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| Efficient Quantification of Hyaluronic Acid in Fermentation Broth by Modified CTAB Method |
| Department of Chemical Engineering, Tsinghua University, Beijing 100084, China |
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Abstract Hyaluronic acid (HA), which was mainly produced by fermentation in industry, had many significant applications in the fields of health products,cosmetics, and clinical treatments etc. The rapid and precise measurement of HA concentration in fermentation broth played an important role in microbial production of HA. Quantitative analysis of HA concentration in fermentation broth was modified on basis of original cetyltrimethylammonium bromide (CTAB) turbidity method. The water bath incubation of HA and acetate buffer was eliminated, the optimal CTAB buffer concentration was reduced to 2.5 g/L and the HA-CTAB complex reaction time was restricted at 5 minutes. The interference of fermentation broth to CTAB measurement was further observed. It is revealed that Mg2+ concentration exhibits a significant impact on CTAB results, but glucose, arabinose and D-glucuronic acid not. The ethanol precipitation coupled with the modified CTAB measurement was then proposed to implement the effective quantification of HA in fermentation broth.
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Received: 13 November 2009
Published: 26 February 2010
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Corresponding Authors:
Huimin Yu
E-mail: yuhm@tsinghua.edu.cn
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