层状壳聚糖水凝胶的制备与性能

通过两步低温辐射和冷冻/解冻循环相结合的方法制备聚乙烯醇/聚氧乙烯(PVA/PEO)为基层,聚乙烯醇/壳聚糖(PVA/CS)为上层抗菌功能层的层状壳聚糖水凝胶。通过对吸收剂量、电子束流、聚合物溶液浓度等的研究确定最佳制备工艺,并通过溶胀性能、力学性能、抗菌性能及红外光谱和扫描电镜表征所得层状水凝胶的结构与性能。结果表明,该方法制备的层状壳聚糖水凝胶具有明显的层状结构,层间结合紧密,壳聚糖结构未改变;层状水凝胶的溶胀性能随着壳聚糖含量增大而逐渐增大,60%CS含量平衡溶胀度达到2 200%;层状水凝胶力学强度随着壳聚糖含量增加而先增大后减小,40%CS含量下层状水凝胶从PVA/PEO凝胶的0.35MPa提高到0.47 MPa;抗菌性能测试表明层状水凝胶对大肠杆菌和金黄色葡萄球菌均具有明显的抑菌效果,抑菌性能随着壳聚糖含量的提高而增大。

Preparation and properties of layered chitosan hydrogel

The layered chitosan hydrogels were prepared by a two-step method of low temperature irradiation and freeze/thaw cycle. The poly (vinyl alcohol)/poly (ethylene oxide) (PVA/PEO) was the basic layer and the poly (vinyl alcohol)/chitosan (PVA/CS) was the second layer with antibacterial property. The best preparation technology was selected by the research of absorbed dosage, electron-beam current and concentration of polymer solution. And the structure and properties of the layered hydrogel were characterized by FTIR and SEM, swelling test, mechanical test and antibacterial test. The results showed that the layered hydrogel prepared by this method had an obvious layered structure and closely interlayer combination, there was no significant structural changes. The swelling property increased gradually with the increasing of chitosan content, and the equilibrium swelling degree of 60% CS reached 2200%. The mechanical strength of layered hydrogel increased firstly and then decreased with the increasing content of chitosan. The tensile strength of layered chitosan with 40% CS increased from 0.35 MPa of PVA/PEO hydrogel to 0.47 MPa. The antibacterial test showed that the layered hydrogels had obviously antibacterial effects on Escherichia coli and staphylococcus, and the antibacterial effects increased with the increasing content of chitosan.