酿酒酵母β-D-葡聚糖测定方法的研究  

Studies on the determination of β-D-glucans in Saccharomyces cerevisiae

作　　者：刘晓永[1,2] 王强[1] 刘红芝[1] 胡永金[3] 

机构地区：[1]中国农业科学院农产品加工研究所 [2]江南大学食品学院,江苏无锡214306 [3]江南大学食品学院

出　　处：《浙江大学学报（农业与生命科学版）》2007年第2期150-157,共8页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家科技部国际合作重大资助项目(2001DFBA0007).

摘　　要：针对酵母细胞破壁困难和酸碱不可溶性β-D-葡聚糖水解不彻底的问题,首先利用涡流微珠破壁法对酵母细胞进行破壁,使酵母细胞破壁率达到95.28%;其次采用高浓度酸预处理酸水解方法使酵母β-D-葡聚糖的酸解回收率高达98.76%;最后,由GOPOD法测定出酵母β-D-葡聚糖的含量.在此基础上建立了一个新的酵母β-D-葡聚糖的测定方法,新方法的相对标准差(RSD)和平均加样回收率分别为0.46%和99.96%.Because of the difficulty to disrupt the yeast cell walls, and insolubility of β-D-glucan, the mensuration way for detecting β-D-glucan was a difficult problem, Firstly, vortex-mini-bead disruption way was used to broke the yeast cell walls and the ratio of broken yeast cells reached 95,28% ; Secondly, modified sulfuric acid hydrolysis method was adopted to completely release glucose and the recoveries of hydrolysis of β-D-glucan came to 98,76% ; Lastly, using GOPOD enzyme way, the content of the yeast β-D-glucan was obtained. The new method for quantitative determination of yeast β-D-glucan was proposed in this basic, the relative standard deviation （RSD） value and the average recovery of the new method were 0,46% and 99,96%, respectively, Key words：

关 键 词：酿酒酵母 Β-D-葡聚糖 破壁 水解 测定 

分 类 号：Q539[生物学—生物化学]