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井冈霉素发酵液中主要成分是井冈霉素A、B、E、F、井冈羟胺和微量井冈霉素C、D。其中除井冈羟胺外,各组份的分子中都带有一个或二个葡萄糖分子,常用的“苯酚浓硫酸”比色法只能测出井冈霉素A、B、E、F的总单位(C、D含量极微,可以忽略),为此我们试用薄层层析法和高压电泳法结合比色法测定井冈霉素中各主要成分的含量。 在测定前需先将样品进行预处理,即取
Jinggangmycin fermentation broth is the main component of Jinggangmycin A, B, E, F, Jinggang hydroxylamine and trace Jinggangmycin C, D. In addition to Jinggang hydroxylamine, the components of the molecule with one or two glucose molecules, commonly used “phenol concentrated sulfuric acid” colorimetric method can only be measured Jinggangmycin A, B, E, F of the total units C, D content is minimal, can be ignored), for which we try thin layer chromatography and high voltage electrophoresis combined with colorimetric determination of the main components of the content of validamycin. Before the determination of the sample to be pre-treatment, that is taken