酶法合成阿莫西林过程中蛋白残留检测

摘要：目的 探究阿莫西林生产合成过程中蛋白残留量，确定最适生产条件。方法 通过单一变量法，研究不同条件酶法 合成阿莫西林过程中蛋白残留量。结果 随着母核侧链摩尔比降低，合成阿莫西林过程中蛋白残留量却有所提高，当比例达到 1:1.15后，蛋白含量趋于稳定。生产温度越低、反应时间越长，蛋白质残留量越高，当温度达到15℃时蛋白含量最低，随着温 度升高蛋白含量逐渐升高。磁力搅拌反应过程中蛋白残留量(2189.01mg/L)远远大于机械搅拌(177.50mg/L)。反应批次对蛋白残 留量影响较小，其残留量稳定在180~190mg/L左右。结论 生产过程中采用15℃，1:1的母核侧链摩尔比，机械搅拌的方式合成 的阿莫西林蛋白残留量最少。

Detection of protein residues in amoxicillin by enzymatic synthesis

Abstract Objective To study the amount of protein residues in the synthesis of amoxicillin and to determine the optimum production conditions. Methods The single variable method was used to study the amount of protein residues during the enzymatic synthesis of amoxicillin under different conditions. Results As the molar ratio of the parent core to the side chain decreased, the amount of protein residues in the synthesis of amoxicillin increased. When the ratio reached 1:1.15, the protein content tended to be stable. The lower the production temperature, the longer the reaction time, resulting in a higher protein residue, when the temperature reached 15℃, the protein content was the lowest, and the protein content gradually increased as the temperature. The amount of protein residues by magnetic stirring (2189.01mg/L) was much more than that by mechanical stirring (177.50mg/L). The reaction batch was reproducible, and the residual amount was stable at about 180~190mg/L. Conclusion In the production process, the amount of protein residues was the least from amoxicillin synthesized by mechanical stirring at 15℃ with a 1:1 molar ratio of the core to the side chain.