摘要:
以水为溶剂,设计玻璃保温装置,采用静电纺丝技术制备了葡萄籽多酚/明胶复合纤维,系统探讨了浓度、温度、电压、流速等工艺条件以及葡萄籽多酚含量对葡萄籽多酚/明胶复合纤维形貌的影响.结果表明:当明胶浓度为24wt%时,随着温度和电压的增大,纤维平均直径先减小后增大,随葡萄籽多酚含量增大,纤维平均直径增大.通过加入适量葡萄籽多酚,可将纺丝速度从0.25 mL/h提高到0.90 mL/h,显著提高了工作效率;当葡萄籽多酚与明胶的质量比≥1:30时,纤维表面出现串珠;当葡萄籽多酚与明胶的质量比≥1:20时,可纺性变差.在明胶浓度为24wt%,葡萄籽多酚与明胶质量比为1:50,控制温度55 ℃,电压20 kV,接收距离12 cm,速率0.90 mL/h的条件下,制备了纤维直径分布集中,平均直径为515 nm的葡萄籽多酚/明胶复合纤维.明胶溶液中加入适量葡萄籽多酚不仅大大提高了纺丝效率,同时由于其良好的抗菌活性和对明胶的交联作用,使复合纤维膜可广泛应用于生物医药领域,特别是创伤敷料方面.
Abstract:
The grape seed polyphenols/gelatin composite fibers were prepared by electrospinning technique using self-designed heat-retaining device equipped system devices and using water as solvent. The influences of electrospinning process conditions including gelatin concentration, temperature, voltage, flow rate and the content of grape seed polyphenols on grape seed polyphenols/gelatin composite fiber morphologies were investigated. The results show that the average diameters of fibers decrease and then increase with the increasing of spinning temperature and voltage, and increase with the increasing content of grape seed polyphenols when the gelatin concentration is 24wt%. The work efficiency is improved significantly from 0.25 mL/h to 0.90 mL/h (spinning speed) by adding an appropriate amount of grape seed polyphenols. However, the beads appear on surface of the fibers, when the mass ratio of grape seed polyphenols to gelatin is over 1:30, the electrospinning solution even got worse and could not spin when mass ratio of grape seed polyphenol to gelatin is over 1:20. The composite fibers have the finest structure with average diameter of 515 nm when the concentration of gelatin is 24wt%, the mass ratio of grape seed polyphenols to gelatin is 1:50, the temperature is 55 ℃, the voltage is 20 kV, the distance is 12 cm and the flow rate is 0.90 mL/h. The addition of grape seed polyphenols not only improves the efficiency of spinning, but also causes composite nanofibers membrane to find important application in biomedical field, especially in wound dressings due to its good antimicrobial activity and crosslinking effect with gelatin.
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