Abstract: Swelling degree of three natural hydrophilic polymer gels including chitosan, xanthan gum and sodium alginate in bamboo vinegar was determined. Effects of temperature and pH value on their swelling degree and swelling rate were discussed. The results showed that the swelling degree and swelling rate increased with the rising of temperature at the range of 20-40℃. Chitosan and xanthan gum had the similar swelling rate in different bamboo vinegar solutions. Xanthan gum was more stable than chitosan.

Key words: hydrophilic polymer gel, bamboo vinegar, swelling degree