Hydrogel composite material, preparation method and application

[0035] 1. Weigh 3.0g of gelatin and 0.15g of xanthan gum into a beaker, add 30mL of water, heat in a 60°C water bath until completely dissolved, then add 0.3g of polyglycerol-10 while hot, stir and mix evenly;

[0036] 2. Put the above solution in a refrigerator at 8°C, cool it until it becomes viscous, and wrap it in red bayberry; take it out and place it in a glass dish, and treat it at a low temperature of 5°C to solidify into a dense wrapping layer to obtain a hydrogel composite material wrapping Bayberry;

[0037] 3. Put the bayberry wrapped with the hydrogel composite material at room temperature for observation and record.

[0039] 1. Weigh 3.0g of gelatin and 0.3g of sodium alginate into a beaker, add 30mL of water, heat in a water bath at 60°C until completely dissolved, then add 0.3g of polyglycerol-10 while hot, and stir to mix evenly;

[0040] 2. Place the above solution in a refrigerator at 8°C, cool it to a viscous gel, put it in bayberry for wrapping; take it out, place it in a glass dish, and treat it at a low temperature of 5°C to solidify into a dense wrapping layer to obtain a hydrogel composite composite wrapping bayberry;

[0041] 3. Put the bayberry wrapped with the hydrogel composite material at room temperature to observe and record the phenomenon.

[0043] 1. Weigh 3.0g of gelatin and 0.12g of quaternary ammonium chitosan into a beaker, add 30mL of water, heat in a water bath at 60°C until completely dissolved, then add 1.8g of polyglycerol-10 while hot, and stir to mix evenly;

[0044] 2. Put the above solution in a refrigerator at 8°C, cool it until it becomes viscous, and wrap it in red bayberry; take it out and place it in a glass dish, and treat it at a low temperature of 5°C to solidify into a dense wrapping layer to obtain a hydrogel composite material wrapping Bayberry;

[0045] 3. Put the bayberry wrapped with the hydrogel composite material at room temperature to observe and record the phenomenon.