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Glucomannan microgel particles of konnjaku and preparation method

A konjac glucomannan and gel technology, which is applied in the field of konjac glucomannan gel particles and their preparation, can solve the problems of limited use and large volume, and achieve the effects of simple preparation process and uniform particle size distribution.

Inactive Publication Date: 2006-08-30
WUHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing konjac gels are block or spherical, and the volume is relatively large, so its use is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 0.2g konjac glucomannan powder, dissolve it in 20ml pH12 sodium carbonate solution at room temperature (15-25°C), stir to make it fully swell. Add it into 80ml of liquid paraffin containing 1.0wt% Span-80 under mechanical stirring, and fully emulsify. Heat at 80-85°C in an air bath and continue to stir for about 14 hours to obtain a suspension of gel particles. The layers were left to stand, and the water layer was washed successively with n-hexane and petroleum ether (boiling range 60-90° C.) until it was free of organic solvents and became neutral, and freeze-dried to obtain konjac glucomannan gel particles. The average particle size is about 0.5 μm.

Embodiment 2

[0020] Weigh 0.5g konjac glucomannan powder, dissolve it in 20ml pH12 sodium carbonate solution at room temperature, stir to make it fully swell. Add it into 80ml of liquid paraffin containing 1.0wt% Span-80 under mechanical stirring, and fully emulsify. Heat at 80-85°C in an air bath and continue to stir for about 14 hours to obtain a suspension of gel particles. The layers were left to stand, and the water layer was washed successively with n-hexane and petroleum ether (boiling range 60-90° C.) until it was free of organic solvents and became neutral, and freeze-dried to obtain konjac glucomannan gel particles. The average particle size is about 2 μm.

Embodiment 3

[0022] Take 2g of konjac glucomannan powder, dissolve it in 20ml of pH12 sodium carbonate solution at room temperature (15-25°C), stir to make it fully swell. Add it into 160ml of liquid paraffin containing 2.0wt% Span-80 under mechanical stirring, and fully emulsify. Heat at 80-85°C in an air bath and continue to stir for about 14 hours to obtain a suspension of gel particles. The layers were left to stand, and the water layer was washed successively with n-hexane and petroleum ether (boiling range 60-90° C.) until it was free of organic solvents and became neutral, and freeze-dried to obtain konjac glucomannan gel particles. The average particle size is about 4 μm.

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Abstract

The present invention discloses a konjak glucomannal gel particle and its preparation method. It is characterized by that under the action of surfactant the konjak glucomannan alkaline aqueous solution can be dispersed in the liquid paraffin, and heated so as to form gel particles. The grain size of said gel particles is uniform, and can be regulated, it has good biological compatibility and degradability, so that it has extensive application range.

Description

technical field [0001] The invention relates to a biodegradable konjac glucomannan gel particle and a preparation method thereof. It belongs to the field of natural polymer materials. Background technique [0002] Hydrogel is a cross-linked network of hydrophilic polymers formed by chemical bonds, hydrogen bonds, van der Waals forces or physical entanglement. It is insoluble in water but can absorb a large amount of water in water to swell while maintaining a solid shape. The many uses of hydrogels in the fields of biochemistry, medicine, agriculture, and daily chemical industry have aroused the general attention of scientists. Most hydrogels so far are non-biodegradable, which limits their applications in medicine and environmental protection. [0003] The tubers of konjac are rich in konjac glucomannan, which is the main component of konjac fine powder, accounting for about 50%-60% of the dry product weight. As a natural polymer polysaccharide, konjac glucomannan has ma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J3/075C08B37/00
Inventor 刘芝兰刘冰卓仁禧
Owner WUHAN UNIV
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