浓盐法提取啤酒酵母中核苷酸的生产条件研究  

Investigation on the Extraction Conditions of Nucleotide from Beer Yeast by High-concentration Salt Method

作　　者：宋旭鹭[1] 赵国峥[1] 张洪林[1] 蒋林时[1] 邱峰[1] 

机构地区：[1]辽宁石油化工大学环境与生物工程学院,辽宁抚顺113001

出　　处：《酿酒科技》2006年第5期89-91,共3页Liquor-Making Science & Technology

摘　　要：对影响浓盐法提取啤酒酵母中核苷酸的条件进行了研究。结果得出其较优的生产条件为:温度95℃,加盐量10%,提取时间120min,调等电点pH4.2沉淀蛋白质后4℃静置8h。在此条件下,45g湿酵母(相当于10g干酵母)可提取0.5308gRNA,A260/A280为1.988,纯度可达90%以上。The extraction conditions of nucleotide from beer yeast by high-concentration salt method were studied and the best extraction conditions were summed up as follows： temperature at 95℃, 10 % salt addition level, 120 rain extraction time, adjustment of isoelectric point, pH value as 4.2, after protein precipitation, 8 h stable standing at 4℃, and 0.5308 g RNA extracted from 45 g wet yeast （equal to 10 g dry yeast） with A260/A280 as 1.988 and purity over 90 %.

关 键 词：综合利用 浓盐法 啤酒酵母 核苷酸 

分 类 号：TS262.5[轻工技术与工程—发酵工程]