超滤去除红霉素发酵液乳化现象的研究  

Study on the demulsification of erythromycin fermentation broth by ultrafiltration

作　　者：冯建立[1] 许振良[1] 王学军[1] 杨志和[2] 文生 

机构地区：[1]华东理工大学化学工程研究所膜科学与工程研发中心,上海200237 [2]河南天方药业股份有限公司,驻马店463000

出　　处：《中国抗生素杂志》2007年第3期150-153,共4页Chinese Journal of Antibiotics

摘　　要：目的开发一种超滤法去除红霉素发酵液处理过程中乳化现象的新工艺。方法采用自制的三种中空纤维超滤膜(U F-1、U F-2和U F-3)对红霉素发酵液去除乳化现象进行了试验。结果在优化的操作条件下,U F-3膜能够去除红霉素发酵液中蛋白质等引起乳化的杂质,超滤膜可以再生使用。结论超滤法可达到去除乳化的目的,同时提高了萃取的收率和质量。Objective To develop a new process used for demulsification of erythromycin fermentation broth by ultrafiltration membrane technique. Methods Three self-made hollow fiber ultrafihration membranes （UF-1, UF-2 and UF-3） were tested to remove impurities which caused emulsification, e.g. protein, in the fermentation broth. Results The experiments under optimum operation conditions indicates that UF-3 is practicable to remove protein and polysaccharide which were the main cause of emulsitication of erythromycin fermentation broth, and the membrane could be recycled for using. Conclusions Uhrafiltration method could be employed to demulsification successfully. At the same time, it could improve the yield and quality of extraction.

关 键 词：超滤 发酵液 乳化 红霉素 预处理 

分 类 号：TQ465[化学工程—制药化工]