| 引用本文: | 付慧敏,尹丽,周旖璇,于琛琛,康廷国,程岚,张纯刚.明胶化学交联评价方法的研究进展[J].中国现代应用药学,2021,38(24):3192-3200. |
| FU Huimin,YIN Li,ZHOU Yixuan,YU Chenchen,KANG Tingguo,CHENG Lan,ZHANG Chungang.Research progress of gelatine chemical cross-linking evaluation methods[J].Chin J Mod Appl Pharm(中国现代应用药学),2021,38(24):3192-3200. |
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| 摘要: |
| 化学交联是提高明胶性能的重要手段，交联的程度决定了明胶的性能，为了更好地评价明胶的化学交联，本文从目前国内的研究现状出发，对明胶的化学交联进行了分类，并结合现代仪器分析技术，整理出评价明胶化学交联程度的一系列方法。通过研究发现，交联后明胶的物理性能、化学结构和生物学性能发生了明显的变化，这些差异同样反映着明胶的交联程度。 |
| 关键词: 明胶 化学交联 分类 评价方法 |
| DOI：10.13748/j.cnki.issn1007-7693.2021.24.024 |
| 分类号:R942 |
| 基金项目:国家重点研发计划项目（2018YFC1706903）；国家自然科学基金项目（81503257）；辽宁省博士启动基金（201501098）；辽宁省自然科学基金指导计划项目（2019-ZD-0968）；中医脏象理论及应用国家教育部重点实验室一般项目（zyzx1809） |
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| Research progress of gelatine chemical cross-linking evaluation methods |
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FU Huimin, YIN Li, ZHOU Yixuan, YU Chenchen, KANG Tingguo, CHENG Lan, ZHANG Chungang
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College of Pharmacy, Liaoning University of Traditional Chinese Medicine, Dalian 116620, China
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| Abstract: |
| Chemical cross-linking is an important means to improve gelatin properties. The degree of cross-linking determines gelatin properties. In order to better evaluate the chemical cross-linking of gelatin, this paper classifies the chemical cross-linking of gelatin based on the current domestic research situation, and combines with modern instrumental analysis technology to sort out a series of methods to evaluate the degree of chemical cross-linking of gelatin. Through the research, it is found that the physical properties, chemical structure and biological properties of gelatin after cross-linking have changed obviously, and these differences also reflect the degree of cross-linking of gelatin. |
| Key words: gelatin chemical cross-linking classification evaluation methods |
