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发明公开
CN106905384A 低聚果糖保存工艺 无效 - 撤回

低聚果糖保存工艺
摘要：
­­­­本发明的低聚果糖保存工艺，具体涉及低聚果糖保存工艺，属于重组人成纤维细胞生长因子领域，步骤为：确定低聚果糖所处的不同温度为-20℃、4℃、25℃，确定低聚果糖所处的缓冲溶液为醋酸-醋酸钠，其酸碱度为pH4.0和pH5.0、柠檬酸-柠檬酸钠，其酸碱度为pH5.0和pH6.0、磷酸氢二钠-磷酸二氢钠，其酸碱度为pH6.0、pH6.5和pH7.0、Tris-HCl缓冲液，其酸碱度为pH7.5和pH8.0；将待提纯的低聚果糖放于缓冲液中反复冻融条件下进行分别保存，检测低聚果糖纯度，同时观察外观性状。低聚果糖于低温和pH 6.5～pH 8.0接近中性条件下呈现出较好的稳定性，磷酸盐缓冲液对低聚果糖稳定性呈现出较好的作用，反复冻融处理对低聚果糖稳定性具有明显的影响。
摘要（英）：

The invention relates to a fructo-oligosaccharide preservation technology and belongs to the field of recombined human fibroblast growth factors. The technology comprises the following steps: determining different temperatures of the fructo-oligosaccharide at -20 DEG C, 4 DEG C and 25 DEG C; determining a buffering solution of the fructo-oligosaccharide as acetic acid-sodium acetate with pH 4.0 and pH 5.0, citric acid-sodium citrate with pH 5.0 and pH 6.0, disodium hydrogen phosphate-sodium dihydrogen phosphate with pH 6.0, pH 6.5 and pH 7.0 and Tris-HCl buffering solution with pH 7.5 and pH 8.0; placing to-be-purified fructo-oligosaccharide into the buffering solution to separately store under a multigelation condition, detecting the purity of fructo-oligosaccharide and observing the external properties. The fructo-oligosaccharide has higher stability under the conditions of low temperature and pH 6.5-pH 8.0, the phosphate buffering solution has a better effect on the stability of the fructo-oligosaccharide and the multigelation treatment has an obviously influence on the stability of the fructo-oligosaccharide.

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