摘要
以产品效价和回收率为评价指标,研究影响粗品肝素钠精制的因素,优化粗品肝素钠精制工艺条件。结果表明,在酒精度为30°,食盐浓度为0.35mol/L,温度为35℃,时间为30min的条件下,精制效果最佳,与原工艺相比,产品效价提高17U/mg,回收率提高6.1%,每1×108 U粗品肝素钠总活力提取量提高了37.05%。
Effects of different factors on heparin sodium refined were evaluated on their performances of titer and recovery. The results showed that the optimal refining condition were as followed： ethanol 30%, salt 0.35 mol/L, temperature 35℃, and treating time 30 rain. Under the condition, the titer increased 17 U/mg , the recovery in- creased 6.1%, and per 100 million of coarse heparin sodium extrac- tion of total vitality improved by 37.05%, compared to the former processing.
出处
《食品与机械》
CSCD
北大核心
2012年第4期206-208,244,共4页
Food and Machinery
基金
河南省肉制品加工与质量安全控制重点实验室开放项目
关键词
肝素钠
精制
效价
回收率
heparin sodium
refined
titer
recovery
