发酵法生产医用级透明质酸工艺研究.docVIP

上海交通大学 工程硕士学位论文 题目 发酵法生产医用级透明质酸的工艺研究 作者 张延良  学科（专业）  生物工程  校内指导教师 校外指导教师 答辩日期  彭华松 张文清 2010.6  专业技术职务 专业技术职务  副教授 教授  1 目 录 中文摘要···································4 英文摘要···································5 第一部分 前 言································7 1．透明质酸的结构与理化性质 ························7 1.1 透明质酸的结构····························7 1.2 透明质酸的理化性质··························7 2．透明质酸的用途 ·····························8 2.1 透明质酸的生理功能··························8 2.2 透明质酸在化妆品行业中的应用·····················9 2.3 透明质酸在医学上的应用························10 2.4 透明质酸的市场价值··························12 3．透明质酸的制备及生产 ··························12 3.1 已开发的 HA 制备方法及其比较 ·····················12 3.2 发酵法生产透明质酸的现状·······················14 4．透明质酸生产的展望 ···························18 第二部分 材料与方法 ·····························20 1.试剂···································20 2.仪器···································20 3.菌种与培养基·······························21 4.培养方法·································21 5.分离步骤·································21 6.测定方法·································22 6.1 透明质酸含量测定···························22 2 6.2 透明质酸特性粘度的测定························23 6.3 蛋白含量的测定····························24 6.4 杂质检测·······························25 6.5 红外光谱·······························26 6.6 紫外光谱·······························26 第三部分 结果与讨论 ·····························27 1．HA 的发酵工艺······························27 1.1 发酵温度对 HA 发酵产量的影响 ·····················27 1.2 通气量对发酵的影响··························28 1.3 补糖对发酵的影响···························28 2．发酵液的预处理 ·····························30 2.1 乙醇稀释过滤沉淀处理法························30 2.2 超滤处理法······························30 2.3 预处理方法的比较···························32 3．HA 的分离与纯化·····························32 3.1 乙醇沉淀中氯化钠用量·························32 3.2 乙醇沉淀中 HA 的浓度 ·························33 3.3 CTAC 络合沉淀·····························34 3.4 CTAC 残留量······························35 4．工艺流程·································35 5．HA 成品的化学分析 ····························37 5.1