Studies on peptide hydrolysis using microwave-assisted heating

碩士 === 龍華科技大學 === 工程技術研究所 === 102 === Our research was using Microwave-assisted acid hydrolysis alternative traditional conduction heating acid hydrolysis, and was used commercially available GHK peptide as a substrate. Change three different microwave conditions methods: Heating temperature of micr...

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Bibliographic Details
Main Authors: Shen, Chienliang, 沈建良
Other Authors: Hsu, Hsiuling
Format: Others
Language:zh-TW
Published: 2014
Online Access:http://ndltd.ncl.edu.tw/handle/43943966922975909406
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Summary:碩士 === 龍華科技大學 === 工程技術研究所 === 102 === Our research was using Microwave-assisted acid hydrolysis alternative traditional conduction heating acid hydrolysis, and was used commercially available GHK peptide as a substrate. Change three different microwave conditions methods: Heating temperature of microwave(110、140、180、200oC), hydrolysis time of microwave(3、5、7、10min), concentration of hydrochloric acid(2、4、6、8、10 M),select the best conditions for microwave-assisted acid hydrolysis of peptide, and carried out Edman cutting method, and hydrolysis product with phenyl isothiocyanate(PITC) reaction at pH 8, so that the end of amino acids into the PTC-derivatives increase its UV absorption of light intensity, and use high-performance liquid chromatography (HPLC), was observed at room temperature, the reaction time required reach stable. Finally, funded the optimal conditions for microwave-assisted acid hydrolysis of peptide, microwave temperature 200 oC, microwave hydrolysis time 5 min, concentration of 10 M hydrochloric acid, derivative reaction time 3 hours, and follow this conduction with commercially available peptide treat microwave assisted acid hydrolysis compare with conventional heating methods hydrolysis 110 oC,24 hours, 6 N HCl. The experiment was success would shorten the hydrolysis time from 24 hours to 5 minutes, and same as conventional hydrolysis recovery or better. The optimum parameters for microwave assisted peptide acid hydrolysis method.