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超声刺激对海藻酸钠微球机械特性和释放特性的影响

Keywords: 海藻酸钠,微球,超声刺激

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Abstract:

为了测量海藻酸钠微球的剪切模量,并检测在超声刺激下海藻酸钠微球的机械特性和释放特性的变化,采用传统挤压方法制备海藻酸钠微球.在稳定状态下,通过压缩实验技术和Hertz理论模型分析得到海藻酸钠微球的剪切模量.采用不同的超声刺激海藻酸钠微球,通过测量其剪切模量,观察超声刺激对微球的机械特性的影响.实验对于包埋牛血清蛋白(bovineserumalbumin,BSA)的海藻酸钠微球,采用Higuchi模型分析其释放特性.结果表明:海藻酸钠微球的剪切模量为42.5kPa,超声刺激对微球的剪切模量无明显影响,而其释放速率受到超声刺激时间和功率的影响.

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