发酵液中透明质酸含量测定方法的比较研究  

Comparative Study on Two Quantitative Assays of Hyaluronic Acid in Fermentation Broth

作　　者：刘屹然[1] 陈林海[1] 李宗伟[1] 王雁萍[1] 杨天佑[1] 谈重芳[1] 和朝军[1] 秦广雍[1] 霍裕平[1] 

机构地区：[1]郑州大学离子束生物工程省重点实验室,郑州450052

出　　处：《河南师范大学学报（自然科学版）》2006年第1期102-105,共4页Journal of Henan Normal University(Natural Science Edition)

基　　金：国家重点基础研究发展规划973项目(2004CB719605)

摘　　要：比较了Bitter-Muir法和CTAB浊度法用于测定透明质酸质量浓度的准确度和精确度,发现在没有杂质的情况下,二者都适用于透明质酸浓度的测定.研究了葡萄糖、蛋白质、无机盐和酵母膏等发酵液成分对2种测量方法的影响,结果表明,这些物质对Bitter-Muir法存在较大影响,而对CTAB浊度法的干扰较小.CTAB浊度法的操作简便快捷,发酵液无需预处理即可直接测定.The accuracy and precision of Bitter-Muir method and CTAB turbidimetrie method were examined to assay the concentration of hyaluronic acid in fermentation broth. The result shows that both methods work successfuly when impurities don＇t exist. The affects of constituents in fermentation broth, such as glucose, protein,inorganic salt and yeast extract, were investigated, and the result shows that the presence of these constituents has a considerable interference for Bitter-Muir method, but only slight interference for CTAB method. Owing to its simplicity and rapidity, CTAB method can be directly used to analyze HA fermentation broth without pretreatment.

关 键 词：透明质酸 发酵液 定量分析 Bitter-Muir法 CTAB浊度法 

分 类 号：O657.3[理学—分析化学]