Heat-resistant protective agent, room-temperature-preserved live classical swine fever vaccine, and preparation method and application thereof

Abstract

A thermostable formula comprises the following components in percentage by mass: 1% to 5% raffinose, 5% to 10% maltose, 15% to 30% saccharose, 1% to 5% lactose, 1% to 5% glucose, 0.1% to 1.5% polysorbate 80, 0.1% to 0.5% polyethylene glycol 8000, 0.5% to 3% tyrosine, 3% to 6% silk fibroin, and the balance of water for injection. It further discloses a room-temperature-preserved live classical swine fever vaccine and a preparation method thereof, wherein the live classical swine fever vaccine is obtained by mixing the thermostable formula with a live classical swine fever virus solution and then carrying out gradient vacuum drying. The vaccine prepared according to the present invention has a dried foam appearance and presents a glass-layer like structure under a scanning electron microscope, has a glass transition temperature up to more than 50 C.

Claims

1. A preparation method of a thermostable formula, wherein the thermostable formula comprises 1% to 5% of raffinose, 5% to 10% of maltose, 15% to 30% of saccharose, 1% to 5% of lactose, 1% to 5% of glucose, 0.1% to 1.5% of polysorbate 80, 0.1% to 0.5% of polyethylene glycol 8000, 0.5% to 3% of tyrosine, 3% to 6% of silk fibroin by weight; the preparation method comprising the following steps of: 1) dissolving the raffinose, the maltose, the saccharose, the lactose, the glucose and the polysorbate 80 in water and carrying out sterilization by high-pressure steam sterilization to obtain a solution 1; 2) dissolving the polyethylene glycol 8000, the tyrosine and the silk fibroin in water, and carrying out sterilization by filtration to obtain a solution 2; and 3) mixing the solution 1 and the solution 2, and supplementing water to obtain the thermostable formula.

2. A preparation method of a live classical swine fever virus vaccine, wherein a classical swine fever virus solution and the thermostable formula according to claim 1 are uniformly mixed according to a volume ratio of 1:1 to 3:1 to prepare a live classical swine fever virus vaccine solution, and the live classical swine fever virus vaccine is obtained after gradient vacuum drying of the live classical swine fever virus vaccine solution.

3. The preparation method of the live classical swine fever vaccine according to claim 2, wherein the gradient vacuum drying method is as follows: the live classical swine fever virus vaccine solution is balanced for 0.5 hour to 2 hours at a room temperature, maintained for 0.5 hour to 1 hour at a vacuum degree of 500 mBar to 800 mBar and a temperature of 5 C. to 30 C., maintained for 0.5 hour to 2 hours at a vacuum degree of 80 mbar to 500 mbar and a temperature of 10 C. to 35 C., maintained for 0.5 hour to 2 hours at a vacuum degree of 30 mBar to 80 mBar and a temperature of 10 C. to 40 C., maintained for 8 hours to 12 hours at a vacuum degree of 0.01 mbar to 0.05 mbar and a temperature of 20 C. to 40 C., and maintained for 12 hours to 24 hours at a vacuum degree of 0.001 mbar to 0.01 mbar and a temperature of 20 C. to 40 C., to obtain a dried live classical swine fever virus vaccine.

4. The preparation method of the live classical swine fever virus vaccine according to claim 2, wherein the dried live classical swine fever virus vaccine presents a glass-layer like structure under a scanning electron microscope, and a glass transition temperature thereof reaches up to more than 50 C.

5. The preparation method of the live classical swine fever virus vaccine according to claim 2, wherein the glass transition temperature reaches up to 65 C. to 70 C.

6. The preparation method of the live classical swine fever vaccine according to claim 2, wherein the classical swine fever virus in the solution is a CSFV C strain.

7. The preparation method of the thermostable formula according claim 1, wherein the thermostable formula comprises 1.5% to 4% of the raffinose, 6% to 10% of the maltose, 20% to 25% of the saccharose, 2% to 4% of the lactose, 2% to 4% of the glucose, 0.5% to 1% of the polysorbate 80, 0.2% to 0.4% of the polyethylene glycol 8000, 1% to 2% of the tyrosine, 4% to 5% of the silk fibroin by weight.

8. The preparation method of the live classical swine fever virus vaccine according to claim 2, wherein the thermostable formula comprises 1.5% to 4% of the raffinose, 6% to 10% of the maltose, 20% to 25% of the saccharose, 2% to 4% of the lactose, 2% to 4% of the glucose, 0.5% to 1% of the polysorbate 80, 0.2% to 0.4% of the polyethylene glycol 8000, 1% to 2% of the tyrosine, 4% to 5% of the silk fibroin by weight.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 illustrates an appearance of a live classical swine fever vaccine (dried foam appearance); and

(2) FIG. 2 is a scanning electron microscope photograph of the live classical swine fever vaccine (glass-layer like structure).

DETAILED DESCRIPTION

(3) The following embodiments further describe the present invention in detail only, but do not constitute any limitation to the present invention.

First Embodiment Preparation of Thermostable Formula 1 and Live Classical Swine Fever Vaccine 1

(4) Unless otherwise specified, the percentages in this embodiment are percentages by weight.

(5) Formulation of thermostable formula 1:

(6) TABLE-US-00001 Raffinose 1.0% Maltose 10.0% Saccharose 15.0% Lactose 5.0% Glucose 1.0% Polysorbate 80 0.1% Polyethylene glycol 8000 0.5% Tyrosine 3.0% Silk fibroin 3.0% Water for injection 61.4%

(7) Specific preparation steps of the thermostable formula 1 were as follows: raffinose, maltose, saccharose, lactose, glucose and polysorbate 80 were dissolved in water and sterilized by high-pressure steam sterilization (110 C., 20 min); polyethylene glycol 8000, tyrosine and silk fibroin were dissolved in water, and sterilized by 0.22 m filtration; and a sterilized part by high-pressure and a sterilized part by filtration were mixed in equal volume, and then supplemented with water for injection, to obtain the thermostable formula 1.

(8) Preparation of the live classical swine fever vaccine 1: the thermostable formula 1 was mixed with a classical swine fever virus solution (C strain, a virus content of 5010.sup.4 RID/mL) at a volume ratio of 3:1, the mixture was sub-packaged into 7 mL penicillin bottles with 1 mL per bottle, and after half-plugged with a butyl rubber stopper, the mixture was place into a lyophilization cabinet for gradient vacuum drying, to obtain the live classical swine fever vaccine 1.

(9) Specific steps of the gradient vacuum drying were as follows: the live classical swine fever vaccine solution was balanced for 0.5 hour at a normal temperature and a normal pressure, maintained for 0.5 hour at a vacuum degree of 500 mBar and a temperature of 20 C., maintained for 1 hour at a vacuum degree of 500 mBar and a temperature of 20 C., maintained for 0.5 hour at a vacuum degree of 80 mBar and a temperature of 25 C., maintained for 12 hours at a vacuum degree of 0.05 mBar and a temperature of 40 C., and maintained for 24 hours at a vacuum degree of 0.01 mBar and a temperature of 40 C., to obtain the dried live classical swine fever vaccine 1.

Second Embodiment Preparation of Thermostable Formula 2 and Live Classical Swine Fever Vaccine 2

(10) Unless otherwise specified, the percentages in this embodiment are percentages by weight.

(11) Formulation of thermostable formula 2:

(12) TABLE-US-00002 Raffinose 5.0% Maltose 5.0% Saccharose 30.0% Lactose 1.0% Glucose 5.0% Polysorbate 80 1.5% Polyethylene glycol 8000 0.1% Tyrosine 0.5% Silk fibroin 6.0% Water for injection 45.9%

(13) Specific preparation steps of the thermostable formula 2 were as follows: raffinose, maltose, saccharose, lactose, glucose and polysorbate 80 were dissolved in water and sterilized by high-pressure steam sterilization; polyethylene glycol 8000, tyrosine and silk fibroin were dissolved in water, and sterilized by filtration; and a sterilized part by high-pressure and a sterilized part by filtration were mixed in equal volume, and then supplemented with water for injection, to obtain the thermostable formula 2.

(14) Preparation of the live classical swine fever vaccine 2: the thermostable formula 2 was mixed with a classical swine fever virus solution (C strain, a virus content of 5010.sup.4 RID/mL) at a volume ratio of 1:1, the mixture was sub-packaged into 7 mL penicillin bottles with 1 mL per bottle, and after half-plugged with a butyl rubber stopper, the mixture was place into a lyophilization cabinet for gradient vacuum drying, to obtain the live classical swine fever vaccine 2.

(15) Specific steps of the gradient vacuum drying were as follows: the live classical swine fever vaccine solution was balanced for 1 hour at a normal temperature and a normal pressure, maintained for 1 hour at a vacuum degree of 800 mBar and a temperature of 10 C., maintained for 0.5 hour at a vacuum degree of 80 mBar and a temperature of 10 C., maintained for 2 hours at a vacuum degree of 50 mBar and a temperature of 15 C., maintained for 12 hours at a vacuum degree of 0.02 mBar and a temperature of 20 C., and maintained for 24 hours at a vacuum degree of 0.001 mBar and a temperature of 20 C., to obtain the dried live classical swine fever vaccine 2.

Third Embodiment Preparation of Thermostable Formula 3 and Live Classical Swine Fever Vaccine 3

(16) Unless otherwise specified, the percentages in this embodiment are percentages by weight.

(17) Formulation of thermostable formula 3:

(18) TABLE-US-00003 Raffinose 2.5% Maltose 7.5% Saccharose 22.5% Lactose 2.5% Glucose 2.5% Polysorbate 80 0.75% Polyethylene glycol 8000 0.25% Tyrosine 1.5% Silk fibroin 4.5% Water for injection 55.5%

(19) Specific preparation steps of the thermostable formula 3 were as follows: raffinose, maltose, saccharose, lactose, glucose and polysorbate 80 were dissolved in water and sterilized by high-pressure steam sterilization; polyethylene glycol 8000, tyrosine and silk fibroin were dissolved in water, and sterilized by filtration; and a sterilized part by high-pressure and a sterilized part by filtration were mixed in equal volume, and then supplemented with water for injection, to obtain the thermostable formula 3.

(20) Preparation of the live classical swine fever vaccine 3: the thermostable formula 3 was mixed with a classical swine fever virus solution (C strain, a virus content of 5010.sup.4 RID/mL) at a volume ratio of 3:1, the mixture was sub-packaged into 7 mL penicillin bottles with 1 mL per bottle, and after half-plugged with a butyl rubber stopper, the mixture was place into a lyophilization cabinet for gradient vacuum drying, to obtain the live classical swine fever vaccine 3.

(21) Specific steps of the gradient vacuum drying were as follows: the live classical swine fever vaccine solution was balanced for 2 hours at a normal temperature and a normal pressure, maintained for 0.7 hour at a vacuum degree of 700 mBar and a temperature of 5 C., maintained for 0.5 hour at a vacuum degree of 300 mBar and a temperature of 10 C., maintained for 2 hours at a vacuum degree of 30 mBar and a temperature of 25 C., maintained for 12 hours at a vacuum degree of 0.01 mBar and a temperature of 25 C., and maintained for 12 hours at a vacuum degree of 0.001 mBar and a temperature of 25 C., to obtain the dried live classical swine fever vaccine 3.

Fourth Embodiment Preparation of Thermostable Formula 4 and Live Classical Swine Fever Vaccine 4

(22) Unless otherwise specified, the percentages in this embodiment are percentages by weight.

(23) Formulation of thermostable formula 4:

(24) TABLE-US-00004 Raffinose 1.5% Maltose 6.0% Saccharose 25.0% Lactose 4.0% Glucose 4.0% Polysorbate 80 0.5% Polyethylene glycol 8000 0.4% Tyrosine 2.0% Silk fibroin 5.0% Water for injection 51.6%

(25) Specific preparation steps of the thermostable formula 4 were as follows: raffinose, maltose, saccharose, lactose, glucose and polysorbate 80 were dissolved in water and sterilized by high-pressure steam sterilization; polyethylene glycol 8000, tyrosine and silk fibroin were dissolved in water, and sterilized by filtration; and a sterilized part by high-pressure and a sterilized part by filtration were mixed in equal volume, and then supplemented with water for injection, to obtain the thermostable formula 3.

(26) Preparation of the live classical swine fever vaccine 4: the thermostable formula 4 was mixed with a classical swine fever virus solution (C strain, a virus content of 5010.sup.4 RID/mL) at a volume ratio of 3:1, the mixture was sub-packaged into 7 mL penicillin bottles with 1 mL per bottle, and after half-plugged with a butyl rubber stopper, the mixture was place into a lyophilization cabinet for gradient vacuum drying, to obtain the live classical swine fever vaccine 4.

(27) Specific steps of the gradient vacuum drying were as follows: the live classical swine fever vaccine solution was balanced for 0.5 hour at a normal temperature and a normal pressure, maintained for 0.5 hour at a vacuum degree of 500 mBar and a temperature of 15 C., maintained for 2 hours at a vacuum degree of 80 mBar and a temperature of 15 C., maintained for 1 hour at a vacuum degree of 50 mBar and a temperature of 20 C., maintained for 12 hours at a vacuum degree of 0.05 mBar and a temperature of 20 C., and maintained for 18 hours at a vacuum degree of 0.01 mBar and a temperature of 25 C., to obtain the dried live classical swine fever vaccine 4.

Fifth Embodiment Preparation of Thermostable Formula 5 and Live Classical Swine Fever Vaccine 5

(28) Unless otherwise specified, the percentages in this embodiment are percentages by weight.

(29) Formulation of thermostable formula 5:

(30) TABLE-US-00005 Raffinose 4.0% Maltose 9.0% Saccharose 20.0% Lactose 2.0% Glucose 2.0% Polysorbate 80 1.0% Polyethylene glycol 8000 0.2% Tyrosine 1.0% Silk fibroin 4.0% Water for injection 56.8%

(31) Specific preparation steps of the thermostable formula 5 were as follows: raffinose, maltose, saccharose, lactose, glucose and polysorbate 80 were dissolved in water and sterilized by high-pressure steam sterilization; polyethylene glycol 8000, tyrosine and silk fibroin were dissolved in water, and sterilized by filtration; and a sterilized part by high-pressure and a sterilized part by filtration were mixed in equal volume, and then supplemented with water for injection, to obtain the thermostable formula 5.

(32) Preparation of the live classical swine fever vaccine 5: the thermostable formula 5 was mixed with a classical swine fever virus solution (C strain, a virus content of 5010.sup.4 RID/mL) at a volume ratio of 2:1, the mixture was sub-packaged into 7 mL penicillin bottles with 1 mL per bottle, and after half-plugged with a butyl rubber stopper, the mixture was place into a lyophilization cabinet for gradient vacuum drying, to obtain the live classical swine fever vaccine 5.

(33) Specific steps of the gradient vacuum drying were as follows: the live classical swine fever vaccine solution was balanced for 0.5 hour at a normal temperature and a normal pressure, maintained for 0.5 hour at a vacuum degree of 800 mBar and a temperature of 30 C., maintained for 2 hours at a vacuum degree of 80 mBar and a temperature of 35 C., maintained for 1 hour at a vacuum degree of 50 mBar and a temperature of 40 C., maintained for 12 hours at a vacuum degree of 0.05 mBar and a temperature of 30 C., and maintained for 18 hours at a vacuum degree of 0.01 mBar and a temperature of 30 C., to obtain the dried live classical swine fever vaccine 5.

Sixth Embodiment Preparation of Thermostable Formula 6 and Live Classical Swine Fever Vaccine 6

(34) Unless otherwise specified, the percentages in this embodiment are percentages by weight.

(35) Formulation of thermostable formula 6:

(36) TABLE-US-00006 Raffinose 3.0% Maltose 8.0% Saccharose 28.0% Lactose 3.0% Glucose 1.0% Polysorbate 80 0.6% Polyethylene glycol 8000 0.2% Tyrosine 1.0% Silk fibroin 3.0% Water for injection 52.2%

(37) Specific preparation steps of the thermostable formula 6 were as follows: raffinose, maltose, saccharose, lactose, glucose and polysorbate 80 were dissolved in water and sterilized by high-pressure steam sterilization; polyethylene glycol 8000, tyrosine and silk fibroin were dissolved in water, and sterilized by filtration; and a sterilized part by high-pressure and a sterilized part by filtration were mixed in equal volume, and then supplemented with water for injection, to obtain the thermostable formula 6.

(38) Preparation of the live classical swine fever vaccine 6: the thermostable formula 5 was mixed with a classical swine fever virus solution (C strain, a virus content of 5010.sup.4 RID/mL) at a volume ratio of 1:1, the mixture was sub-packaged into 7 mL penicillin bottles with 1 mL per bottle, and after half-plugged with a butyl rubber stopper, the mixture was place into a lyophilization cabinet for gradient vacuum drying, to obtain the live classical swine fever vaccine 6.

(39) Specific steps of the gradient vacuum drying were as follows: the live classical swine fever vaccine solution was balanced for 0.5 hour at a normal temperature and a normal pressure, maintained for 1 hour at a vacuum degree of 500 mBar and a temperature of 25 C., maintained for 2 hours at a vacuum degree of 80 mBar and a temperature of 25 C., maintained for 1 hour at a vacuum degree of 50 mBar and a temperature of 30 C., maintained for 8 hours at a vacuum degree of 0.05 mBar and a temperature of 30 C., and maintained for 24 hours at a vacuum degree of 0.01 mBar and a temperature of 35 C., to obtain the dried live classical swine fever vaccine 6.

Seventh Embodiment Control Thermostable Formula 1

(40) A specific preparation method for the control thermostable formula 1 (disclosed in CN103341176A) was as follows.

(41) (1) Preparation of a solution A: 3 g NZ-amine (NZ amine [commercial] NZ amine [enzymatic hydrolysate of casein]), 0.375 g glutamic acid monopotassium salt (CAS: 6382-01-0), 25 g saccharose and 1.875 g lactoalbumin hydrolysate were weighed, the components above were dissolved in 100 mL water for injection in sequence, and the mixture was shaken well after full dissolution, and was set aside at 2 C. to 8 C. after filtration with 0.22 m filter membrane and sterilization;

(42) (2) preparation of a solution B: 20 g hydrolyzed gelatin was fully dissolved in 100 mL water for injection at 70 C. to 80 C., and then the mixture was sterilized for 30 minutes at 121 C. and 15 Pounds under high pressure, and was preserved at 37 C. after sterilization; and

(43) (3) the solution A and the solution B were proportioned according to a ratio of 4:1, and were evenly mixed to obtain a heat-resistant lyophilized protective agent, wherein a mass volume percentage concentration of each component was as follows: 2.4% NZ-amine, 0.3% glutamic acid monopotassium salt, 20% saccharose, 1.5% lactoalbumin hydrolysate and 4% hydrolyzed gelatin.

(44) Control thermostable formula 1: a control heat-resistant lyophilized protective agent 2 was mixed with a classical swine fever virus antigen solution (C strain, a virus content of 5010.sup.4 RID/mL) according to a volume ratio of 1:4, then the mixture was sub-packaged into 7 mL penicillin bottles with 1 mL per bottle, half-plugged with a butyl rubber stopper, and then placed into a lyophilization cabinet.

(45) Specific lyophilization steps were as follows: the mixed solution was placed into the lyophilization cabinet, a pre-freezing temperature was selected to be 50 C., low-temperature holding time was 2 hours during pre-freezing, the temperature was controlled to be 15 C. during early pre-freezing period, and the mixed solution was quickly frozen after the product released analytical heat; a product temperature during a sublimation period was 33 C., a plate layer temperature was set as 8 C., and sublimation time was 11 hours; and an analysis temperature was 26 C., analysis time was 4 hours, the whole lyophilization process was 24 hours, and the mixed solution was taken out of the cabinet and plugged, so as to obtain the control live classical swine fever vaccine 1.

Eighth Embodiment Control Thermostable Formula 2

(46) A preparation method for the control thermostable formula 2 (disclosed in CN103041399A) was as follows:

(47) TABLE-US-00007 Trehalose 68% Glycine 6% Gelatin 3% Casamino acid 6% Polyvinyl pyrrolidone 6% Glycerinum 5% Pluronic F-68 6%

(48) Each component was weighed according to the formulation of each thermostable formula to obtain the control thermostable formula 2.

(49) Control thermostable formula 2: the control thermostable formula 2 was mixed with a classical swine fever virus antigen solution (C strain, and a virus content of 5010.sup.4 RID/mL) according to a volume ratio of 1:1, the mixture was sub-packaged into 7 mL penicillin bottles with 1 mL per bottle, and after half-plugged with a butyl rubber stopper, the mixture was place into a lyophilization cabinet.

(50) Specific lyophilization steps were as follows: a control live classical swine fever vaccine 2 was maintained for 4 hours at a normal pressure and a temperature of 52 C., maintained for 18 hours at a vacuum degree of 5.0 mbar and a temperature of 3 C., and maintained for 5 hours at a vacuum degree of 2.5 mbar and a temperature of 20 C., to obtain the control live classical swine fever vaccine 2.

Ninth Embodiment Detection of Physical and Chemical Properties of Live Classical Swine Fever Vaccine

(51) A physical property, residual moisture, a glass transition temperature and a vacuum degree of each live classical swine fever vaccine in the first embodiment to the eighth embodiment were measured. The residual moisture and the vacuum degree of the dried vaccine were measured according to the method and standard in the annex of the current Veterinary Pharmacopoeia of the People's Republic of China, and the glass transition temperature was detected by a differential calorimetry scanner. The specific results refer to Table 1. It can be seen from Table 1 that all the results meet the requirements in the annex of the Veterinary Pharmacopoeia of the People's Republic of China, the live classical swine fever vaccines 1 to 6 meet the requirements in terms of the residual moisture and the vacuum degree, and the residual moisture is slightly lower than that of the control live classical swine fever vaccines 1 and 2. The glass transition temperature of the live classical swine fever vaccines 1 to 6 is higher than that of the control live classical swine fever vaccine 1 (traditional lyophilized vaccine) by more than 30 C. The glass transition temperature Tg of the live classical swine fever vaccine 5 is the highest, which is 691.68 C.

(52) TABLE-US-00008 TABLE 1 Measurement Results of Physical Property and Residual Moisture of Live Classical Swine Fever Vaccine Glass Residual transition Physical moisture temperature Vacuum Category property (<4%, n = 4) Tg C. degree Live classical Dried foam 1.33 0.05 65 1.58 Meet the swine fever appearance require- vaccine 1 ments Live classical Dried foam 1.08 0.22 61 1.98 Meet the swine fever appearance require- vaccine 2 ments Live classical Dried foam 1.17 0.17 63 1.33 Meet the swine fever appearance require- vaccine 3 ment Live classical Dried foam 1.51 0.26 67 1.17 Meet the swine fever appearance require- vaccine 4 ments Live classical Dried foam 1.37 0.12 69 1.68 Meet the swine fever appearance require- vaccine 5 ments Live classical Dried foam 1.27 0.09 65 1.27 Meet the swine fever appearance require- vaccine 6 ment Control live Loose 2.55 0.22 32 1.25 Meet the classical swine sponge require- fever vaccine 1 appearance ments Control live Dried foam 2.38 0.15 51 2.25 Meet the classical swine appearance require- fever vaccine 2 ments

Tenth Embodiment Measurement of Heat Resistance of Live Classical Swine Fever Vaccine

(53) Virus contents of all the live classical swine fever vaccines in the first embodiment to the eighth embodiment before and after being dried, stored for 10 days, 30 days, 60 days, 90 days and 120 days at 37 C., and stored for 1 month, 3 months, 6 months, 9 months, 12 months and 15 months at 25 C. were measured. The virus content detection method of the live classical swine fever vaccine is subjected to the current Regulations on Veterinary Biological Products of the People's Republic of China. Table 2 shows the measurement results of the virus contents of the live classical swine fever vaccines after long-term storage at 37 C.; and Table 3 shows the measurement results of the virus contents of the live classical swine fever vaccines after long-term storage at 25 C.

(54) In Table 2, drying loss refers to a virus content difference of the vaccines before drying and 0 d after being dried. Heat resistance loss refers to a virus content difference of the vaccines 0 d after being dried and stored for different days at 37 C.

(55) It can be seen from Table 2 that the virus content losses of the live classical swine fever vaccines 1 to 6 in the drying process range from 0.4 to 0.52 Lg RID/mL; after storage for 10 days at 37 C., the virus content losses are all less than or equal to 0.3 Lg RID/mL, and after storage for 90 days at 37 C., the virus content losses range from 0.88 to 1.0 Lg RID/mL. The virus content losses of the live classical swine fever vaccines 1 to 6 in the heat-resistant process are all less than that of the control heat-resistant live classical swine fever vaccine. The live classical swine fever vaccine 4 and the live classical swine fever vaccine 5 have the best heat resistance, the heat resistance losses of which are both 1.22 Lg after being stored for 120 days at 37 C.

(56) TABLE-US-00009 TABLE 2 Virus content (l0.sup.4 RID/mL) Before being Dried for 10 days 30 days 60 days 90 days 120 days Category dried 0 day at 37 C. at 37 C. at 37 C. at 37 C. at 37 C. Live classical swine 50 20 12 3 5 2 0.5 fever vaccine 1 Live classical swine 50 15 12 10 5 2 0.5 fever vaccine 2 Live classical swine 50 15 10 3 5 1.5 0.5 fever vaccine 3 Live classical swine 50 20 12 3 5 3 1.2 fever vaccine 4 Live classical swine 50 20 10 3 5 2.5 1.2 fever vaccine 5 Live classical swine 50 20 10 3 5 2 0.5 fever vaccine 6 Control live classical 50 15 5 0.5 swine fever vaccine 1 Control live classical 50 20 10 6 2 0.5 swine fever vaccine 2 Virus content loss (Lg RID/mL) Heat resistance loss Drying 10 days 30 days 60 days 90 days 120 days Category loss at 37 C. at 37 C. at 37 C. at 37 C. at 37 C. Live classical swine 0.4 0.22 0.4 0.6 1.0 1.6 fever vaccine 1 Live classical swine 0.52 0.1 0.18 0.43 0.33 1.43 fever vaccine 2 Live classical swine 0.52 0.18 0.27 0.43 1.0 1.43 fever vaccine 3 Live classical swine 0.4 0.22 0.4 0.6 0.82 1.22 fever vaccine 4 Live classical swine 0.4 0.3 0.4 0.6 0.9 1.22 fever vaccine 5 Live classical swine 0.4 0.3 0.4 0.6 1.0 1.6 fever vaccine 6 Control live classical 0.52 0.43 1.43 swine fever vaccine 1 Control live classical 0.4 0.3 0.52 1.0 1.6 swine fever vaccine 2

(57) TABLE-US-00010 TABLE 3 Virus content (l0.sup.4 RID/mL) Before Dried for 1 month 3 months 6 months 9 months 12 months 15 months Category being dried 0 day at 25 C. at 25 C. at 25 C. at 25 C. at 25 C. at 25 C. Live classical swine 50 20 10 3 5 4 2.0 0.5 fever vaccine 1 Live classical swine 50 15 12 10 5 2 1.5 0.5 fever vaccine 2 Live classical swine 50 15 10 3 5 3 2 0.5 fever vaccine 3 Live classical swine 50 20 15 10 8 4 2 1 fever vaccine 4 Live classical swine 50 20 12 10 8 5 3 1 fever vaccine 5 Live classical swine 50 20 10 3 5 4 2 1 fever vaccine 6 Control live classical 50 15 0.5 / / / / swine fever vaccine 1 Control live classical 50 20 2 0.5 / / / / swine fever vaccine 2 Virus content loss (Lg RID/mL) Heat resistance loss Drying 1 month 3 months 6 months 9 months 12 months 15 months Category loss at 25 C. at 25 C. at 25 C. at 25 C. at 25 C. at 25 C. Live classical swine 0.4 0.3 0.4 0.6 0.7 1.0 1.6 fever vaccine 1 Live classical swine 0.52 0.1 0.13 0.48 0.33 1.0 1.48 fever vaccine 2 Live classical swine 0.52 0.13 0.27 0.48 0.7 0.83 1.48 fever vaccine 3 Live classical swine 0.4 0.12 0.3 0.4 0.7 1.0 1.3 fever vaccine 4 Live classical swine 0.4 0.22 0.3 0.4 0.6 0.82 1.3 fever vaccine 5 Live classical swine 0.4 0.3 0.4 0.6 0.7 1.0 1.3 fever vaccine 6 Control live classical 0.52 1.48 / / / / / swine fever vaccine 1 Control live classical 0.4 1.0 1.6 / / / / swine fever vaccine 2

(58) In Table 3, drying loss refers to a difference between 0 d vaccine virus contents before and after being dried. Heat resistance loss refers to a difference between the vaccine virus contents after the vaccine is dried for 0 day and stored for different days at 25 C.

(59) It can be seen from Table 3 that the virus content losses of the live classical swine fever vaccines 1 to 6 in the drying process range from 0.4 to 0.52 Lg RID/mL; after storage for 6 months at 25 C., the virus content losses are all less than or equal to 0.6 Lg RID/mL, after storage for 12 months at 25 C., the virus content losses range from 0.82 to 1.0 Lg RID/mL; and after storage for 1 month at 25 C., the virus content losses of the control live classical swine fever vaccines 1 and 2 range from 1.0 to 1.48 Lg RID/mL. The virus content losses of the live classical swine fever vaccines 1 to 6 in the heat-resistant process are all less than that of the control heat-resistant live classical swine fever vaccine. The live classical swine fever vaccine 5 has the best heat resistance, the virus content loss is only 0.82 Lg RID/mL when stored for 12 months at 25 C., and this result is correlated with the best heat resistance at highest Tg when stored for 90 days to 120 days at 37 C.