用于纳米颗粒包封和控制释放的果胶微球的微流体制备。
Microfluidic formulation of pectin microbeads for encapsulation and controlled release of nanoparticles.
机构信息
Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland.
出版信息
Biomicrofluidics. 2011 Mar 30;5(1):13405. doi: 10.1063/1.3569944.
Abstract
We report a method for formulation of pectin microbeads using microfluidics. The technique uses biocompatible ingredients and allows for controlled external gelation with hydrogen and calcium ions delivered from an organic phase of rapeseed oil. This method allows for encapsulation of nanoparticles into the microparticles of gel and for control of the rate of their release.
摘要
我们报告了一种使用微流控技术制备果胶微球的方法。该技术使用了生物相容性成分，并允许使用来自菜籽油有机相的氢和钙离子进行受控的外部凝胶化。该方法允许将纳米颗粒包封到凝胶的微颗粒中，并控制其释放速度。
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