分离纯化过程中温度和pH对必特螺旋霉素稳定性的影响

Effect of Temperature and pH Value on the Stability of Bitespiramycin in the Process of Separation and Purification

考察了不同温度下必特螺旋霉素在磷酸盐缓冲液和发酵液中的稳定性,以及在碱作用下必特螺旋霉素于水酯两相中的稳定性,并分析水相pH对其组分的影响。结果表明,必特螺旋霉素对热稳定;对pH敏感,最适范围为pH4.5～7.5;水酯两相接触时,必特螺旋霉素在碱的作用下易降解,因此萃取和静置分层应在1h内完成。

The stability of bitespiramycin in both phosphate buffer solution and fermentation broth at different temperature as well as in the mixing phase of aqueous phase and butyl acetate in the presence of alkali was investigated. The results showed that its stability was independent of temperaatre but the pH value, which should be controlled in a range of pH 4.5 - 7.5. Bitespiramycin would be easily degraded in the alkaline mixing phase. The extraction and phase separation should be carried out within one hour.