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›› 2005, Vol. 5 ›› Issue (6): 617-620.

• 过程与工艺 • 上一篇    下一篇

乳化法明胶亚微米粒子的制备

蔡梦军,朱以华,杨晓玲   

  1. 华东理工大学国家超细粉末工程研究中心
  • 出版日期:2005-12-20 发布日期:2005-12-20

Preparation of Gelatin Submicron Particles with Emulsion Method

CAI Meng-jun,ZHU Yi-hua,YANG Xiao-ling   

  1. National Engineering Research Center of Ultrafine Powder,East China University of Science and Technology
  • Online:2005-12-20 Published:2005-12-20

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摘要： 以A型明胶为原料，石蜡油为油相，采用乳化化学交联方法制备了明胶亚微米粒子. 用扫描电子显微镜(SEM)观察了明胶亚微米粒子的形貌和粒径. 研究了影响微球粒径的多种因素，包括明胶溶液浓度、乳化搅拌速度、乳化温度、乳化剂和固化剂. 结果表明，采用戊二醛为固化剂、增加明胶的浓度、提高乳化搅拌速度、使用混合性的乳化剂都有利于降低明胶粒子的粒径. 此外，对制备工艺进行了优化，并在7000 r/min左右高速搅拌的条件下，得到了成球性较好的粒径约为450 nm的明胶亚微米粒子.

关键词: 乳化法, 明胶, 亚微米粒子, 制备

Abstract: Gelatin submicron particles were prepared by emulsion chemical cross-linking method using gelatin (type A) as core material and paraffine as oil phase. The morphology and particle size of gelatin submicron particles were observed by scanning electron microscopy (SEM). The effects of gelatin concentration, emulsion stirring speed, emulsion temperature, emulsifier and cross-linking agent on particle size distribution, were investigated. The results show that increasing gelatin concentration, enhancing emulsion and using mixed emulsifier can decrease the gelatin submicron particle diameter using glutaraldehyde as cross-linking agent. In addition, the gelatin submicron particles with an average particle size about 450 nm and an orbicular spheric morphology were produced by using a high emulsion stirring speed of 7000 r/min in the optimum procedure.

Key words: emulsion method, gelatin, submicron particles, preparation