酵母产还原型谷胱甘肽制备过程中的稳定性研究

Study on the Stability of Reduced Glutathione in Preparation from Yeast

基于高效液相色谱法的还原型谷胱甘肽质量浓度测定技术,研究了温度、pH、溶氧和外源抗氧化试剂对酵母源富还原型谷胱甘肽溶液的稳定性影响;借助液相色谱-质谱联用技术,鉴定了还原型谷胱甘肽的降解产物;同时,把外源抗氧化剂的添加引入酵母产还原型谷胱甘肽制备工艺中,进一步探索了还原型谷胱甘肽氧化降解规律.结果表明:低pH值(pH 2.0)、低温(4℃)和无氧条件有利于还原型谷胱甘肽的保藏;在酵母产还原型谷胱甘肽制备工艺中添加亚硫酸钠和二硫苏糖醇有利于阻断还原型谷胱甘肽的氧化进程,维持还原型谷胱甘肽的质量浓度稳定.

Based on the HPLC technology for determination of reduced glutathione,the stability of glutathione from yeast in solution was studied under temperature,pH value,dissolved oxygen and additive antioxidants.Moreover,the degradation products of reduced glutathione were identified by liquid chromatographymass spectrometry.The oxidative degradation of glutathione was further investigated by adding antioxidants.The results showed that the suitable conditions for preservation of reduced glutathione are low pH value(pH 2.0),low temperature(4℃)and oxygen-free conditions.Addition of sodium sulfite and dithiothreitol in the process of preparing reduced glutathione from yeast can block the oxidation of glutathione.