摘要
目的 酶法合成阿莫西林工艺优化和稳定性研究.方法 利用对羟基苯甘氨酸甲酯为侧链在青霉素酰化酶催化下,与底物6-氨基青霉烷酸(6-APA)合成阿莫西林;对温度、pH、侧链与底物投料比、投酶量等条件进行优化;取化学法和酶法阿莫西林进行6个月加速实验,对比含量变化,考察成品稳定性.结果 工艺优化后阿莫西林摩尔收率达84.3%;6个月加速实验后酶法阿莫西林含量平均下降值比化学法少0.78%.结论 酶法阿莫西林工艺流程简单,方法绿色环保,杂质少,产品稳定性优于化学法.
Abstract
Objective To study the process optimization and stability of amoxicillin by enzymatic synthesis.Methods The amoxicillin was synthesized with the use of p-hydroxyphenylglycine methyl ester as a side chain and the substrate 6-APA in penicillin acylase catalyzed; temperature, pH, side chain and substrate feed ratio,investment conditions, such as the amount of enzyme was optimized; chemical and enzymatic amoxicillin was taken six months accelerated test, comparing content changes, examining the stability of products. Results The molar yield of amoxicillin was 84.3％ after process optimization; after six months accelerated test, the content of enzymatic amoxicillin dropped by an average 0.78％ less than the chemical method. Conclusion Enzymatic amoxicillin process was simple, methods of green environmental protection, product stability was better than chemical method.
NETL
NSTL
维普
万方数据