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通过沉淀聚合法合成了P(NIPAM-co-AA)微凝胶,然后在EDC催化下用3-氨基苯硼酸对微凝胶进行改性,制备了P(NIPAM-co-AAPBA)微凝胶.红外光谱检测证明改性完全.改性后的微凝胶仍具有很好的温敏性,但由于引入疏水的苯硼酸基团,微凝胶的体积相转变温度大大降低.P(NIPAM-co-AAPBA)微凝胶具有很好的葡萄糖敏感性,其粒径随葡萄糖浓度提高而增大,与此同时,体系的浊度随葡萄糖浓度提高而减小.因此可利用浊度法研究由葡萄糖引起的P(NIPAM-co-AAPBA)的溶胀动力学.结果表明,P(NIPAM-co-AAPBA)微凝胶溶胀平衡所需时间在百秒数量级,且葡萄糖浓度越高,体系达到溶胀平衡就越快.这一结果证明,P(NIPAM-co-AAPBA)微凝胶确比相同化学结构的宏观凝胶具有更快的响应速度.
P (NIPAM-co-AA) microgels were synthesized by precipitation polymerization and then microgels were modified by 3-aminophenylboronic acid under EDC catalysis to prepare P (NIPAM-co-AAPBA) microgels .The results of FTIR showed that the modification was complete.The modified microgels still had good temperature sensitivity, but the volume phase transition temperature of microgels was greatly reduced by the introduction of hydrophobic phenylboronic acid groups.P (NIPAM- co-AAPBA) microgels with good glucose sensitivity, the particle size increases with the increase of glucose concentration, at the same time, the system turbidity decreases with increasing glucose concentration.Thus the turbidity method can be used to study the (NIPAM-co-AAPBA). The results showed that the time required for the swelling equilibrium of P (NIPAM-co-AAPBA) microgel was on the order of hundred seconds, and the higher the glucose concentration, the more the system reached the swelling equilibrium The results demonstrate that P (NIPAM-co-AAPBA) microgels do indeed have faster response times than macrogels with the same chemical structure.