对鸡卵黄抗体(简称IgY)的制备工艺进行研究。通过低温乙醇沉淀、DEAE葡萄糖凝胶A-50离子交换层析、Tris-HCl缓冲液洗脱及Sephadex G200凝胶过滤等逐步纯化免疫球蛋白。研究卵黄稀释倍数、pH值、乙醇添加量以及盐浓度对纯化效果的影响。分离纯化后所得的提取物经检测IgY纯度可达98%。用大肠杆菌(E.coli)对其活性进行测定,效果良好,此方法能很好保持免疫球蛋白的活性。 The egg yolk antibody (referred to as IgY) preparation process. Immunoglobulins were purified step by step through low temperature ethanol precipitation, DEAE dextrose gel A-50 ion exchange chromatography, Tris-HCl buffer elution and Sephadex G200 gel filtration. The effects of yolk dilution, pH, ethanol addition and salt concentration on the purification were studied. After purification, the purity of the purified extract reached 98%. The activity of E.coli was measured, the effect is good, this method can well maintain the activity of immunoglobulin.