CAJ | 학술논문

对海藻酸钠－壳聚糖交联法制备微胶囊的条件进行了研究，考察了海藻酸钠浓度、壳聚糖浓度、氯化钙浓度、 pH值和温度对微胶囊粒径、形态和强度的影响，确定了实验室制备微胶囊的最佳条件为：海藻酸钠浓度1.5％，壳聚糖浓度0.75％，氯化钙浓度5.0％，壳聚糖溶液的pH值和温度分别为5.4和25℃。
대해조산납－각취당교련법제비미효낭적조건진행료연구，고찰료해조산납농도、각취당농도、록화개농도、 pH치화온도대미효낭립경、형태화강도적영향，학정료실험실제비미효낭적최가조건위：해조산납농도1.5％，각취당농도0.75％，록화개농도5.0％，각취당용액적pH치화온도분별위5.4화25℃。
The crosslinking preparation conditions of microcapsule from sodium alginate-chitosan were investigated, and the influence of sodium alginate concentration, chitosan concentration, calcium chloride concentration, pH value and temperature on the microcapsule particle size, morphology and strength was studied.The experiment results showed that the optimal preparation conditions in laboratory were the concentration of sodium alginate, chitosan and calcium chloride, 1.5%, 0.75%and 5.0%, respectively, and pH 5.4 and 25 ℃of chitosan solution.