食品来源止血凝胶制备的研究进展

李妍慧; 胡春乐; 牟镜儒; 税知然; 麻小娟

doi:10.14028/j.cnki.1003-3726.2026.25.327

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食品来源止血凝胶制备的研究进展

综述 | 更新时间：2026-03-21

- 食品来源止血凝胶制备的研究进展
- Research Progress on Preparation of Hemostatic Gel from Food
- 高分子通报 2026年39卷第4期页码：600-618
- 作者机构：
  
  遵义医科大学第一临床学院　遵义 563000
  遵义医科大学公共卫生学院　遵义 563000
- 作者简介：
  
  martha_ok@126.com
- 基金信息：
  
  国家自然科学基金(31660443);贵州省科技厅项目(黔科合基础-ZK(2024)066;黔科合基础(2019)1348)
- DOI：10.14028/j.cnki.1003-3726.2026.25.327
  中图分类号：
- 收稿：2025-11-08，
  
  录用：2026-01-05，
  
  网络首发：2026-02-13，
  
  纸质出版：2026-04-20
- 稿件说明：
移动端阅览
李妍慧, 胡春乐, 牟镜儒, 税知然, 麻小娟. 食品来源止血凝胶制备的研究进展. 高分子通报, 2026, 39(4), 600–618.

Li, Y. H.; Hu, C. L.; Mou, J. R.; Shui, Z. R.; Ma, X. J. Research progress on preparation of hemostatic gel from food. Polym. Bull. (in Chinese), 2026, 39(4), 600–618.
李妍慧, 胡春乐, 牟镜儒, 税知然, 麻小娟. 食品来源止血凝胶制备的研究进展. 高分子通报, 2026, 39(4), 600–618. DOI： 10.14028/j.cnki.1003-3726.2026.25.327.

Li, Y. H.; Hu, C. L.; Mou, J. R.; Shui, Z. R.; Ma, X. J. Research progress on preparation of hemostatic gel from food. Polym. Bull. (in Chinese), 2026, 39(4), 600–618. DOI： 10.14028/j.cnki.1003-3726.2026.25.327.

摘要

出血问题在临床及日常生活中普遍且严重，大量出血若得不到及时控制，会引发休克甚至危及生命。食品来源止血凝胶因原料安全、生物相容性好且成本低廉，在创伤急救领域展现出重要潜力。本文简述了壳聚糖、透明质酸、秋葵提取物、海藻酸钠、纤维素、明胶、胶原蛋白、角蛋白及丝素蛋白等9类典型食品来源凝胶基质的止血机制、改性策略与研究进展；通过横向对比，明确了各类材料的核心优势、局限性与临床适配场景。分析表明，现有研究在机械性能、湿态黏附、功能集成及批次稳定性方面仍存在不足。基于此，进一步提出未来应聚焦于动态交联增强韧性、智能响应释放多功能组分、结合3D打印实现个性化适配，并建立从原料到产品的标准化质控体系，以推动食品来源止血凝胶向临床可靠医疗器械转化。

Abstract

Bleeding is a common and severe issue in both clinical and daily settings

where massive hemorrhage

if not controlled promptly

can lead to shock and even life‑threatening consequences. Food‑derived hemostatic gels have demonstrated significant potential in trauma emergency care due to their material safety

favorable biocompatibility

and low cost. This article provides a concise overview of the hemostatic mechanisms

modification strategies

and research progress of nine typical food‑derived gel matrices

including chitosan

hyaluronic acid

okra extract

sodium alginate

cellulose

gelatin

collagen

keratin

and silk fibroin. Through comparative analysis

the core advantages

limitations

and suitable clinical scenarios of each material are clarified. The analysis indicates that current research still faces shortcomings in mechanical properties

wet adhesion

functional integration

and batch‑to‑batch consistency. Accordingly

this paper further proposes that future efforts should focus on enhancing toughness through dynamic cross‑linking

achieving intelligent responsive release of multifunctional components

integrating 3D printing for personalized adaptation

and establishing a standardized quality control system from raw materials to finished products

thereby promoting the translation of food‑derived hemostatic gels into reliable clinical medical devices.

关键词

Keywords

references

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