摘要
目的为考察温度及酸碱对替考拉宁发酵液的影响。方法采用加热和酸碱处理A.teichomyceticus FIM 68-66发酵液,以HPLC检测其替考拉宁含量。结果结果表明热和酸处理显著降低发酵液中的替考拉宁含量,发酵液在不超60℃处理3h时或p H值不低于2.5处理0.5h,替考拉宁损失低于10%;而发酵液调节至p H 9.5-11.5处理2h,其替考拉宁含量明显提高。结论本研究为替考拉宁提取工艺奠定基础。
OBJECTIVE To Study effects of temperature and acid or alkali treatment on teicoplanin fermenta- tion broth of A. teichomycticus FIM 68-66. METHODS Fermentation broth was treated by heating and acid or alka- li respectively, and the changes of teicoplanin in the fermentation broth were determinated by HPLC. RESULTS The results showed that heat over 60℃ or acid treatment significantly decreased the content of teicoplanin in fermen-tation broth,fermentation broth heated not exceeding 60℃ for 3 hours or used to adjust pH 9.5-11.5 for half an hour,the loss of teicoplanin was less than 10% ;while the teicoplanin content was increased significantly when the fermentation liquid was adjusted to PH 9.5-11.5 for 2 hours. CONCLUSION It laid afoundation for The extraction process of teicoplanin.
出处
《海峡药学》
2017年第7期39-42,共4页
Strait Pharmaceutical Journal
基金
福建省科技重大项目(2014YZ0004-2)
福建省公益类科研院所专项(2017R1009-13)
福州市生物制药行业技术创新中心(No.2016-PT-36)
关键词
替考游动放线菌
替考拉宁
发酵液
酸碱处理
A. teichomyceticus
Teicoplanin
Fermentation broth
Acid or alkali treatment
