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中文摘要：
从乳化／内部凝胶化制备海藻酸钙凝胶微球的机理入手，系统考察了制备工艺参数如油水比、表面活性剂添加量、碳酸钙添加量和冰乙酸添加量对海藻酸钙凝胶微球的球形度、粒径大小及分布、产率的影响规律。通过对该工艺参数的优化，能够制备出球形度良好，产率在85％以上，粒径分布均一的海藻酸钙凝胶微球。
英文摘要：
Based on the mechanism analysis of emulsification/internal gelation technology,the effects of technological parameters on the properties of calcium alginate gel beads were systematically studied in this paper. It was demonstrated that the technological parameters such as the oil/water ratio,the concentration of surfactant, the amount of calcium carbonate and the concentration of acetic acid had significant effect on the properties of gel beads. By optimizing parameters,the alginate gel beads with good sphericity,homogenous particle size and 85% yield were prepared by this technology.
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