微生物发酵过程中氨基酸动态变化的毛细管电泳检测  

Analysis of Amino Acids during Fermentation by Capillary Electrophoresis

作　　者：王后禹[1] 赵文杰[1] 魏晓东[1] 金媛媛[1] 季朝金 

机构地区：[1]上海医药工业研究院,上海200040 [2]浦城绿康生化有限公司,福建浦城353400

出　　处：《中国医药工业杂志》2010年第8期594-598,共5页Chinese Journal of Pharmaceuticals

基　　金：国家"重大新药创制"科技重大专项资助(2009ZX09301007)

摘　　要：用毛细管电泳法分析测定了多粘菌素B和谷胱甘肽发酵过程中氨基酸含量变化,异硫氰酸苯酯为衍生剂。分离电压20kV,进样压力0.5psi,进样时间5s,毛细管温度25℃。缓冲液为四硼酸钠溶液(0.025mol/L)-Tris(0.025mol/L)-十二烷基磺酸钠溶液(0.14mol/L)(pH9.15),紫外检测波长254nm。30min内可同时分析十二种游离氨基酸。A capillary electrophoresis method was established for analysis of the changes of amino acids content during polymyxins B and glutathione fermentation.Phenyl isothiocyanate was used as the derivatization agent.Separation conditions were as follows：separation voltage 20 kV,injection by hydrostatic pressure at 0.5 psi for 5 s,column temperature 25 ℃,with running buffer of 0.025 mol/L sodium tetraborate-0.025 mol/L Tris-0.14 mol/L SDS（pH 9.15）.The detection wavelength was 254 nm.Twelve free amino acids were analyzed in 30 min.

关 键 词：多粘菌素B 谷胱甘肽 氨基酸 毛细管电泳 

分 类 号：R977.4[医药卫生—药品] O657.8[医药卫生—药学]