废弃啤酒酵母泥除杂、脱苦工艺条件的筛选与其RNA提取技术的优化  

Optimization of Impurity Removal,Debittering and RNA Extraction Technologies of Waste Beer Yeast Paste

作　　者：刘博群 刘静波[1] 李海霞[1] 王晓丽[1] 林松毅[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2008年第10期404-407,共4页Food Science

基　　金：吉林省科技厅农业重点项目(20070201)

摘　　要：本实验以全麦、辅料、小麦、黑麦4种啤酒废弃酵母泥为研究对象,采用对比分析和L16(45)正交试验设计方法,着重探讨了啤酒废弃酵母泥除杂、脱苦工艺与其RNA提取技术参数。研究发现:当采用酵母浓度8%,过80目筛两次除杂,5%酒石酸脱苦30min时,可获得纯净啤酒酵母细胞的得率为23%～46%;采用高温盐析法提取废弃啤酒酵母泥中RNA的最佳工艺条件为:提取时间5h,提取温度100℃,酵母浓度4%,NaCl浓度12%,提取率高达13.8%。The optimal impurity removal technology of waste beer yeast paste is determined as removing the impurity by twice sieving the waste beer yeast paste with the yeast concentration of 8% at 80 meshes. Based on the above technology, after using 5% tartrate to debitter for 30 min, the yields of the purified beer yeast cells from four kinds of waste beer yeast paste （whole barley, adjuvant, wheat and rye） are up to 23% -46%. Through orthogonal test, the optimal technological conditions for extrcting RNA from the purified beer yeast cells by salt fractionation at high temperature are determined as follows： extraction time 5 h, temperature 100 ℃,concentration of yeast 4% and concentration of NaCl 12%. The extraction rate of RNA reaches 13.8%.

关 键 词：啤酒废酵母泥 RNA 提取 

分 类 号：TS209[轻工技术与工程—食品科学]