文献类型：期刊文献

中文题名：猪凝血酶原的制备

英文题名：PREPARATION OF PIG PROTHROMBIN

作者：欧伶[1,2];宋聿文[1,2];刘永[1,2];杨曜中[1,2];袁勤生[1,2]

机构：[1]华东理工大学生物化学研究所;[2]徐州医学院生化教研组

年份：1997

卷号：28

期号：10

起止页码：435

中文期刊名：中国医药工业杂志

外文期刊名：Chinese Journal of Pharmaceuticals

收录：CSTPCD;;北大核心:【北大核心1996】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：凝血酶原;猪血;制备

外文关键词：prothrombin,pig blood,preparation,property

摘要：通过对两种猪凝血酶原粗品制备方法（氢氧化镁吸附法和柠檬酸钡吸附法）的比较研究，发现钡法工艺的得率和纯度较高。本文着重研究柠檬酸钡、硫酸铵、磷酸二氢钾和Ｔｒｉｓ－ＨＣｌ等对凝血酶原的稳定和激活作用，并通过ＳｅｐｈａｄｅｘＧ－７５凝胶柱色谱估测活化产物猪凝血酶的分子量。
Two adsorption methods with Mg(OH) 2 or barium citrate to prepare crude prothrombin from pig blood were compared,adsorption.It was showed that the yield and purity of the barium citrate process were higher.The effect of the usual purifying reagents of barium citrate,(NH 4) 2SO 4,KH 2PO 4 and Tris HCl on stability and activity of prothrombin was also discussed.The molecular weight of pig thrombin was estimated through chromatography with Sephadex G 75.