巴氏灭活前后人血白蛋白纯度的影响因素相关研究  

Related research on the effect of pasteurization on the purity of human albumin

作　　者：方斌[1] 彭良俊[1] 董天保[1] 左林[1] 肖杨[1] 张云[1] 涂晶[1] 

机构地区：[1]武汉生物制品研究所有限责任公司,湖北武汉430207

出　　处：《中国输血杂志》2016年第7期704-706,共3页Chinese Journal of Blood Transfusion

摘　　要：目的为了提高人血白蛋白的热稳定性,对其影响人血白蛋白热稳定性相关因素进行探索。方法用气相色谱仪、火焰光度计分别测得不同处理制品的辛酸钠浓度以及Na^+的浓度,用电泳仪测得不同处理后制品巴氏灭活前后的纯度,通过统计学的方法分析辛酸钠浓度、Na^+浓度对人血白蛋白纯度的影响结果。结果通过对数据分析得出辛酸钠的含量对人血白蛋白巴氏灭活后的纯度具有显著的影响,而Na^+浓度对人血白蛋白巴氏灭活后的纯度也具有极显著的影响,辛酸钠浓度控制在0.146 mmol/g蛋白、0.160 mmol/g蛋白时,Na^+浓度控制在(133-140)mmol/L、(142-144)mmol/L时,巴氏灭活前后纯度差异较小,制品热稳定性较好。结论不同巴氏灭活条件对人血白蛋白的纯度有影响,其中不同Na^+浓度对人血白蛋白纯度有极显著差异。Objective To study the effect of different factors of Pasteurization on the stability and purity of albumin and to improve the stability of albumin. Methods The concentration of Na^＋and sodium caprylate was measured by gas chromatography and flame spectrophotography. The purity of albumin before and after pasteurization for different treatments was measured by electrophoresis. Then the effect of concentration of Na^＋and sodium caprylate on the purity of albumin was analyzed through the statistical method. Results Based on data analysis,the concentration of the sodium caprylate had significant effect on the purity of albumin after pasteurization. The concentration of Na^＋had very significant effect on the purity of albumin after pasteurization. With the level of sodium caprylate at 0. 146 mmol / g protein and 0. 160 mmol / g protein,the concentration of Na^＋ranged from 133-140 mmol / L to 142-144 mmol / L and the stability of albumin was improved. Conclusion The condition of pasteurization induces a positive effect on the purity of albumin,in which Na^＋confers the most significant effect.

关 键 词：人血白蛋白 蛋白纯度 辛酸钠 Na+ 

分 类 号：R446.1[医药卫生—诊断学] R392.33[医药卫生—临床医学]