壳聚糖交联特性对壳聚糖/β-TCP微球成球性的影响

Effect of Chitosan Cross-linking Properties on Spherical Formation of Chitosan/β-TCP Microspheres

采用反相乳液悬浮法制备壳聚糖/β-TCP复合微球,在乳化前通过向壳聚糖/β-TCP溶液中加入戊二醛溶液的方法引入初交联工艺,目的在于提高复合微球的交联强度。通过动态流变学方法研究发现,加入交联剂后,壳聚糖溶液的粘度随搅拌时间的延长而增加,最后形成凝胶。根据所需微球的形貌及球径要求选择适当粘度的壳聚糖/β-TCP溶液作为水相进行乳化.结合所制备微球的形貌特点发现,在加入3m10.5%(质量分数,下同)的戊二醛溶液,初交联时间为10min时,制得的微球形貌最佳,其球径在100～450μm范围内且分布均匀。

Chitosan/β-TCP composite microspheres were fabricated by solid-in-water-in-oil （s/w/o） emulsion cross-linking method. In order to improve the cross-linking strength of the microspheres, the preparatory cross-linking procedure was introduced by adding dilute glutaraldehyde solution into chitosan/β-TCP slurry before emulsion in liquid paraffin. By rheological measuring, the kinetics of the initial stage of gelation in chitosan/β-TCP slurry containing glutaraldehyde was studied. When the procedure parameters of preparatory cross-linking were 3ml, 0.5%wt, and 10min, the optimal microspheres, which possess good spherical shape, and about 100μm -450μm of diameter, could be obtained.