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Preparing method for macroporous konjaku gel

A technology of taro gel and gel, which is applied in the field of preparation of macroporous konjac gel, can solve the problems of slow water absorption rate, small water absorption multiple, and limited application range, and achieve the effect of promoting the formation of aggregate structure and improving moisture retention

Inactive Publication Date: 2005-02-23
WUHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such konjac gel has a dense structure, a small water absorption multiple, and a slow water absorption rate, which limits its application range.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation steps of macroporous konjac gel:

[0022] A: Weigh 1.62g konjac fine powder, dissolve it in 87mL distilled water at room temperature (10-30°C) and stir for 2 or 3 or 4 or 5 hours to make a uniform sol; B: add 3N sodium hydroxide aqueous solution and stir evenly to make the gel The pH value of the solution is 9 or 9.5 or 10 or 10.5 or 11, and the concentration of konjac fine powder is 1.4 to 1.9%. After reacting at 70°C for 3 hours, let it cool naturally for 24 hours; C: Soak and wash with distilled water to make the water neutral sex. The gel was frozen in a freezer at -15°C for 4 hours, thawed at room temperature for 4 hours, freeze-thawed three times, and then freeze-dried to obtain a macroporous konjac gel. Observed by an optical microscope, the diameter of the pores is 150-300 μm, and the water absorption factor is 41.

Embodiment 2

[0024] The sodium hydroxide in Example 1 was replaced by sodium carbonate, the pH value was adjusted to 10.5, and the reaction was carried out at 80° C. for 2 hours, and the rest were the same. Observed by an optical microscope, the diameter of the pores is 200-300 μm, and the water absorption factor is 67.

Embodiment 3

[0026] The sodium hydroxide in Example 1 was replaced with potassium hydroxide, the pH value was adjusted to 12, the reaction was carried out at 90° C. for 1 hour, the number of freezing and thawing was 4 times, and the rest were the same. Observed by an optical microscope, the diameter of the pores is 150-300 μm, and the water absorption factor is 40.

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Abstract

A macro-porous konjak gel is produced by: dissolving konjak powder into distilled water, stirring to form uniform gel, adding inorganic and stirring uniformly, regulating pH value, reacting at controlled temperature for certain time, cooling and settling, soaking and cleansing with distilled water to make water be neutral, freezing gel and melting repeatedly to obtain dry products. Its process is simple, and no organic solution is needed. It has uniform macro-porous structure, high mechanical strength, quick water absorbing ability, good biocompatible and biodegradable, so it can be used in biochemical, medical, agricultural and fine chemical industries.

Description

technical field [0001] The invention belongs to the field of biomedical polymer materials, and more specifically relates to a preparation method of biodegradable macroporous konjac gel, which is suitable for biochemistry, medicine, agriculture, food and daily chemical industry. Background technique [0002] Polymer hydrogel is a body-shaped network of hydrophilic polymers that can swell in water and retain a large amount of water without dissolving. 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% to 60% of the dry product weight. As a natural polymer polysaccharide, konjac glucomannan h...

Claims

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Application Information

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IPC IPC(8): C08J3/075C08L5/02
Inventor 刘芝兰胡菡卓仁禧
Owner WUHAN UNIV
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