辅酶A的冻干工艺及其性状结构

Freeze-drying process and characteristic configuration of coenzyme A

引言辅酶A(coenzyme A,CoA)是生物体内乙酰化酶的辅酶,也是人体内最重要的酶之一,参与三羧酸循环,起着传递乙酰基的作用,对糖、蛋白质和脂类的代谢起重要作用[1-2]。大量的研究证明辅酶A能促进脂类的正常代谢,抑制过氧化脂质的形成,阻止血小板的凝集。

The stability of coenzyme A solution was studied. It was found that the content of coenzyme A in the solution decreased with increasing storage time and increasing temperature, while it remained relatively constant for 24 h under conditions of temperature 1--5℃ and pH value 4. 5. For this reason, the freeze-drying technology was introduced. Using freeze-drying dosage-form and moisture content as qualitative indices, the return warming freeze-drying was proven superior to traditional ladder warming freeze-drying with respect of the product quality of coenzyme A. The characteristics and configuration of coenzyme A obtained from an ordinary drying process and different freeze-drying processes were further analyzed by optical image and X-ray diffraction. The findings demonstrated that the ladder warming freeze- drying process was better than the ordinary drying process with respect to the formation of the crystal structure of coenzyme A, while the return warming freeze-drying process further outweighed the ladder warming freeze-drying process. Moreover, an optimized 16 h return warming freeze-drying process was finally proposed to obtain coenzyme A with high-purity （≥95%）, high crystallinity and good stability, based on the research on the return warming freeze-drying process and also the acceleration stability test.