透明质酸的降解方法及工艺条件研究  

Study on degradation methods and conditions of hyaluronic acid

作　　者：覃彩凤[1,2] 王淼[1,2] 陈晓峰[1,2] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,无锡214036 [2]江南大学食品学院,无锡214036

出　　处：《食品科技》2007年第4期32-36,共5页Food Science and Technology

摘　　要：对物理法、化学法、物理化学法和酶法降解透明质酸(HA)进行了研究,利用HPLC对降解后HA的组分进行了分析。研究结果表明:采用过氧化氢和抗坏血酸降解HA效果好,降解后的HA基本组成单元没有发生明显的变化;过氧化氢和抗坏血酸氧化降解HA的最佳工艺条件为过氧化氢和抗坏血酸的摩尔比为2∶1、pH4.0、温度55℃、时间15min,过氧化氢和抗坏血酸的最佳浓度分别为0.4mmol/gHA和0.2mmol/gHA,HA的分子量可降解为45.7KDa。The degradation of hyaluronic acid （HA） by physical methods, chemical methods ,both methods＇ combination and enzymic methods were studied. The samples degradated were analyzed by HPLC to determine the change of HA structural units. The results indicated that the method of hydrogen peroxide and ascorbic acid was the best, and the structural units of HA were not changed significantly during degradation. Furthermore, The best conditions for HA degradation： the mole ratio of hydrogen peroxide and ascorbic acid 2：1, pH4.0, temperature 55℃, reaction time 15min; the concentration of hydrogen peroxide and ascorbic acid were 0.4mmol/g HA and 0.2mmol/g HA respectively. In this condition, the molecular weight of HA may be degradated to 45.7KDa.

关 键 词：透明质酸 降解 低分子量 

分 类 号：TS201.1[轻工技术与工程—食品科学]