Preparing method of edible chitosan elastic sponge with aromatic odor

A technology of aromatic smell and elastic sponge, which is applied in the field of elastic sponge, can solve the problems of application limitation, strong corrosion, harshness, etc., and achieve the effects of fast self-recovery ability, good fatigue resistance, and strong elastic modulus

Inactive Publication Date: 2019-08-09
GUANGDONG OCEAN UNIVERSITY
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0004] In order to increase the elasticity of chitosan sponge, there are currently many reports in the literature that achieve the goal by crosslinking chitosan with a crosslinking agent, but there are certain defects that need to be further improved, such as the use of The cross-linking agent is not friendly to the environment, or other conditions are relatively harsh, and the risk factor is high; such as the Chinese patent CN104288841A, which uses aliphatic aldehyde to cross-link chitosan to obtain a porous elastic chitosan sponge. This method adopts a single covalent cross-linking method The prepared chitosan sponge is easy to break during repeated use, and the covalent crosslinking agent is aliphatic aldehyde, most of which are toxic, causing secondary pollution to the environment and limiting clinical application
Chinese patent CN104629079A has prepared a kind of superhydrophobic chitosan oil-absorbing sponge with elasticity, adopts sodium tripolyphosphate as ion cross-linking agent and citral as the chitosan sponge with three-dimensional network structure prepared as covalent cross-linking agent, through The way of monolayer self-assembly reduces its surface free energy, thereby obtaining an elastic chitosan sponge with superhydrophobic-oil-absorbing properties. This sponge has good elasticity, high adsorption capacity and reusability, but tripolyphosphoric acid Sodium is easy to cause eutrophication of water body, which is not conducive to the ecological environment
Chinese patent CN104558988A adopts chitosan and polyvinyl alcohol through glutaraldehyde crosslinking, foaming and curing, sulfuric acid plasticization, 2-acrylamide-2-methylpropanesulfonic acid, glycerin to increase water absorption, polyethylene glycol softening preparation The chitosan sponge has good elasticity, air permeability and fast liquid absorption rate, but the process is complicated, the sulfuric acid in the material is highly corrosive, the operation risk factor is high, and glutaraldehyde is toxic, which is not conducive to the human body. health and environment

Method used

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  • Preparing method of edible chitosan elastic sponge with aromatic odor
  • Preparing method of edible chitosan elastic sponge with aromatic odor
  • Preparing method of edible chitosan elastic sponge with aromatic odor

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 has aromatic smell and the preparation of edible chitosan elastic sponge

[0038] The specific process is as follows:

[0039] S1. Take by weighing 1.2g chitosan powder, wherein the deacetylation degree of chitosan is 98%, molecular weight is 50KDa, is dispersed in 60mL deionized water at room temperature to form turbid liquid, with 1% (w / v) edible white vinegar Add above-mentioned turbid solution, obtain the chitosan-acid solution of 2.0% (w / v);

[0040] S2. Squeeze the lemon juice and dilute it by 1 time;

[0041] S3. Add the lemon juice obtained above to the chitosan-acid solution drop by drop, and continue stirring to fully cross-link chitosan and lemon juice to obtain a suspension; pour the suspension into twelve In the orifice plate, after standing still for defoaming, put it in the refrigerator to freeze at -20°C, thaw at room temperature, and cycle freeze-thaw three times; finally place it in a vacuum freeze dryer for freeze-drying for 18 hours to...

Embodiment 2

[0046] A kind of chitosan elastic sponge that has aromatic smell and edible, concrete preparation process is as follows:

[0047] S1. Take by weighing 0.6g chitosan powder, wherein the deacetylation degree of chitosan is 90%, molecular weight is 20KDa, is dispersed in 60mL deionized water at room temperature and forms turbid liquid, mixes 1% (w / v) citric acid Add above-mentioned turbid solution, obtain the chitosan-acid solution of 1.0% (w / v);

[0048] S2. Juicing the lime to obtain lime juice;

[0049] S3. Add lime juice dropwise to the above-mentioned chitosan-acid solution, continue to stir, so that chitosan and fruit juice are fully cross-linked to obtain a suspension; the suspension is poured into a twelve-hole plate, After standing still for defoaming, put it in the refrigerator to freeze at -20°C, and freeze-thaw cycle three times; finally, place it in a vacuum freeze dryer to freeze-dry for 24 hours;

[0050] S4. Then put the freeze-dried sample into a citral food-gr...

Embodiment 3

[0052] A kind of chitosan elastic sponge that has aromatic smell and edible, concrete preparation process is as follows:

[0053] S1. take by weighing 1.8g chitosan powder, wherein the degree of deacetylation of chitosan is 98%, molecular weight is 70KDa, is dispersed in 60mL deionized water at room temperature to form cloudy liquid, adds 1% (w / v) lactic acid Above-mentioned turbid solution obtains the chitosan-acid solution of 3.0% (w / v);

[0054] S2. Juicing the grapes to obtain grape juice;

[0055] S3. Add grape juice dropwise to the above-mentioned chitosan-acid solution, continue to stir, so that chitosan and fruit juice are fully cross-linked to obtain a suspension; this suspension is poured into a twelve-hole plate, After standing still for defoaming, put it in the refrigerator to freeze at -20°C, and freeze-thaw cycle three times; finally, place it in a vacuum freeze dryer to freeze-dry for 24 hours;

[0056] S4. Then put the freeze-dried sample into a food-grade et...

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Abstract

The invention discloses a preparing method of an edible chitosan elastic sponge with an aromatic odor. According to the method, juice replaces an existing cross-linking agent to be subjected to a cross-linking reaction with chitosan, then a reaction product is subjected to a covalent cross-linking reaction with aldehydes from an edible plant to prepare the edible chitosan elastic sponge with the aromatic odor. The edible chitosan elastic sponge with the aromatic odor has the advantages of edibility, aromatic odor, high tensile strength, high elasticity moduli, high breaking tenacity, rapid self-recovery capability, good fatigue resistance, high gas permeability, high adsorption capacity, biocompatibility, bacterial resistance, environmental protection performance (the material is free of pollution) and the like; besides, the process has the advantages that the process is environmentally friendly, easy to operate and safe, the materials are recycled, and no secondary pollution is causedaccordingly; the prepared sponge can be applied to the field of artificial meat food, perfume satchels, chewing gum, hemostasis dressings, tissue engineering scaffolds, oil-water separation, heavy metals, dyestuff adsorbents and the like.

Description

technical field [0001] The invention relates to the technical field of elastic sponges, in particular to a preparation method of an edible chitosan elastic sponge with aromatic smell. Background technique [0002] Chitosan (CS), as the only basic polysaccharide, is considered as a renewable and unique cationic biopolymer with excellent biocompatibility, antibacterial activity, biodegradability and low immunogenicity. These excellent properties make chitosan an ideal candidate material for biomedical materials, tissue engineering materials, and environmental protection materials. There are a large number of functional groups such as amino groups and hydroxyl groups in the molecular structure of chitosan, which will form various intramolecular and intermolecular hydrogen bonds and form a chitosan macromolecular network structure. However, the mechanism of chitosan’s own ionic network structure The toughness is weak, which limits its application in some fields. In order to sol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J9/28C08J9/40C08L5/08
CPCC08J9/28C08J9/40C08J2201/0484C08J2305/08
Inventor 李程鹏梁凤颜李思东侯婷婷黄娜杨倩邱洪茂梁美双张冬英
Owner GUANGDONG OCEAN UNIVERSITY
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