酵母产还原型谷胱甘肽制备过程中的稳定性研究  

Study on the Stability of Reduced Glutathione in Preparation from Yeast

作　　者：邓张双[1,2,3] 黄蓉 刘秀继 李知洪 姚鹃[3] 李啸[3] 杜维力[3] 邹坤[2] 龚大春 DENG Zhangshuang;HUANG Rong;LIU Xiuji;LI Zhihong;YAO Juan;LI Xiao;DU Weili;ZOU Kun;GONG Dachun(School of Pharmacy,Tongji Medical College of HUST,Wuhan 430030,China;Key Laboratory of Functional Yeast,China National Light Industry,College of Biological&Pharmaceutical Sciences,China Three Gorges Univ.,Yichang 443002,China;Research&Development Center,Angel Yeast Co.,Ltd.,Yichang 443003,China)

机构地区：[1]华中科技大学同济医学院药学院,武汉430030 [2]三峡大学生物与制药学院中国轻工业功能酵母重点实验室,湖北宜昌443002 [3]安琪酵母股份有限公司研发中心,湖北宜昌443003

出　　处：《三峡大学学报（自然科学版）》2020年第6期97-102,共6页Journal of China Three Gorges University：Natural Sciences

基　　金：国家自然科学基金面上项目(21776162);湖北省双创战略团队项目(A类科技创新);宜昌市应用基础研究项目(A19-302-12)。

摘　　要：基于高效液相色谱法的还原型谷胱甘肽质量浓度测定技术,研究了温度、pH、溶氧和外源抗氧化试剂对酵母源富还原型谷胱甘肽溶液的稳定性影响;借助液相色谱-质谱联用技术,鉴定了还原型谷胱甘肽的降解产物;同时,把外源抗氧化剂的添加引入酵母产还原型谷胱甘肽制备工艺中,进一步探索了还原型谷胱甘肽氧化降解规律.结果表明:低pH值(pH 2.0)、低温(4℃)和无氧条件有利于还原型谷胱甘肽的保藏;在酵母产还原型谷胱甘肽制备工艺中添加亚硫酸钠和二硫苏糖醇有利于阻断还原型谷胱甘肽的氧化进程,维持还原型谷胱甘肽的质量浓度稳定.Based on the HPLC technology for determination of reduced glutathione,the stability of glutathione from yeast in solution was studied under temperature,pH value,dissolved oxygen and additive antioxidants.Moreover,the degradation products of reduced glutathione were identified by liquid chromatographymass spectrometry.The oxidative degradation of glutathione was further investigated by adding antioxidants.The results showed that the suitable conditions for preservation of reduced glutathione are low pH value(pH 2.0),low temperature(4℃)and oxygen-free conditions.Addition of sodium sulfite and dithiothreitol in the process of preparing reduced glutathione from yeast can block the oxidation of glutathione.

关 键 词：酵母 还原型谷胱甘肽 稳定性 抗氧化剂 

分 类 号：TQ93[化学工程]