pH敏感性含糖共聚水凝胶Poly(AM/IA/VBG)的制备与性能

PREPARATION AND PROPERTIES OF SUGAR- CONTAINING HYDROGELS POLY(AM/IA/VBG)

用4-乙烯基苄基胺与葡萄糖内酯反应合成了4-乙烯苄基葡萄糖酰胺单体(VBG),然后以亚甲基双丙烯酰胺(BisA)为交联剂,与丙烯酰胺(AM)、衣康酸(IA)共聚得到含糖结构的三元共聚水凝胶。用热重分析对水凝胶的稳定性进行了表征。水凝胶的膨胀比随着VBG或IA含量的增加而下降;在低pH值或高pH值时水凝胶的膨胀比下降。随氯化钠浓度的提高,水凝胶的膨胀比下降。随着温度的升高水凝胶的膨胀比出现不同的变化,凝胶中VBG含量的增加,水凝胶的膨胀比随着温度的升高而下降,凝胶中IA含量的增加,水凝胶的膨胀比随着温度的升高反而升高。

Sugar-containing monomer glycosylallylamide (VBG) was synthesized by 4-vinylbenzyl amine and δ-gluconolactone in DMF solution. The structure of monomer (VBG) was confirmed by ~1H-NMR spectrum. The sugar-based hydrogels were prepared by free radical copolymerization of VBG with acryamide(AM) and itaconic acid(IA) using potassium persulfate(KPS) as initiator in the presence of the crosslinking reagent N,N′/-methylen-bis-acrylamide (Bis).The thermal stability of the dry hydrogel was determined by TGA. The effects of factors on swelling ratio of the hydrogel, such as temperature, pH and the salt concentration, were studied. The results show that the swelling ratio of the hydrogel decreases with the increasing of the feeding ratio of VBG or IA. The swelling ratio of the hydrogel decreases obviously at the lower or higher pH. It shows that the hydrogels respond to acid strongly. The swelling ratio of the hydrogel also decreases in the salt solution. The swelling ratio of the hydrogels shows different change with increasing the temperature.