analysis.The results of the in vitro drug release and antibacterial experiments demonstrated that the"core@shell"microcoagulant beads possessed a targeted effect and antibacterial activity.In the treatment of a mouse diar-rhoea model induced by enteropathogenic Escherichia coli,the microcondensation beads exhibited excellent antibacterial and anti-in-flammatory properties,as well as excellent biocompatibility.关键词
木醋液/原位凝胶化/抑菌效果/微凝珠Key words
wood vinegar/in situ gelation/antibacterial effect/microcondensation bead分类
医药卫生引用本文复制引用
鲁凯,李浩,刘燕..木醋液"核@壳"复合型微凝珠的制备及其抑菌活性研究[J].塔里木大学学报,2025,37(1):38-51,14.基金项目
塔里木大学校长基金硕士人才项目(TDZKSS202124) （TDZKSS202124）
