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投稿时间:2025-09-21
投稿时间:2025-09-21
中文摘要: 酚酸复合水凝胶因其优异的物理化学性能和生物相容性,近年来在生物医学领域得到了广泛关注。该研究旨在制备一种新型的酚酸复合水凝胶,并系统评估其性能。选择没食子酸和苹果酸作为主要成分,采用自组装的方法制备水凝胶并研究水凝胶的微观形貌和流变特性,评估其溶胀率、抗氧化性能、热稳定性以及负载物光稳定性。利用场发射扫描电子显微镜和流变仪对水凝胶进行表征。结果显示,随着苹果酸的加入,水凝胶的三维网络结构中纤维状结构的长度缩短,且当苹果酸浓度达到60 mg/mL时,水凝胶的结构最稳定。羟自由基清除试验结果显示,酚酸复合水凝胶的抗氧化能力随苹果酸浓度增加而增强。热稳定性测试表明,该酚酸复合水凝胶在60 ℃以下均拥有良好的热稳定性。同时,水凝胶的溶胀性和保水性测定结果表明,所制备的水凝胶具有良好的水合能力。负载量测定结果表明,水凝胶的白藜芦醇负载量随苹果酸浓度升高而增加。负载物损失率测定结果表明,水凝胶负载物的光稳定性随着苹果酸浓度的增加而增强。
Abstract:Phenolic acid composite hydrogels have garnered significant attention in the biomedical field in recent years due to their excellent physicochemical properties and favorable biocompatibility. This study aims to prepare a novel phenolic acid composite hydrogel and systematically evaluate its properties. Gallic acid and malic acid were selected as the primary constituents. The hydrogels were prepared via a self-assembly method,followed by a comprehensive investigation of their microscopic morphology and rheological properties. Swelling ratio,antioxidant activity,thermal stability,and photostability of loaded substances were assessed. Characterization was performed using scanning electron microscopy (SEM) and a rheometer. Results indicated that the incorporation of malic acid reduced the length of the fibrous structures within the three-dimensional network of the hydrogel. The most stable hydrogel structure was achieved at a malic acid concentration of 60 mg/mL. Hydroxyl radical scavenging assays demonstrated that the antioxidant capacity of the phenolic acid composite hydrogel increased with higher malic acid concentrations. Thermal stability tests revealed that the hydrogel maintained satisfactory stability at temperatures up to 60 ℃. Furthermore,measurements of swelling ratio and water retention capacity confirmed the excellent hydration ability of the hydrogels. Drug loading assays showed that the resveratrol loading capacity of the hydrogel increased with rising malic acid concentration. The load loss rate assessments further indicated that the photostability of loaded substances improved as the malic acid content increased.
文章编号:202607007 中图分类号: 文献标志码:
基金项目:国家自然科学基金资助项目(32102006)
| 作者 | 单位 |
| 陈家鸣 | 浙江工业大学 食品科学与工程学院,浙江 杭州 310014 |
| 宣雯姗 | 浙江工业大学 食品科学与工程学院,浙江 杭州 310014 |
| 赵思齐 | 浙江工业大学 食品科学与工程学院,浙江 杭州 310014 |
| 林杨 | 浙江工业大学 食品科学与工程学院,浙江 杭州 310014 |
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