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首页> 外文期刊>Journal of Polymer Research >Synthesis, characterization and hydrolytic degradation of novel biodegradable poly(ester amide)s derived from Isosorbide and alpha-amino acids
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Synthesis, characterization and hydrolytic degradation of novel biodegradable poly(ester amide)s derived from Isosorbide and alpha-amino acids

机译:衍生自异山梨醇和α-氨基酸新型生物降解的聚(酯酰胺)S的合成,表征及水解降解

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摘要

A series of poly(ester amide)s (PEAs) derived from the nontoxic building blocks, isosorbide, alpha-amino acids (L-phenylalanine, L-alanine, L-valine and glycine) and dicarboxylic acids was synthesized by interfiactial polymerization using a two-step method. The majority of PEAs were amorphous except for some glycine containing polymers. The PEAs showed good thermal stabilities and had T-g temperatures from 115.9 to 182.6 degrees C. The hydrolytic degradation behavior of the PEAs was followed by weight loss in both alkaline solution (pH 9) and under stimulated physiological conditions (pH 7.4) in phosphate buffer saline solution at 37 degrees C. The polymers with hydrophobic pendent or rigid dicarboxylic acid groups prevent degrading media from penetration into the polymer bulk leading to slow degradation rate. The monomers synthesized were characterized by FTIR, H-1 and C-13 NMR spectroscopy, the PEAs structures were confirmed by FTIR, H-1 and C-13 NMR spectroscopy and their thermal properties were studied by TGA and DSC.
机译:通过使用A的杂交聚合合成了来自无毒结构块,异山梨醇,α-氨基酸(L-苯丙氨酸,L-丙氨酸,L-缬氨酸和甘氨酸)和二羧酸合成的一系列聚(酯酰胺)S(豌豆)。两步法。除了含有一些含甘氨酸的聚合物外,大多数豌豆是无定形的。豌豆显示出良好的热稳定性,并具有115.9至182.6℃的Tg温度。豌豆的水解降解行为之后是碱性溶液(pH9)的重量损失,并在磷酸盐缓冲盐水中的刺激的生理条件(pH7.4)中溶液在37℃下。具有疏水性悬垂或刚性二羧酸基团的聚合物防止介质从渗透到聚合物体中导致缓慢降解速率。合成的单体是通过FTIR,H-1和C-13 NMR光谱表征,通过FTIR,H-1和C-13 NMR光谱证实豌豆结构,并通过TGA和DSC研究其热性质。

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