Preparation and Characterization of Lysine Chemically Modified Chitosan Magnetic Microspheres

Shuang-yan LI; Li-juan HAO; Lei HAN; Jie HUANG; Jin CHANG

doi:10.14028/j.cnki.1003-3726.2007.07.005

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Preparation and Characterization of Lysine Chemically Modified Chitosan Magnetic Microspheres

更新时间：2022-09-18

- Preparation and Characterization of Lysine Chemically Modified Chitosan Magnetic Microspheres
- Polymer Bulletin Vol. 20, Issue 7, Pages: 32-40(2007)
- 作者机构：
  
  天津大学材料学院纳米生物技术研究所，天津　300072
- 作者简介：
- 基金信息：
- DOI：10.14028/j.cnki.1003-3726.2007.07.005
  CLC：
- Published：2007-07，
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Shuang-yan LI, Li-juan HAO, Lei HAN, Jie HUANG, Jin CHANG. Preparation and Characterization of Lysine Chemically Modified Chitosan Magnetic Microspheres. [J]. Polymer Bulletin 20(7):32-40(2007)
DOI：

Shuang-yan LI, Li-juan HAO, Lei HAN, Jie HUANG, Jin CHANG. Preparation and Characterization of Lysine Chemically Modified Chitosan Magnetic Microspheres. [J]. Polymer Bulletin 20(7):32-40(2007) DOI： 10.14028/j.cnki.1003-3726.2007.07.005.

摘要

本文设计并合成了良好水溶性的赖氨酸修饰壳聚糖，并对制备工艺进行了优化。产物通过红外（FTIR）和核磁（

H-NMR）进行了表征，并将其作为壳层材料制备了赖氨酸修饰壳聚糖磁性超微载体。通过光电能谱（XPS）、透射（TEM）、激光粒度仪、X 射线衍射（XRD）、磁性能测试（VSM）对载体进行了表征。结果表明，制备的赖氨酸修饰壳聚糖磁性超微载体表面带有大量的氨基（—NH

），粒径分布较为均一（100nm 左右），形貌较为规则，并具有良好的超顺磁性，因而该载体具有更加良好的性能。

Abstract

Lysine chemically modified chitoan with good water solubility was synthesized in this paper

and the optimizing coordination condition was carried out. Its composition and structure was characterized by FT-IR and

HNMR

and it was used as matrix to prepare magnetic microspheres. The microspheres were analysised by XPS

TEM

XRD and VSM. The resultes showed that the particles were spherical and uniform in dimension with particle diametrers of100nm

and had good supermagnetic characterization

there were also many amidos on their surface. All the investigation indicated lysine modified chitosan magnetic microspheres would be used as a good gene delivery system in future.

关键词

赖氨酸壳聚糖磁性微球基因载体

Keywords

LysineChitosanMagnetic microspheresGene delivery system

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