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Method for preparing high purity validamycin powder agent

A Jinggangmycin, high-purity technology, applied in the field of preparation of high-purity Jinggangmycin powder, can solve the problems of low content of Jinggangmycin A, low product quality, long drying cycle, etc., to reduce the concentration process and decolorization process, The effect of improving product quality and stabilizing product quality

Active Publication Date: 2008-02-27
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Promote the use of high-purity Jinggangmycin powder products to meet the requirements of health, environmental protection, green and sustainable development, especially the increase in environmental pressure. All countries in the world have improved the quality standards of Jinggangmycin. Jinggangmycin produced by existing processes Mycin cannot meet the needs of the market
[0012] The problems existing in the production of Jinggangmycin powder by the existing process mainly include: 1. Low product quality: the content of active ingredient Jinggangmycin A in the powder is low, and the product particles are large and uneven, poor in color and poor in instant solubility, and the dried product still has Strong hygroscopicity; 2. Low production efficiency: the process is intermittent operation and the drying cycle is long
Therefore, it is difficult for the products produced by the existing technology to open up the international market, and it is also difficult to meet the needs of the downstream product development of Jinggangmycin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032]Fermentation of Jinggangmycin: the strain used is Streptomyces hygroscopicus var. Jinggangensis. Fermentation medium composition (g / l): 90g corn flour, 40g soybean flour, 5g yeast extract, 0.1gK 2 HPO 4 , fermented in a stirred fermenter at a fermentation temperature of 40° C., an aeration rate of 1.0 vvm, and a fermentation time of 44 hours to obtain Jinggangmycin fermentation broth. After HPLC analysis, the concentration of Jinggangmycin A in the fermentation broth was 20mg / ml.

[0033] Get the fermented liquid 18L that contains Jinggangmycin obtained by the above method and filter to obtain the filtrate, remove impurities with 5L 201×4 resin, then adsorb Jinggangmycin with 5L 001×7 resin, after the adsorption is complete, wash with 10L deionized water, and then Elute with 1.0N ammonia water, detect with high-performance liquid chromatography while eluting, collect the eluate containing Jinggangmycin A, carry out decompression distillation to the eluate, remove ammon...

Embodiment 2

[0035] The fermentation method of Jinggangmycin is the same as in Example 1.

[0036] Get the fermented liquid 225L that contains Jinggangmycin obtained by the above method and filter to obtain the filtrate, remove impurities with 50L 201×7 resin, then adsorb Jinggangmycin with 50L 001×4 resin, after the adsorption is complete, wash with 100L deionized water, and then Elute with 1.5N ammonia water, detect with high performance liquid chromatography while eluting, collect the eluate containing Jinggangmycin A, evaporate the eluate under reduced pressure, remove ammonia, and obtain 9L of Jinggangmycin aqueous solution (The concentration of Jinggangmycin A is 500mg / ml), spray into the drying chamber with a high-pressure (6MPa) pump, the air inlet temperature of the drying chamber is 180°C, the air outlet temperature is 100°C, and the airflow is in the same direction as the droplet movement. After drying for 1.0 hour, 4.3 kg of Jinggangmycin powder was obtained, with a water conte...

Embodiment 3

[0038] The preparation of the fermentation broth of Jinggangmycin is the same as in Example 1.

[0039] Get 40L of fermented liquid containing Jinggangmycin obtained by the above method through filtration to obtain filtrate, remove impurities with 3L 201×4 resin, then adsorb Jinggangmycin with 3L 001×4 resin, after the adsorption is complete, wash with 6L deionized water, and then Elute with 0.5N ammonia water, detect with high performance liquid chromatography while eluting, collect the eluate containing Jinggangmycin A, evaporate the eluate under reduced pressure, remove ammonia, and obtain 6L of Jinggangmycin aqueous solution (The concentration of Jinggangmycin A is 100mg / ml), relying on the high speed generated when the compressed air with a pressure of 0.3MPa passes through the nozzle, the Jinggangmycin aqueous solution is sucked out and atomized. The air inlet temperature of the drying room is 180°C, the air outlet temperature is 100°C, and the air flow is in the same di...

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Abstract

The invention discloses a making method of jinggang fusidic acid powder, which comprises the following steps: filtering the ferment liquid of jinggang fusidic acid; obtaining the filtrate; removing impurity through strongly basic anion ion resin; using strongly acid cation to adsorb the jinggang fusidic acid; washing the jinggang fusidic acid through deionized water after adsorbing; eluting through 0. 5-1. 5N ammonia; collecting the eluent with jinggang fusidic acid A; decompressing and evaporating the eluent of jinggang fusidic acid A to remove ammonia; obtaining the solution of jinggang fusidic acid; adjusting the density of jinggang fusidic acid solution at 100-500mg / ml; pumping the solution into spraying drier to spray and dry; obtaining the product. The invention has stronger hygroscopic problem, which has good color and luster, solubility, hygroscopicity resistance and instant property.

Description

Technical field: [0001] The invention relates to a preparation method of high-purity Jinggangmycin powder, and the method particularly refers to preparing high-purity Jinggangmycin powder by spray drying. Background technique: [0002] In 1973, the Shanghai Institute of Pesticides isolated and obtained antibiotic-producing bacteria with good control effects on rice sheath blight in Jinggangshan, Jiangxi Province, and Hangzhou Botanical Garden, Zhejiang Province. After purification and identification, the product was named "Jinggangmycin ( Jinggang mycins)". [0003] In 1975, Jinggangmycin was officially put into production, and then the research on strain selection and fermentation technology was continued, the production level was gradually improved, the production cost was continuously reduced, and the output was gradually increased. At present, Jinggangmycin has become the largest agricultural antibiotic variety in my country and an important biopesticide industry. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H15/22C12P19/46C12N1/20C12R1/55
Inventor 郑裕国沈寅初薛亚平陈小龙
Owner ZHEJIANG UNIV OF TECH
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