超声波对发酵液中提取透明质酸的影响

目的：提高发酵液中透明质酸的提取率。方法：应用超声波预处理发酵液的方法对醇沉法提取透明质酸的影响进行研究。结果：在超声波功率100W、处理温度15℃、处理时间10min时,透明质酸提取率相对于未经超声波处理的发酵液提高了38.6%。因此,超声波预处理透明质酸发酵液可以达到提高透明质酸提取率的目的。

Effect of Pretreating the Broth of Hyaluronic Acid by Ultrasonic Wave

Objective:Taking the improvement of the extraction rate.Method:The effect of purification of Hyaluronic acid from broth by ethanol precipitation method was investigated by pretreating the broth using ultrasonic wave.Result: For the untreated broth,the extraction rate of Hyaluronic acid from the treated broth was improved by 38.6% under the condition of ultrasonic wave frequency 40kHz ,ultrasonic time 10min,temperature 15℃ and ultrasonic power 100W.A conclusion could be got that the extraction rate could be improved from the broth pretreated by ultrasonic wave.