浓盐法提取啤酒酵母中核糖核酸的工艺参数研究  

Study on the technical parameters of extracting RNA from brewing yeast by strong salt

作　　者：李志东[1] 李娜[1] 邱峰[1] 张洪林[1] 张化凌[2] 

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 [2]辽宁石油化工大学职业技术学院,辽宁抚顺113001

出　　处：《化学工业与工程技术》2006年第6期17-19,共3页Journal of Chemical Industry & Engineering

基　　金：辽宁省自然科技基金项目:新型药物;生物制剂的研制及合成新工艺新方法研究(99105005)。

摘　　要：以啤酒酵母为原料,通过浓盐法进行了核糖核酸(RNA)提取的研究,对影响RNA提取率的因素,如提取温度、提取时间、加盐量及酵母质量浓度进行了考察,获得了最大提取率的条件：提取温度95℃,提取时间为60min,氯化钠的加入量为10%,酵母质量分数为10%。正交实验表明,加盐量为反应过程的显著影响因素。在上述条件下,90g湿酵母(相当于20g干酵母)能够提取1g RNA,A260/ A280是1．983。对RNA粗品进行精制,得到固体白色粉末。Extracting RNA from brewing yeast by strong salt method is studied.The effects of extracting temperature,extracting time,the dosage of salt and the mass concentration of yeast on the extracting efficiency of RNA are investigated.The optimum condi- tions are obtained as follows:the extracting temperature is 95℃, the extracting time is 60 min,the mass fraction of sodium chloride is 10%,and the mass fraction of yeast is 10%.The results of ortho- rhombic experiments show that the dosage of salt is the most promi- nent effect on the reaction.Under the optimum conditions,1g RNA can be extracted from 90 g wet yeast(equivalent to 20 g dry yeast), and the A260/A280 is 1.983.The white powder can be obtained by fine purification of crude RNA.

关 键 词：啤酒酵母 核糖核酸(RNA) 浓盐法 提取 

分 类 号：Q522[生物学—生物化学]