发酵液中L-色氨酸的快速分离纯化

Separation and Purification of L-Tryptophan from the Fermentation Broth Rapidly

试验建立了快速分离纯化发酵液中L-色氨酸的方法,并且系统地研究了各因素对提取过程的影响。通过静态吸附试验,考察了温度、p H对001×7阳离子交换树脂平衡吸附量的影响,测定了吸附动力学曲线,并确定了氨水的最佳洗脱浓度。再经过活性炭脱色处理,通过单因素试验考察了活性炭用量、脱色时间、温度和p H对脱色率和吸附率的影响,得出最佳的脱色工艺。浓缩结晶后得到L-色氨酸成品,在此工艺条件下,发酵液中L-色氨酸的总提取率为65.2%,纯度达98.6%。

This study established a rapid method to separate and purify L-tryptophan from fermentation broth, and systematic study of the various factors on the extraction process. Through static adsorption experiments, inspect the effects of equilibrium adsorption capacity of 001×7 cation exchange resin through change temperature and pH. The adsorption kinetics curve and the best elution concentration of ammonia were determined. Through the active carbon to decoloration, by single factor experiment, investigate the active carbon, decoloration time, temperature, and pH impacted on decolorization rate and adsorption rate; Obtain the best decoloration process. Product L-tryptophan after concentrated and crystallized, under this condition, the extraction rate of L-trvntonhan in fermentation broth was 65 2%, and the purity was 98.6%.