淀粉基止血粉的制备及其性能研究

Preparation and Properties of Starch Based Hemostatic Powder

研究开发高效且快捷的止血材料一直是科学研究者研究的重点课题。本文利用交联反应制备了一种新型淀粉基止血粉。研究结果表明红外光谱和表面元素分析验证了交联反应的进行。当反应时间为90min,交联剂含量为2%时,反应温度为70℃时,止血粉本身网状交联结构具有较高的吸水倍率和较快的吸水速度。止血粉的研究结果具有很高的应用推广价值。

The research and development of efficient and fast hemostatic materials has always been the key topic of scientific researchers.A new starch based hemostatic powder was prepared by cross-linking reaction.The experimental results showed that the cross-linking reaction was verified by infrared spectroscopy and surface element analysis.When the reaction time was 90min,the content of crosslinking agent was 2%,and the reaction temperature was 70℃,the reticular crosslinking structure of hemostatic powder had higher water absorption rate and faster water absorption speed.The results of the study have a high value of application and promotion.