巴氏灭活前后人血白蛋白纯度的影响因素相关研究

发布时间：2018-05-20 22:34

本文选题：人血白蛋白 + 蛋白纯度　；参考：《中国输血杂志》2016年07期

【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。
[Abstract]:Objective to improve the thermal stability of human serum albumin (HSA) and to explore the related factors affecting its thermal stability. Methods the concentration of sodium octanoate and Na ~ were measured by gas chromatograph and flame photometer respectively. The effect of sodium octanoate concentration (Na ~) on the purity of human serum albumin (HSA) was analyzed by statistical method. Results by analyzing the data, it was found that the content of sodium caprylate had a significant effect on the purity of human serum albumin after pasteurization, and the concentration of Na ~ had a significant effect on the purity of human serum albumin after pasteurization. When the concentration of sodium octanoate was controlled at 0.146 mmol/ g protein and 0.160 mmol/ g protein, the purity of the product was small before and after pasteurization, and the thermal stability of the product was better when the concentration of sodium caprylate was controlled at 133-140 mmol / L. Conclusion the purity of human serum albumin was affected by different Pap inactivation conditions, and the purity of human serum albumin was significantly different with different concentration of Na ~.
【作者单位】：武汉生物制品研究所有限责任公司;
【分类号】：R392-33

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