Method for separating and purifying L-leucine

A technology for separation and purification of leucine, applied in chemical instruments and methods, organic chemistry, cyanide reaction preparation, etc., can solve the problem of not separating L-leucine and L-valine, reducing L-leucine Acid yield and other issues, to avoid excessive losses, increase difficulty, and improve efficiency
CN109761833AActive Publication Date: 2019-05-17内蒙古拜克生物有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
内蒙古拜克生物有限公司
Publication Date
2019-05-17

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Abstract

The invention provides a method for separating and purifying L-leucine. The method comprises the following steps: (1) adding a coagulant and a flocculant into fermentation broth, and reserving supernatant; (2) adding sodium chloride and a L-leucine seed crystal into the supernatant to separate precipitate; (3) adding water to dissolve the precipitate and decolorizing; (4) adding water to dissolvethe decolorized crystal, and performing ion exchange resin chromatography purification. According to the method, by the interaction of the coagulant and the flocculant in, bacteria, proteins, lipids and other substances in the fermentation broth are effectively removed, and the separation efficiency is greatly improved; on the other hand, by adding the sodium chloride and the L-leucine seed crystal at the same time, the solubility of the L-leucine is changed, the separation efficiency of the L-leucine and L-valine is improved, and the purity of the L-leucine is improved.
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Description

technical field

[0001] The invention belongs to the field of biotechnology, and relates to a method for separating and purifying leucine. Background technique

[0002] L-leucine, also known as leucine, is one of the essential amino acids for humans and animals. In 1819, Proust first isolated L-leucine from cheese, and later Bracon-not obtained its crystallization from the acid hydrolyzate of muscle and wool, and named it leucine. There are only 20 kinds of amino acids that constitute human protein, of which 8 are essential amino acids. From a nutritional point of view, evaluating the nutritional value of a protein mainly depends on the content and types of these 8 essential amino acids. L-leucine accounts for the highest share of complete proteins in nutrition, and is widely used in many industries such as medicine, food, flavoring, animal feed and cosmetics.

[0003] In the field of medicine, L-leucine is an important raw material for clinical compound crystalline amino a...

Claims

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