桃胶改良前后的溶胀性能分析

目的:阐明溶剂、盐浓度、温度及p H对桃胶改良前后溶胀性能的影响,为阐明其缓释性能提供实验依据。方法:采用称重法测定原桃胶和改良桃胶辅料溶胀前后的干重、湿重,计算平衡溶胀率。结果:在不同溶剂中,改良桃胶的平衡溶胀率普遍明显高于原桃胶;桃胶改良前后的平衡溶胀率为二甲基亚砜水无水乙醇;在不同盐浓度中,桃胶改良前后的平衡溶胀率基本相同,均不受盐浓度影响,但显著小于水;在不同温度中,温度越高,桃胶改良前后的溶胀性能均越大,且改良桃胶更优;在不同p H溶液中,原桃胶易受酸碱度影响,而改良桃胶的平衡溶胀率不受其影响,且表现出更佳的溶胀性能。结论:改良桃胶的溶胀性能显著优于原桃胶;桃胶改良前后的溶胀性能受溶剂、温度的影响显著,而对盐浓度和p H(原桃胶易受影响)则不敏感。

Swelling Properties Analysis of Peach Gum Before and After Being Improved

Objective: To clarify swelling properties of original peach gum and improved peach gum affected by solvent, salt concentration, temperature and pH value. Method: Weighing method was adopted to determine wet weight and dry weight of original peach gum and improved peach gum before and after swelling, calculated equilibrium swelling ratio. Result: Equilibrium swelling ratio of improved peach gum was significantly higher than original peach gum in different solvents;Polarity of solvent higher, equilibrium swelling rate of original peach gum and improved peach gum was higher.Equilibrium swelling ratio of improved peach gum was the same to original peach gum in different salt concentrations, this parameter was not affected by salt concentration, but it was significantly less than water.In different temperature, the higher of temperature, equilibrium swelling ratio of original peach gum and improved peach gum was higher, and improved peach gum was superior to original peach gum.In different pH value, original peach gum easily affected by pH value, equilibrium swelling ratio of original peach gum was not affected by pH value and showed better performance. Conclusion: Swelling properties of improved peach gum is significantly better than original peach gum;swelling properties of peach gum before and after being improved is easily effect by solvent polarity and temperature, but it is not sensitive to salt concentration and pH value (original peach gum is susceptible).