魔芋生物碱释药凝胶的制备研究

Preparation of Intelligent Gel with Konjac Alkaloid and its Effect of Biologic Prevention on Vegetable Pesticides

为研究生物碱释药凝胶的制备及其生物防治效果,对魔芋生物碱进行提取分离,并以其为芯材,以海藻酸钠和魔芋胶为材料,用锐孔-凝固法研究魔芋生物碱释药凝胶的制备的工艺条件。探讨了材料组成、氯化钙浓度、固化时间及下滴速度和高度对释药凝胶效果的影响。结果表明,飞粉与乙醇配比以1:3,常温下机械桨叶高速搅拌48h为佳。干柱层析时以甲醇为展开剂,且展开剂与被展开溶液之间配比以3ml:3ml效果最好。正交试验结果表明,海藻酸钠和魔芋胶的最佳配比为10:1,氯化钙浓度为0.25mol/L,固化最佳时间为10min,下滴速度和高度分别以120～180滴/min和10～15cm为宜。

In order to study the preparation of intelligent gel and its cure effect of microencapsulated alkaloid. Using konjac alkaloid which had been extracted and isolated as the core material and sodium alginate with konjac gum as the principal wall material, then investigated them by means of piercing method. Simultaneity, we also discussed the effect of material, calcium chloride concentration, solidification time and the drop speed and height on intelligent gel. It was found that the konjac light-flour and alcohol radio of 1：3, and mixing them at high speed for 48h at room temperature got the best result. In the Dry Alumina Column Chromatography （DACH）, we used methanol as dispersing agent. The optimum ratio of the dispersing vs. dispersed agent was determined to be 3ml： 3ml. The results oforthogonal experiment indicated the optimum ratio of sodium alginate and konjac gum was 10：1 ;the calcium chloride concentration, 0.25mol/L; solidification time, 10mins; and the drop speed and height were 120～180 drops/min and 10～15cm,respectively.