β-聚苹果酸/明胶微胶囊的制备

Preparation of microcapsules based on poly malic acid and gelatin

摘要: 文章对β-聚苹果酸（β-poly malic acid,β-PMA）和明胶（gelatin）通过复凝聚法制备微胶囊进行了描述。在常温常压下,通过Plackett-Burman设计得出主要的影响因素是β-PMA和明胶的浓度、明胶的pH、反应时间。根据Box-Behnke设计得出了较好的制备条件,在该模型下优化得出的最佳条件为:PMLA浓度0.1%,明胶浓度0.13%,明胶pH4.0,反应时间25min时,微胶囊粒径为288.37nm。

Abstract: This paper described the preparation of novel biodegradable and edible nanocapsule based on self-assembly of β-Polymalic acid ( β-PMA) and gelatin at normal temperature and pressure.After the Plackett-Burman design ( PBD) by Design-Expert 7.0, it was found that the size and PDI of the nanocapsule measured by Malvern zetasizer Nano-ZS instrument depended on mass concentration of β-PMA and gelatin, pH of gelatin and reaction time.A Box-Behnken design ( BBD ) was used to optimize the preparation conditions of the β-PMA / gelatin nanocapsule, and then the best experimental condition was obtained as follows: the concentrations of β-PMA and gelatin were 0.1% and 0.13% , pH of gelatin was 4.0, reaction time was 25min. The size of the nanocapsules prepared under the best contidions was 288.37nm.