巴氏灭活前后人血白蛋白纯度的影响因素相关研究
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摘要
目的为了提高人血白蛋白的热稳定性,对其影响人血白蛋白热稳定性相关因素进行探索。方法用气相色谱仪、火焰光度计分别测得不同处理制品的辛酸钠浓度以及Na~+的浓度,用电泳仪测得不同处理后制品巴氏灭活前后的纯度,通过统计学的方法分析辛酸钠浓度、Na~+浓度对人血白蛋白纯度的影响结果。结果通过对数据分析得出辛酸钠的含量对人血白蛋白巴氏灭活后的纯度具有显著的影响,而Na~+浓度对人血白蛋白巴氏灭活后的纯度也具有极显著的影响,辛酸钠浓度控制在0.146 mmol/g蛋白、0.160 mmol/g蛋白时,Na~+浓度控制在(133-140)mmol/L、(142-144)mmol/L时,巴氏灭活前后纯度差异较小,制品热稳定性较好。结论不同巴氏灭活条件对人血白蛋白的纯度有影响,其中不同Na~+浓度对人血白蛋白纯度有极显著差异。
Objective To study the effect of different factors of Pasteurization on the stability and purity of albumin and to improve the stability of albumin. Methods The concentration of Na~+and sodium caprylate was measured by gas chromatography and flame spectrophotography. The purity of albumin before and after pasteurization for different treatments was measured by electrophoresis. Then the effect of concentration of Na~+and sodium caprylate on the purity of albumin was analyzed through the statistical method. Results Based on data analysis,the concentration of the sodium caprylate had significant effect on the purity of albumin after pasteurization. The concentration of Na~+had very significant effect on the purity of albumin after pasteurization. With the level of sodium caprylate at 0. 146 mmol / g protein and 0. 160 mmol / g protein,the concentration of Na~+ranged from 133-140 mmol / L to 142-144 mmol / L and the stability of albumin was improved. Conclusion The condition of pasteurization induces a positive effect on the purity of albumin,in which Na~+confers the most significant effect.
Objective To study the effect of different factors of Pasteurization on the stability and purity of albumin and to improve the stability of albumin. Methods The concentration of Na~+and sodium caprylate was measured by gas chromatography and flame spectrophotography. The purity of albumin before and after pasteurization for different treatments was measured by electrophoresis. Then the effect of concentration of Na~+and sodium caprylate on the purity of albumin was analyzed through the statistical method. Results Based on data analysis,the concentration of the sodium caprylate had significant effect on the purity of albumin after pasteurization. The concentration of Na~+had very significant effect on the purity of albumin after pasteurization. With the level of sodium caprylate at 0. 146 mmol / g protein and 0. 160 mmol / g protein,the concentration of Na~+ranged from 133-140 mmol / L to 142-144 mmol / L and the stability of albumin was improved. Conclusion The condition of pasteurization induces a positive effect on the purity of albumin,in which Na~+confers the most significant effect.
引文
[1]王焰,牟蕾,郑朝共.IVIG巴氏灭活的最佳条件.华西药学杂志,WCJ.PS,2005,20(6):514-516.
[2]吴敬林.不同条件巴氏消毒和热稳定实验对人血白蛋白多聚体的影响.医学文轩,2000,19(6):874-875.
[3]刘力,刘文芳.人血白蛋白分离工艺的历史沿革及发展.中国输血杂志,2008,21(4):323-326.
[4]邹莉,彭良俊,李策生,等.辛酸钠对人免疫球蛋白中病毒的灭活效果.中国生物制品学杂志,2012,25(5):584-588.
[5]张雪萍,郑宇红.人血白蛋白中辛酸钠含量与热稳定性试验相关性研究.中国现代应用药学杂志,1999,16(3):29-30.
[2]吴敬林.不同条件巴氏消毒和热稳定实验对人血白蛋白多聚体的影响.医学文轩,2000,19(6):874-875.
[3]刘力,刘文芳.人血白蛋白分离工艺的历史沿革及发展.中国输血杂志,2008,21(4):323-326.
[4]邹莉,彭良俊,李策生,等.辛酸钠对人免疫球蛋白中病毒的灭活效果.中国生物制品学杂志,2012,25(5):584-588.
[5]张雪萍,郑宇红.人血白蛋白中辛酸钠含量与热稳定性试验相关性研究.中国现代应用药学杂志,1999,16(3):29-30.