Han J H, Krochta J M, Kurth M J, Hsieh Y L
Department of Food Science and Technology, University of California, Davis, California 95616, USA.
J Agric Food Chem. 2000 Nov;48(11):5278-82. doi: 10.1021/jf991329a.
The hydroxyl groups of lactitol were propoxylated to produce poly(ether polyol) (LPEP). The average pK(a) value of hydroxyl groups of the polyol was 1.63. Cross-linked hydrogels were synthesized by esterification with chlorinated poly(ethylene glycol) bis(carboxymethyl) ether (PEGBCOCl). The swelling ratio decreased with increasing cross-linking ratio (PEGBCOCl:LPEP) from 2:1 to 4:1 in the hydrogels and was sensitive to temperature change between 25 and 55 degrees C and concentrations of salt and glucose. The swelling ratio did not change significantly with pH in the range of 4-9. The release profiles of a model active agent, acetylsalicylic acid, from the hydrogels showed that the diffusional release rate had a half-order dependence on time, and the diffusivity decreased with increasing cross-linking ratio. This work demonstrated that LPEP-based hydrogels can be used for controlled delivery of drugs and agrochemicals and the release rates can be controlled with the cross-linking ratio of the hydrogel.
乳糖醇的羟基被丙氧基化以制备聚(醚多元醇)(LPEP)。该多元醇羟基的平均pK(a)值为1.63。通过与氯化聚(乙二醇)双(羧甲基)醚(PEGBCOCl)进行酯化反应合成了交联水凝胶。在水凝胶中,随着交联比(PEGBCOCl:LPEP)从2:1增加到4:1,溶胀率降低,并且在25至55摄氏度之间对温度变化以及盐和葡萄糖的浓度敏感。在4 - 9的pH范围内,溶胀率没有显著变化。模型活性剂乙酰水杨酸从水凝胶中的释放曲线表明,扩散释放速率对时间呈半级依赖性,并且扩散率随着交联比的增加而降低。这项工作表明,基于LPEP的水凝胶可用于药物和农用化学品的控释,并且释放速率可以通过水凝胶的交联比来控制。