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Abstract
High‐speed countercurrent chromatography (HSCCC) was employed for the first time to separate lysozyme from chicken egg‐white using a reverse micellar system with 50 mM bis‐(2‐ethylhexyl) sulfosuccinate sodium (AOT) dissolved in isooctane and aqueous buffer. Lysozyme is separated from other main proteins through one step separation, and relatively high activity recovery (over 80%) can be achieved when applied to the purification of a preseparated sample, while a low recovery problem exists when applied to separate lysozyme from crude chicken egg‐white samples due to the interference of a large amount of other proteins. However, this method has advantages over traditional reverse micellar extraction (RME) for its simple continuous elution mode and high separation efficiency, and it is promising for scale‐up.