Intragastric expansion gel as well as preparation method and application thereof
By using the intragastric expansion gel prepared by using sodium carboxymethylcellulose and dextrin compositions, the problem of the existing expansion capsules being difficult to decompose after water absorption is solved, and the water absorption expansion in the stomach and small intestine and rapid decomposition in the colon is achieved, providing effective satiety and defecation.
Patent Information
- Application Number
- CN202411657441.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-19
- Publication Date
- 2025-02-25
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Existing gastric expansion capsules are not easy to decompose after absorbing water, resulting in side effects such as constipation.
Intragastric expansion gels are prepared using sodium carboxymethylcellulose and dextrin compositions, and the uniformity and water absorption expansion performance of the gel are improved through cross-linking reactions, and quickly decomposed at the colon.
It achieves water absorption and expansion in the stomach and small intestine, provides a sense of fullness, and quickly decomposes in the colon to avoid side effects of constipation.
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Abstract
Description
Technical Field
[0001] The present application relates to the field of biomedical devices, and in particular to an intragastric expansion gel and a preparation method and application thereof. Background Art
[0002] With the continuous improvement of living standards, obesity has been recognized as a worldwide epidemic. At present, the main methods for treating and preventing obesity are drug therapy, surgical treatment, exercise and diet control. Among them, diet control is considered to be a safe and effective way to lose weight due to its small side effects and low cost.
[0003] During the period of dietary control, the patient often needs to fight against instinctive hunger. For this reason, additional auxiliary means are needed to artificially provide a sense of fullness to reduce the difficulty of dietary control. At present, researchers have developed a variety of capsules or other forms of compositions with the function of providing a sense of fullness, which provide a sense of fullness to the user by absorbing water and swelling in the stomach, thereby reducing the user's food intake.
[0004] However, these capsules or compositions are not easy to decompose after absorbing water, and thus easily cause side effects such as constipation in users. Summary of the invention
[0005] The present application provides an intragastric swelling gel and a preparation method and application thereof, wherein the intragastric swelling gel provided by the present application has the effects of absorbing water and occupying volume in the stomach and small intestine and rapidly decomposing in the colon.
[0006] In a first aspect, the present application provides an intragastric swelling gel, which adopts the following technical solution:
[0007] An intragastric swelling gel comprising sodium carboxymethylcellulose, a dextrin composition, and water.
[0008] The weight ratio of the sodium carboxymethyl cellulose to the dextrin composition is (800-1700):1.
[0009] Preferably, the weight ratio of the sodium carboxymethyl cellulose to the dextrin composition is (900-1600):1.
[0010] Preferably, the dextrin composition comprises 10-15 parts of maltodextrin and 75-90 parts of cyclodextrin.
[0011] Preferably, the weight of hydroxypropyl cyclodextrin in the cyclodextrin is not less than 80%.
[0012] Preferably, the water content of the intragastric swellable gel is 3-6wt%. More preferably, the water content of the intragastric swellable gel is 4.5-5wt%.
[0013] In a second aspect, the present application provides a method for preparing an intragastric swellable gel, the preparation method comprising the following steps:
[0014] S1 dissolving, dissolving the formulated amount of maltodextrin and cyclodextrin in the formulated amount of water to obtain a dextrin composition aqueous solution;
[0015] S2: adding materials, dissolving a formula amount of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stirring until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0016] S3 coating, coating the micelle evenly on the substrate;
[0017] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 1-100 hours, and a cross-linking product is obtained;
[0018] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0019] Preferably, in step S1, the weight ratio of the sodium carboxymethyl cellulose to the water is 5:(80-120).
[0020] Preferably, the weight ratio of the sodium carboxymethyl cellulose to the water is 5:(100).
[0021] Preferably, the coating thickness of the micelle on the substrate is 0.4-0.8 cm.
[0022] In a third aspect, the present application provides an application of an intragastric swelling gel in the preparation of food, medicine, health care product or medical device.
[0023] In summary, the dextrin composition obtained by using cyclodextrin and maltodextrin in the present application has better water solubility. Furthermore, the dextrin composition is cross-linked with sodium carboxymethylcellulose to improve the uniformity of cross-linking, so that the obtained intragastric swelling gel has a significant water absorption and swelling effect. The intragastric swelling gel obtained in the present application can absorb water and swell in the artificial gastric juice and artificial small intestinal juice environment, and maintain a stable structure for a long time, and the intragastric swelling gel can also be quickly decomposed after entering the artificial colonic juice. DETAILED DESCRIPTION
[0024] The present application is further described in detail below with reference to the embodiments.
[0025] The intragastric expansion gel proposed in the present application is prepared by dissolving sodium carboxymethyl cellulose in a solution of a dextrin composition, then stirring the mixed solution of sodium carboxymethyl cellulose and the dextrin composition to make it gel-like, then coating the obtained gel-like product on a substrate, and directly sending it into a hot air drying oven for cross-linking, and then crushing the dried product to obtain an intragastric expansion gel. After entering the stomach and intestines, this intragastric expansion gel can quickly absorb water and expand, thereby occupying the volume of the stomach, thereby increasing the sense of fullness and reducing the amount of food intake, thereby helping the user to control diet and reduce the hunger caused by controlling diet. On the other hand, in order not to affect the user's normal defecation, the intragastric expansion gel proposed in the present application, after entering the colon, is affected by the environment of the colon and can be quickly decomposed, thereby facilitating later defecation.
[0026] The dextrin composition proposed in this application is prepared by the following method:
[0027] The maltodextrin and cyclodextrin in the formula amount are dissolved in water, fully mixed, and completely dried at 40-50° C. The obtained product is ground into particles to obtain a dextrin composition.
[0028] The content of hydroxypropyl cyclodextrin in cyclodextrin is not less than 90wt%. For example, the content of hydroxypropyl cyclodextrin in cyclodextrin can be 92%, 94%, 95%, 96%, 98%, or 100%.
[0029] The dextrin composition composed of maltodextrin and cyclodextrin of the present application has better solubility in water, thereby helping to improve the uniformity of mixing dextrin and sodium carboxymethyl cellulose when preparing the intragastric swelling gel.
[0030] Preparation Example of Dextrin Composition
[0031] Preparation Example 1
[0032] Weigh 1 g of maltodextrin, 8.5 g of hydroxypropyl cyclodextrin, and 0.5 g of methyl cyclodextrin, add them to 5 ml of water and stir evenly. Then spread the product on a glass slide, put the glass slide in a drying oven, and completely dry it at 40-50°C. Finally, scrape the product dried on the surface of the pick and grind it into particles to obtain a dextrin composition.
[0033] The difference between Preparation Example 2-7 and Preparation Example 1 is that the ratio of maltodextrin to cyclodextrin is different. The raw material ratio of the dextrin composition obtained in Preparation 1-7 is as shown in Table 1
[0034] Group Maltodextrin / g Hydroxypropyl cyclodextrin / g Methyl cyclodextrin / g Preparation Example 1 1 8.5 0.5 Preparation Example 2 1 9 0 Preparation Example 3 1 8 1 Preparation Example 4 1.5 7.5 0 Preparation Example 5 1.5 9 0 Preparation Example 6 1 7 0 Preparation Example 7 1 9.5 0
[0035] Table 1
[0036] Preparation of intragastric swellable gel
[0037] The intragastric swelling gel proposed in the present application is prepared by the following method.
[0038] The method for preparing the intragastric swelling gel comprises the following steps:
[0039] S1 dissolving, dissolving a formulated amount of the dextrin composition in a formulated amount of water to obtain an aqueous solution of the dextrin composition, wherein the weight ratio of the dextrin composition to water is 5:(80000-120000);
[0040] S2: adding materials, dissolving the formulated amount of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stirring until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0041] S3 coating, evenly coating the gel on the substrate, the coating thickness is 0.4-0.8cm
[0042] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 1-100 hours, and a cross-linking product is obtained;
[0043] S5 grinds and crushes the cross-linked product to obtain a gastric swelling gel.
[0044] Example 1
[0045] An intragastric swelling gel is prepared by the following method:
[0046] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 80 g of water to obtain a dextrin composition aqueous solution,
[0047] S2: Add 8 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0048] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0049] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0050] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0051] Example 2
[0052] S1 dissolves, dissolving 0.001 g of the dextrin composition prepared in Preparation Example 1 in 90 g of water to obtain a dextrin composition aqueous solution,
[0053] S2: Add 9 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous and transparent hydrogel state that can flow slowly, to obtain micelles;
[0054] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0055] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0056] S5 grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0057] Example 3
[0058] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 100 g of water to obtain a dextrin composition aqueous solution,
[0059] S2: Add materials, dissolve 10 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0060] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0061] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0062] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0063] Example 4
[0064] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 110 g of water to obtain a dextrin composition aqueous solution,
[0065] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0066] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0067] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0068] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0069] Example 5
[0070] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 120 g of water to obtain a dextrin composition aqueous solution,
[0071] S2: Add 12 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0072] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0073] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., to obtain a cross-linked product;
[0074] S5 is grinding to crush the cross-linked product, and the cross-linking time is 2 hours to obtain the intragastric swelling gel.
[0075] Example 6
[0076] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 130 g of water to obtain a dextrin composition aqueous solution,
[0077] S2: Add 13 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0078] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0079] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0080] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0081] Example 7
[0082] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 140 g of water to obtain a dextrin composition aqueous solution,
[0083] S2: Add 14 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous and transparent hydrogel state that can flow slowly, to obtain micelles;
[0084] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0085] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0086] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0087] Example 8
[0088] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 150 g of water to obtain a dextrin composition aqueous solution,
[0089] S2: Add 15 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous and transparent hydrogel state that can flow slowly, to obtain micelles;
[0090] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0091] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0092] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0093] Example 9
[0094] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 160 g of water to obtain a dextrin composition aqueous solution,
[0095] S2: Add 16 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous and transparent hydrogel state that can flow slowly, to obtain micelles;
[0096] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0097] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0098] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0099] Example 10
[0100] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 170 g of water to obtain a dextrin composition aqueous solution,
[0101] S2: Add 17 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous and transparent hydrogel state that can flow slowly, to obtain micelles;
[0102] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0103] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0104] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0105] Embodiment 11
[0106] S1 dissolves, dissolving 0.01 g of the dextrin composition in 100 g of water to obtain a dextrin composition aqueous solution,
[0107] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0108] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0109] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0110] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0111] Example 12
[0112] S1 dissolves 0.005 g of the dextrin composition in 110 g of water to obtain a dextrin composition aqueous solution.
[0113] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0114] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0115] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0116] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0117] Embodiment 13
[0118] S1 dissolves 0.005 g of the dextrin composition in 130 g of water to obtain a dextrin composition aqueous solution.
[0119] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0120] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0121] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0122] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0123] Embodiment 14
[0124] S1 dissolves 0.005 g of the dextrin composition in 140 g of water to obtain a dextrin composition aqueous solution.
[0125] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0126] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0127] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0128] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0129] Embodiment 15
[0130] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 2 in 110 g of water to obtain a dextrin composition aqueous solution,
[0131] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0132] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0133] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0134] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0135] Example 16
[0136] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 3 in 110 g of water to obtain a dextrin composition aqueous solution,
[0137] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0138] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0139] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0140] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0141] Embodiment 17
[0142] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 4 in 110 g of water to obtain a dextrin composition aqueous solution,
[0143] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0144] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0145] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0146] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0147] Embodiment 18
[0148] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 5 in 110 g of water to obtain a dextrin composition aqueous solution,
[0149] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0150] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0151] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0152] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0153] Embodiment 19
[0154] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 6 in 110 g of water to obtain a dextrin composition aqueous solution,
[0155] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0156] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0157] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0158] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0159] Embodiment 20
[0160] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 7 in 110 g of water to obtain a dextrin composition aqueous solution,
[0161] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0162] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0163] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0164] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0165] Embodiment 21
[0166] S1 dissolves 0.01 g of the dextrin composition in 120 g of water to obtain a dextrin composition aqueous solution.
[0167] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0168] S3 coating, coating the micelle evenly on the substrate, with a coating thickness of 0.4 cm.
[0169] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0170] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0171] Embodiment 22
[0172] S1 dissolves 0.01 g of the dextrin composition in 120 g of water to obtain a dextrin composition aqueous solution.
[0173] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0174] S3 coating, coating the micelle evenly on the substrate, with a coating thickness of 0.6 cm.
[0175] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0176] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0177] Embodiment 23
[0178] S1 dissolves 0.01 g of the dextrin composition in 120 g of water to obtain a dextrin composition aqueous solution.
[0179] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0180] S3 coating, coating the micelle evenly on the substrate, with a coating thickness of 0.7 cm.
[0181] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0182] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0183] Embodiment 24
[0184] S1 dissolves 0.01 g of the dextrin composition in 120 g of water to obtain a dextrin composition aqueous solution.
[0185] S2: Add materials, dissolve 11 g of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0186] S3 coating, coating the micelle evenly on the substrate, with a coating thickness of 0.8 cm.
[0187] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0188] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0189] Comparative Example 1
[0190] The only difference from Example 4 is that in this comparative example, the dextrin composition is replaced by an equal weight of citric acid.
[0191] Comparative Example 2
[0192] The only difference from Example 4 is that in this comparative example, the dextrin composition is replaced by an equal weight of tartaric acid.
[0193] Comparative Example 3
[0194] The only difference from Example 4 is that in this comparative example, the dextrin composition is replaced by an equal weight of malic acid.
[0195] Comparative Example 4
[0196] The only difference from Example 4 is that an equal weight of maltodextrin is used in this comparative example.
[0197] Comparative Example 5
[0198] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 50 g of water to obtain a dextrin composition aqueous solution,
[0199] S2: Add 5 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly to obtain micelles;
[0200] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0201] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0202] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0203] Comparative Example 6
[0204] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 60 g of water to obtain a dextrin composition aqueous solution,
[0205] S2: Add 6 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0206] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0207] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0208] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0209] Comparative Example 7
[0210] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 70 g of water to obtain a dextrin composition aqueous solution,
[0211] S2: Add 7 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0212] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0213] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0214] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0215] Comparative Example 8
[0216] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 180 g of water to obtain a dextrin composition aqueous solution,
[0217] S2: Add 18 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles;
[0218] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0219] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0220] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0221] Comparative Example 9
[0222] S1 dissolves, dissolving 0.01 g of the dextrin composition prepared in Preparation Example 1 in 190 g of water to obtain a dextrin composition aqueous solution,
[0223] S2: Add 19 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous and transparent hydrogel state that can flow slowly, to obtain micelles;
[0224] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0225] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0226] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0227] Comparative Example 10
[0228] S1 dissolution: 0.01 g of the dextrin composition prepared in Preparation Example 1 is dissolved in 200 g of water to obtain a dextrin composition aqueous solution.
[0229] S2: Add 20 g of sodium carboxymethyl cellulose into the aqueous solution of the dextrin composition, and stir until the solution is in a homogeneous and transparent hydrogel state that can flow slowly, to obtain micelles;
[0230] S3 coating, the micelle is evenly coated on the substrate, and the coating thickness is 0.5 cm
[0231] S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 2 h, and a cross-linked product is obtained;
[0232] S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
[0233] Comparative Example 11
[0234] The only difference from Example 4 is that the coating thickness of step 3 in this comparative example is 0.3 cm.
[0235] Comparative Example 12
[0236] The only difference from Example 4 is that the coating thickness in step 3 in this comparative example is 1.0 cm
[0237] Determination of water content of intragastric swollen gel:
[0238] The moisture content of the intragastric swellable gel obtained in Examples 1-24 and Comparative Examples 1-12 was detected by thermogravimetric analysis. 5 g of the intragastric swellable gel obtained in each Example or Comparative Example was taken and placed in a hot air drying oven and dried at a constant temperature of 50° C. until the weight no longer changed, and the moisture content (M) was calculated.
[0239] M=1-m 1 / m 0
[0240] Among them, m 0 is the weight of the expanded gel in the stomach before isothermal drying, m 1 is the weight of the expanded gel in the stomach after constant temperature drying.
[0241] The water content of the intragastric swelling gel obtained in Examples 1-24 and Comparative Examples 1-12 is shown in Table 2
[0242] Table 2
[0243] Group Water content / wt% Group Water content / wt% Group Water content / wt% Example 1 4.74 Embodiment 13 4.91 Comparative Example 1 2.53 Example 2 4.74 Embodiment 14 4.97 Comparative Example 2 2.62 Example 3 4.73 Embodiment 15 4.63 Comparative Example 3 2.39 Example 4 4.75 Example 16 4.57 Comparative Example 4 2.23 Example 5 4.75 Embodiment 17 4.32 Comparative Example 5 4.37 Example 6 4.75 Embodiment 18 4.27 Comparative Example 6 4.45 Example 7 4.73 Embodiment 19 3.88 Comparative Example 7 4.53 Example 8 4.76 Embodiment 20 3.73 Comparative Example 8 4.81 Example 9 4.75 Embodiment 21 3.37 Comparative Example 9 4.83 Example 10 4.77 Embodiment 22 5.12 Comparative Example 10 4.85 Embodiment 11 4.38 Embodiment 23 5.66 Comparative Example 11 2.25 Example 12 4.87 Embodiment 24 5.89 Comparative Example 12 6.88
[0244] According to Table 1, the water content of the intragastric swellable gel prepared in Examples 1-10 is between 4.7wt% and 4.8wt%. The intragastric swellable gel prepared in Examples 4, 11-14, because the amount of water used in the preparation process changes, the water content of the obtained intragastric swellable gel also changes. As the amount of water used in the preparation process increases, the water content of the obtained intragastric swellable gel also increases. The intragastric swellable gel prepared by selecting dextrin compositions of different preparation examples in Examples 4, 15-20 has a water content between 3.88wt% and 4.75wt%. It can be seen from Examples 4, 21-24 and Comparative Examples 11 and 12 that the water content in the intragastric swellable gel after cross-linking can be adjusted by controlling the coating thickness in step S3, and the water content of the obtained intragastric swellable gel is positively correlated with the coating thickness.
[0245] Test of water absorption performance of intragastric swelling gel:
[0246] The intragastric swelling gel was placed in pure water, the time was set, and the morphology of the intragastric swelling gel in the pure water was observed.
[0247] Swelling ratio
[0248] The intragastric swelling gel was placed in artificial gastric juice, artificial small intestinal juice and artificial colon juice in sequence, and the swelling ratio of the intragastric swelling gel was detected.
[0249] Artificial gastric juice, artificial small intestinal juice, and artificial colonic juice were purchased from Dongguan Chuangfeng Automation Technology Co., Ltd.
[0250] Artificial gastric juice: Accurately weigh 0.500±0.005g of dry hydrogel particles, recorded as W 干 Then, the hydrogel particles were put into a 200 ml beaker containing 50 ml of artificial gastric juice and placed on a magnetic stirrer (specification model: 0812G) (set speed: 100 r / min, time: 90 min, temperature: 37 ° C) for stirring. After the hydrogel swelled for 90 min, the hydrogel sample swollen in artificial gastric juice was obtained by removing water, and the weight was accurately weighed and recorded as W. 胃 .
[0251] Swelling ratio Q of hydrogel in artificial gastric juice 胃 =W 胃 / W 干 .
[0252] Artificial small intestinal fluid: The hydrogel sample swollen in artificial gastric fluid was placed in a 200 ml beaker containing 50 ml of artificial small intestinal fluid and placed on a magnetic stirrer (specification model: 0812G) (set speed: 100 r / min, time: 90 min, temperature: 37 ° C) for stirring. After the hydrogel swelled for 90 min, the hydrogel sample swollen in artificial small intestinal fluid was obtained by removing water and accurately weighed and recorded as W. 小肠 .
[0253] Swelling ratio Q of hydrogel in artificial intestinal fluid 小肠 =W 小肠 / W 干 ;
[0254] Artificial colon fluid: The hydrogel sample swollen in the artificial small intestinal fluid was placed in a 200 ml beaker containing 50 ml of artificial colon fluid and placed on a magnetic stirrer (specification model: 0812G) (set speed: 100 r / min, time: 90 min, temperature: 37 ° C) for stirring. After the hydrogel absorbed water for 90 minutes, the hydrogel was tested for disintegration.
[0255] The test results are shown in Table 3
[0256] Table 3
[0257]
[0258]
[0259] It can be seen from Examples 1 to 10 and Comparative Examples 1 to 10 in combination with Table 2 that the present application uses a dextrin composition composed of maltodextrin and cyclodextrin to crosslink with sodium carboxymethyl cellulose, and the resulting gastric swelling gel can absorb water and swell, and can maintain its shape for a long time in water. The gastric swelling gel can effectively swell when immersed in artificial gastric juice and artificial small intestinal juice, and the gastric swelling gel will disintegrate after entering the artificial colonic juice. By preparing 1-7 pairs of maltodextrin and cyclodextrin with different ratios, a dextrin composition with high solubility is obtained, thereby improving the uniformity of the crosslinking of dextrin and sodium carboxymethyl cellulose and improving the dilution swelling performance of the prepared gastric swelling gel. The present application also controls the water content of the gastric swelling gel by changing the coating thickness, and when the water content of the gastric swelling gel is 4.5-5wt%, the swelling ratio of the gastric swelling gel is better.
[0260] It is to be understood that the above embodiments are merely exemplary embodiments used to illustrate the principles of the present invention, but the present invention is not limited thereto. For those of ordinary skill in the art, various modifications and improvements can be made without departing from the spirit and essence of the present invention, and these modifications and improvements are also considered to be within the scope of protection of the present invention.
Claims
1. An intragastric swelling gel, characterized in that Including sodium carboxymethylcellulose, dextrin composition, water, The weight ratio of the sodium carboxymethyl cellulose to the dextrin composition is (800-1700):
1.
2. The intragastric swelling gel according to claim 1, characterized in that The weight ratio of the sodium carboxymethyl cellulose to the dextrin composition is (900-1600):
1.
3. The intragastric swelling gel according to claim 1, characterized in that In parts by weight, the dextrin composition comprises 10-15 parts of maltodextrin and 75-90 parts of cyclodextrin.
4. The intragastric swelling gel according to claim 1, characterized in that The weight of hydroxypropyl cyclodextrin in the cyclodextrin is not less than 80%.
5. The intragastric swelling gel according to claim 1, characterized in that The water content of the intragastric swellable gel is 3-6 wt %.
6. A method for preparing the intragastric swellable gel according to any one of claims 1 to 5, comprising the following steps: S1 dissolving, dissolving the formulated amount of maltodextrin and cyclodextrin in the formulated amount of water to obtain a dextrin composition aqueous solution; S2: adding materials, dissolving a formula amount of sodium carboxymethyl cellulose in the aqueous solution of the dextrin composition, and stirring until the solution is in a homogeneous transparent hydrogel state that can flow slowly, to obtain micelles; S3 coating, coating the micelle evenly on the substrate; S4 cross-linking, placing the coated substrate in a high temperature dry environment to cross-link the micelles coated on the substrate, the cross-linking temperature is 140-160° C., the cross-linking time is 1-100 hours, and a cross-linking product is obtained; S5: grinding, crushing the cross-linked product to obtain the intragastric swelling gel.
7. The preparation method according to claim 6, characterized in that: In step S1, the weight ratio of the sodium carboxymethyl cellulose to the water is 5:(80-120).
8. The preparation method according to claim 7, characterized in that: The weight ratio of the sodium carboxymethyl cellulose to the water is 5:(100).
9. The preparation method according to claim 8, characterized in that: In step S3, the coating thickness of the micelle on the substrate is 0.4-0.8 cm.
10. Use of the intragastric swelling gel according to any one of claims 1 to 5 in the preparation of food, medicine, health care product or medical device.