卡马西平磁温度敏感性智能给药系统研究-药学、药物分析专业毕业论文.docxVIP

卡马西平磁温度敏感性智能给药系统研究-药学、药物分析专业毕业论文.docx

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兰州大学硕士毕业论文关键词卡马西平;磁敏感性;温度敏感性;水凝胶;智能给药系统 兰州大学硕士毕业论文 关键词卡马西平;磁敏感性;温度敏感性;水凝胶;智能给药系统 Abstract objective Using chitosan,N-succinyl chitosan,aiginate,Fe304 and p-GP as main intelligent carders,magnetic intelligent delivery system loaded carbamazepine was studied first time. Methods CBZ magnetic chitosan-alginate hydrogel beads,CBZ magnetic NSC/alginate hydrogel beads and cs/13一GP thermosensitive hydrogel were prepared by gelation method.The optimum preparation technique Was investigated respectively by orthogonal test and single factor design.The characterizations of the two kinds of hydrogels beads were performed by SEM,FTIR and VSM.Swelling behavior and release properties of the two kinds of hydrogel beads in various pH media were investigated,and the release mechanism in vitro Was researched.Otherwise,the technology of CS/13一GP Was also been optimized,characteristics of gelation and release in various pH environments were investigated. Results The surface morphology of magnetic chitosan—alginate hydrogel beads loaded CBZ and magnetic NSC/alginate hydrogel beads loaded CBZ were spherical and regular.Swelling behavior of the two kinds of hydrogel beads in different pH media are different.In pH 1.5,there is no distinct swelling behavior,and it is opposite in pH 6.8.Also,there is a few drugs released in pH 1.5,and the cumulative release in pH 6.8 during 24h Was 1 00%.Also,sequential release studies showed that there are a few drugs released during the first 2 hours in pH 1.5.After being transferred into pH 6.8, with swelling of the hydrogel network,the drugs encapsulated inner of the beads began to dissociate.cumulative amount of CBZ was 9 1.63%and 93.4 1%after 24 h. Thus,CBZ seems not be released in stomach until the beads arrive at intestinal tract if they are given by oral administration.And,there is no remanence effect and coercive force,suggesting that the magnetic hydrogel beads can remain satisfactory superparamagnetic property at room temperature.The gelation ti

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