文献类型：期刊文献

英文题名：Use of long-chain alcohol in extraction and purification of lincomycin from fermentation broth

作者：Wu, B; Zhu, JW; Chen, K; Ji, LJ; Guo, JU; Zhao, JX

机构：[1]E China Univ Sci & Technol, Chem Engn Res Ctr, Shanghai 200237, Peoples R China;[2]Yueyang Zhongxiang Kangshen Pharmaceut Grp Co Ltd, Yueyang 41400, Hunan Province, Peoples R China

年份：2003

卷号：20

期号：2

起止页码：354

外文期刊名：KOREAN JOURNAL OF CHEMICAL ENGINEERING

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000181945600025)】；

语种：英文

外文关键词：extraction; lincomycin; long-chain alcohol; selectivity; flocculation

摘要：Low selectivity for lincomycin in butanol extraction process leads to relatively higher content of impurities. A novel process for extraction of lincomycin from fermentation broth was studied in this work. Mixture of n-octanol and n-decanol is used as extractant to replace n-butanol in extraction of lincomycin. Optimal operation conditions for the process have been studied. Due to higher extraction selectivity for lincomycin A by long-chain alcohol, content of impurity (lincomycin B) in the final product is much lower than that in product by butanol process. Furthermore, the practicability for combination of long-chain alcohol and butanol in purification of lincomycin was investigated.