摘要
采用８０ ℃和１００ ℃干热灭活冻干蛋白制品中的病毒时，冻干品中的糖含量（ 作为蛋白保护剂） ≤１０％ ，对病毒灭活效果影响较小；糖含量≥２０ ％ ，热处理后的冻干蛋白剂型变化明显。
After lyophilization of sucrose or sorbitol at different concentrations with vesicular stomatitis virus and IgG, the influence of saccharide on inactivation of virus by heat and the external color and redissolution of lyophilized IgG after treatment were observed. The results indicated that after treatment with 80℃ and 100℃ dry heat, the saccharide content in lyophilized product was ≤10% and the influence on efficacy of inactivating virus was minimal. The lyophilized product only showed change in color. When the saccharide content was ≥20%, the property of preparation of lyophilized protein changed obviously.
出处
《中国消毒学杂志》
CAS
1999年第3期129-132,共4页
Chinese Journal of Disinfection
关键词
干热
病毒灭活
糖类
蛋白保护剂
免疫球蛋白
dry heat inactivation of virus saccharide protein protector immunoglobulin vesicular stomatitis virus
