Method for determining gel swelling degree of cross-linked sodium hyaluronate

A technology of cross-linked hyaluronic acid and its determination method, which is applied in the field of determination of the swelling degree of cross-linked sodium hyaluronate gel, and can solve the problems of large subjective influence and inaccurate calculation results of swelling degree

Inactive Publication Date: 2020-12-29
HANGZHOU SINGCLEAN MEDICAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The calculation method for the swelling degree of cross-linked sodium hyaluronate in the existing industry standard YY/T 0962-2014, but the step of removing excess water has a great

Method used

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  • Method for determining gel swelling degree of cross-linked sodium hyaluronate
  • Method for determining gel swelling degree of cross-linked sodium hyaluronate
  • Method for determining gel swelling degree of cross-linked sodium hyaluronate

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Take two 500-mesh sieves in parallel and put them in a drying oven, weigh them respectively after cooling down to constant weight at 80°C, and record them as m 0 . Weigh about 0.2 g of cross-linked sodium hyaluronate gel in parallel and place them on two 500-mesh screens, place the screens in an evaporating dish, and add 40 mL of 0.9% sodium chloride solution to completely infiltrate the sample. After swelling for 40 minutes, take out the sieve, absorb the liquid around the sieve with filter paper, weigh the total mass of each group of samples and the sieve respectively, and record it as m 1 . Then, put the sieve into a drying oven, and after cooling down to constant weight at 80°C, weigh the total mass of each group of samples and the sieve respectively, and denote it as m 2 . Calculate the degree of swelling (Q)=(m 1 -m 2 ) / (m 2 -m 0 ), and take the average value as the measurement result.

Embodiment 2

[0024] Take two 500-mesh sieves in parallel and put them in a drying oven, weigh them respectively after cooling down to constant weight at 80°C, and record it as m 0 . Weigh about 0.2 g of cross-linked sodium hyaluronate gel in parallel and place them on two 500-mesh screens, place the screens in an evaporating dish, add 20 mL of 0.9% sodium chloride solution to completely infiltrate the sample. After swelling for 40 minutes, take out the sieve, absorb the liquid around the sieve with filter paper, weigh the total mass of each group of samples and the sieve, and denote it as m 1 . Then, put the sieve into a drying oven, weigh the total mass of each group of samples and the sieve respectively at 80°C until constant weight, and denote it as m 2 . Calculate the degree of swelling (Q)=(m 1 -m 2 ) / (m 2 -m 0 ), and take the average value as the measurement result.

Embodiment 3

[0026] Take two 500-mesh sieves in parallel and put them in a drying oven, weigh them respectively after cooling down to constant weight at 80°C, and record it as m 0 . Weigh about 0.2 g of cross-linked sodium hyaluronate gel in parallel and place them on two 500-mesh screens, place the screens in an evaporating dish, add 20 mL of 0.9% sodium chloride solution to completely infiltrate the sample. After swelling for 20 minutes, take out the sieve, absorb the liquid around the sieve with filter paper, weigh the total mass of each group of samples and the sieve, and denote it as m 1 . Then, put the sieve into a drying oven, weigh the total mass of each group of samples and the sieve respectively at 80°C until constant weight, and denote it as m 2 . Calculate the degree of swelling (Q)=(m 1 -m 2 ) / (m 2 -m 0 ), and take the average value as the measurement result.

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Abstract

The invention provides a method for determining the gel swelling degree of cross-linked sodium hyaluronate. According to the method for determining the gel swelling degree of cross-linked sodium hyaluronate, provided by the invention, through the use of a screen mesh and filter paper and the optimization of swelling time and reagent addition amount, the influence of product character difference, artificial difference and other factors on experimental operation is reduced, and a calculation result with high accuracy and good reproducibility is obtained.

Description

technical field [0001] The invention specifically relates to a method for measuring the swelling degree of cross-linked sodium hyaluronate gel. Background technique [0002] Swellability refers to the phenomenon that the gel itself increases significantly after absorbing liquid, which is an important characteristic of elastic gels. The degree of swelling is an important physical parameter reflecting the hydrophilic properties of hydrogels. The water content of the cross-linked sodium hyaluronate saturated hydrogel is positively correlated with the size of the three-dimensional network of the cross-linked sodium hyaluronate. Therefore, the degree of swelling is a quantitative index for evaluating the gel structure of cross-linked sodium hyaluronate. The existing industry standard YY / T 0962-2014 has a calculation method for the swelling degree of cross-linked sodium hyaluronate, but the step of removing excess water has a greater subjective influence due to factors such as d...

Claims

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Application Information

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IPC IPC(8): G01N5/02
CPCG01N5/02
Inventor 施佳丽姜晓路杜瑶瑶吴燕
Owner HANGZHOU SINGCLEAN MEDICAL PROD
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