影响浓盐法提取啤酒酵母RNA的工艺参数研究  

Study on Influence of Technology Parameter on Extraction of RNA from Brewing Yeast by Strong Salt

作　　者：李志东[1] 邱峰[1] 张洪林[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：《化工技术与开发》2007年第2期10-12,6,共4页Technology & Development of Chemical Industry

基　　金：抚顺市精细化工研发中心资助

摘　　要：以啤酒酵母为原料,通过浓盐法进行RNA提取的研究。考察了影响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,获得了最大提取率的条件:提取温度95℃,提取时间为60 min,氯化钠的加入量为10%,酵母质量浓度为10%。正交实验表明加盐量为反应过程的显著因素。在上述条件下,90 g湿酵母(相当于20 g干酵母)能够提取1 g RNA,A260/A280是1.983。对RNA粗品进行精制,得到固体的白色粉末。The RNA was extracted from brewing yeast by strong salt method. Some influence factors, such as the concentration of salt and yeast, temperature and time of extraction, were discussed. The optimum conditions were as followed： the amount of sodium chloride and yeast were both 10 96, the extracting solution was heated for 60 min at 95℃. The orthogonal experiment indicated that the concentration of sodium chloride was prominent factor. Under the optimum conditions, 90g wet yeast （equivalent to 20g dry yeast） could extract lg RNA, A260/A280 was 1. 983. The RNA was refined and the product showed white powder.

关 键 词：啤酒酵母 RNA 浓盐法 提取 

分 类 号：TS261.9[轻工技术与工程—发酵工程]