Preparation And Enzyme-Resistant Properties Of Granulated Cross-Linked Sodium Hyaluronate Gel
2017-08-30 Return list

PEG 20000 was selected as cross-linking agent to prepare cross-linked sodium hyaluronate gel (CHA).Granulated CHA was obtained after a series of technologies:ethanol precipitation,drying,intermittent and instantaneous granulation,screening,redissolving and high-pressure steam sterilization.With the enzyme-resistant degradation rate of gel as index,effects of ethanol amount,drying temperature and drying time on preparation technology were investigated by orthogonal test.The optimum conditions of preparation technology were that the amount of 95% ethanol was 6.5 times of gel,drying the precipitation for 5.0h at 50.0℃。The enzyme-resistant degradation ratio of the granulated CHA was 80.53%,and the sodium hyaluronate(HA)hydrogel was 38.54%.

Reference from Journal of Henan University(Natural Science)

Writer:JIA Ke,ZHAO Yongliang,WANG Weiguo