Natural Product Isolation (Methods in Biotechnology) by Richard J. P. Cannell

By Richard J. P. Cannell

Glaxo Wellcome examine & improvement, Herts, united kingdom. offers sensible tips within the means of extraction and isolation of ordinary items. Modifiedoutline layout. Halftone graphs and illustrations. For researchers and scientists.

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LlB, a value of R, = 1 corresponds to a separation of only approx 94%. In order to achieve baseline resolution (Fig. 5 is required. Strictly speaking, these figures are only valid when the peaks are of equal height. Certainly, the most important factor in resolution is the selectivity of the system, but it is not the only factor; the efficiency of the column is also important, as this determines the degree of peak broadening. 5. It is rarely necessary to carry out any calculations in the process of purifying materials by chromatography, but making some estimates of resolution can help to give an idea of how pure a sample one can expect to obtain from a given separation.

To extract a natural product; there are a myriad of effective methods. In practiceand quite sensiblweople tend to turn to a method or techniquethat they are farniliar with or that is routinely used in their lab (and the experiencethat comeswith this Cannell Fermentailon EtOAc EtOAc Broth 1 Extra&on of Whole Broth 4 Layer CONCENTRATED, WASHED WITH METHANOL 1 011 4 Stlica Gel Column Sephadex & LH20 Column ELUTE WITH MeOH c Mwture of Glucoplenctdtnols Al, A2 and Glucoptericldin Siltca c CHCI,-MeOH Mixture Reverie A 4 Gel Column of Glucoplencldmols 4 Phase J Glucoptencldinol (9 1) Al and A2 HPLC Al Glucoplencldmol 4 Glucopteric~dmolA2 A,, Glucoptenudmol A, Rl, R2 = OH, CH, Scheme 2.

1988) Bioseparations Wiley, New York 2 Initial Extraction and Product Capture F. Patrick Gailliot A fermentation broth is a complex mixture of components that often contains only trace amounts of a desired product. Microorganisms typically produce a desired product at low concentration (<3% w/v), and in the early stages of research and development, desired compounds may only be present at the few parts per million concentration in fermentation broth, making the initial capture task even more challenging.

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