水凝胶纤维的制备及其抗菌性能研究

Study on preparation and antibacterial properties of hydrogel fibers

以海藻酸钠(ALG)作为聚合物网络模板,过硫酸铵(APS)为反应引发剂,丙烯酸钠(SA)和甲基丙烯酸聚六亚甲基盐酸胍(M-PHMG)为反应单体,甲基丙烯酸魔芋葡甘聚糖(KGM-MA)为交联剂,通过挤出成丝自由基聚合简易两步法成功制备具有双网络3D结构的抗菌水凝胶纤维。结果表明制备的水凝胶纤维边缘光滑,冻干后水凝胶纤维的直径为(400±10)μm,纤维溶胀倍数可达10;引入KGM-MA组分后,水凝胶纤维的力学性能有所下降;随着ALG组分占比的减少,水凝胶纤维的力学性能下降明显;抗菌试验证实,M-PHMG的引入使水凝胶纤维具有优异的抗菌性能。

With sodium alginate(ALG)used as the template for polymer network,ammonium persulfate(APS)used as the reaction initiator,sodium acrylate(SA)and polyhexamethylene guanidine hydrochloride methacrylate(M-PHMG)as the reaction monomer and konjac glucomannan(KGM-MA)as the crosslinking agent,the antibacterial hydrogel fiber with double network 3D structure was successfully prepared by a simple two-step method of extrusion-radical polymerization.The results showed that the prepared hydrogel fiber had smooth edge with the diameter of(400±10)μm after lyophilization.The swelling ratio could reach 10 times.After the addition of KGM-MA,the mechanical properties of the hydrogel fibers decreased,and with the decrease of the amount of ALG,the mechanical properties of the fibers decreased significantly.The antibacterial experiment confirmed that the introduction of M-PHMG made the hydrogel fiber have excellent antibacterial properties.