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将魔芋经高碘酸钠氧化制得氧化魔芋(OKGM),利用其醛基与羟丙基壳聚糖(HPCS)上的氨基交联制备水凝胶,同时将氧化石墨烯(GO)作为添加剂加入水凝胶中.探讨不同氧化石墨烯加入量对水凝胶结构及性能的影响.用傅立叶红外光谱对羟丙基壳聚糖、氧化魔芋、氧化石墨烯和HPCS/OKGM/GO水凝胶进行分析,用扫描电镜分析水凝胶的结构特征.结果表明:水凝胶的凝胶时间、溶胀率随着氧化石墨烯加入量的增加而减小;水蒸发速率随着氧化石墨烯加入量的增加而增加;抗压强度和压缩模量随着氧化石墨烯加入量的增大明显增大;生物相容性随着氧化石墨烯的加入得到提高.
The konjac was oxidized by sodium periodate to produce oxidized konjac (OKGM). The alginate was crosslinked with the amino groups on hydroxypropyl chitosan (HPCS) to prepare hydrogel, and graphene oxide (GO) was used as an additive The effects of different graphene oxide additions on the structure and properties of the hydrogel were investigated by Fourier transform infrared spectroscopy (FTIR). Hydroxypropyl chitosan, oxidized konjac, graphene oxide and HPCS / OKGM / GO hydrogel The results showed that the gelation time and swelling rate of hydrogel decreased with the addition of graphene oxide. The water evaporation rate decreased with the addition of graphene oxide The compressive strength and compressive modulus increase obviously with the increase of graphene oxide content. The biocompatibility is enhanced with the addition of graphene oxide.