This paper presents a comparative study of the characteristics of phycocyanin between Spirulina Erdosensis and the imported species to find out the characteristics of two spieces of spirulina platensis, and obtain the optimal parameters of phycocyanin in the process of extraction and preservation. The results show that the purity and the yield of the two Spirulina species of phycocyanin are the best and the phycocyanin purity of Spirulina Erdosensis is 1.67 times of the imported species and the yield of phycocyanin of two Spirulina species is basically the same with 40% (NH4)2SO4 saturation. The phycocyanin is more sensitive to temperature than the introduced species. The reduced percentage of the phycocyanin purity of Spirulina Erdosensis is larger than that of the introduced species under the conditions of 35℃, 45℃, 55℃, while it is twice as large under the conditions of 25℃. Nonetheless, the reduced purity of Spirulina Erdosensis is still higher than the highest purity of the introduced Spirulina species, showing the advantages of Erdos Spirulina platensis on phycocyanin. The phycocyanin from Spirulina Erdosensis can be extracted at 55℃ and the lowest temperature should be chosen for both extracting efficiency and purity in the permissible process and environmental conditions. The phycocyanin purity of two Spirulina species is the largest when pH value takes 5-6, while the pH stability of phycocyanin for two Spirulina species is quite consistent.
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