白及/魔芋复合凝胶体系的构建及性能表征

Construction and Characterization of Bletilla striata/konjac gel System

以白及/魔芋为基质,采用冻融法构建了一种具有抑菌功效的复合凝胶体系。通过单因素试验优化了白及/魔芋复合凝胶体系的制备工艺,利用红外光谱仪、X-射线衍射仪和扫描电子显微镜等对复合凝胶的结构及性能进行了表征,并考察了复合凝胶对大肠埃希氏菌和金黄色葡萄糖菌的抑菌效果。结果表明,当白及与魔芋质量比为3∶1,氢氧化钠浓度2 mg/g,凝胶温度70℃时,制备的复合凝胶性能较好,结构完整,孔隙均匀,吸水率高达1465.4%,透气量为114000.246 g/(m^(3)·h),最大应力为0.68 MPa,抑菌效果明显。白及/魔芋复合凝胶可作为一种具有潜在应用价值的新型抑菌敷料。

With Bletilla striata/konjac as the matrix,a composite gel system with antibacterial effect was constructed by freeze-thaw method.The preparation process of Bletilla striata/Konjac composite gel system was optimized by single factor experiment.The structure and properties of the composite gel were characterized by infrared spectrometer,X-ray diffractometer and scanning electron microscope,and the antibacterial effect of the composite gel on Escherichia coli and Staphylococcus aureus was investigated.The results showed that when the mass ratio of Bletilla striata to konjac was 3∶1,the concentration of sodium hydroxide was 2 mg/g,and the gel temperature was 70℃,the prepared composite gel had good performance,complete structure and uniform pores.The water absorption rate was as high as 1465.4%,the air permeability was 1140.246 g/(m^(3)·h),the maximum stress was 0.68 MPa,and the antibacterial effect was obvious.Bletilla striata/konjac composite gel can be used as a new antibacterial dressing with potential application value.