摘要
为提高冻干病毒性活疫苗的成品滴度和稳定性及提高疫苗生产的出品率，本研究通过对多种保护剂成分如明胶、山梨醇、蔗糖、乳糖、右旋糖苷、精氨酸等及其配比的大量反复筛选试验，已初步选定了数种可供选择并进一步优化完善的冻干保护剂配方。与现行冻干保护剂相比，其疫苗出品率在相同投入下可提高三倍。
To improve virus titers and stability of the lyophilized live viral vaccines and increase the production output of vaccine, some components, such as gelatin、sorbitol、saccharose、dextran and arginine,were screened for their suitability in using as stabilizers.The results showed that several stabilizer combinations can be used as future candidates upon further optimized.The selected stabilizer,compared with current production stabilizer,could give a vaccine output of 3 times higher.
出处
《微生物学免疫学进展》
1996年第1期22-27,共6页
Progress In Microbiology and Immunology
