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磷酸盐干烤对蛋白质高效液相色谱分析的影响

Dry Heated Phosphate Causes Problem in Purity Determination of Bioproducts By HPLC

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【作者】 应国光黄培仁

【Author】 Ying Guoguang Huang Peiren Shanghai Institute of Biological Products,Shanghai

【机构】 卫生部上海生物制品研究所卫生部上海生物制品研究所 上海200052上海200052

【摘要】 本文通过高效液相色谱分析、热重分析、紫外分析和31P 核磁共振分析证明,磷酸二氢钠在常规180℃两小时干烤去热原处理过程中,约有9.2%缩合为二代焦磷酸钠。缩合磷酸盐所配成的缓冲液消光系数明显增大,从而导致生物制品在高效液相色谱纯度检定过程中出现异峰。

【Abstract】 Phosphate buffer is widely used as a solvent for bio-products and the phosphate salt isusually dry heated before use in order to remove pyrogen.By means of HPLC,heating-weight analy-sis,UV spectrum and 31PNMR analysis,we proved that NaH2PO4 will condense into Na2H2P2O2 andthe ratio was about 9.2% if it was heated at 180℃ in solid state for two hours.We also found thatthis caused the increase of absorption coefficient and a confusable peak in determination of purity of abio-product containing phosphate buffer by HPLC.

  • 【文献出处】 中国生物制品学杂志 ,Chinese Journal of Biologicals , 编辑部邮箱 ,1992年02期
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