抗绿脓杆菌鸡卵黄免疫球蛋白的冷冻干燥研究

LYOPHILIZATION OF ANTI-Pseudomonas aeruginosa YOLK IMMUNOGLOBULIN

介绍了冷冻干燥技术的原理、抗绿脓杆菌 (Pseudomonasaeruginosa ,简称PA)鸡卵黄免疫球蛋白 (Im munoglobulinofYolk ,IgY)的冷冻干燥工艺过程及其参数。通过实验 ,获得了抗 PAIgY的冻干曲线 ;经间接血球凝集实验检测 ,抗 PAIgY的冻干品的活性为 1∶12 8;在 4℃和 2 5℃下 ,抗 PAIgY的冻干品保存 6个月 。

The principle of lyophilization technique and its technological process and parameters of anti Pseudomonas aeruginosa (PA) immunoglobulin (YIg) are introduced. Through the experiment, a lyophilized curve of anti Pseudomonas aeruginosa yolk immunoglobulin was obtained. After measuring in the experiment of indirect hema agglutination assay, the activity of lyophilized product of anti PA YIg is 1∶128. Stored under 4 and 25 ℃ for 6 months, the activity of the product remained unchanged.\;