影响氨解法RNA提取率因素的探讨与研究  

Discussion and study on influential factors of extraction rate of RNA by ammonolysis

作　　者：王传荣[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《食品工业科技》2009年第4期247-249,共3页Science and Technology of Food Industry

基　　金：江苏省教育厅"青蓝工程"资助(苏教师(2008)30号)

摘　　要：啤酒废酵母是啤酒生产的重要副产物,其营养成分十分丰富,具有很高的利用价值,其中核酸(DNA和RNA)含量尤其是RNA的含量较高。据报道,从啤酒废酵母提取RNA的方法有浓盐法、混合盐法、表面活性剂法、稀碱法等,常用的有浓盐法和稀碱法两种。采用氨解法,通过正交实验和响应面法,探讨和研究了影响氨解法RNA提取率的主要因素,确定氨解法从啤酒废酵母中提取RNA的最佳工艺条件:酵母浓度10.0%,氨水浓度为1.0%,破壁温度60℃,破壁时间55min。Beer waste yeast is an important by-product in beer production, it is very rich in nutrients, it has high utilizable value,including nucleic acid （DNA and RNA）in particularly high content of RNA.According to reports, methods used from waste beer yeast to extract RNA has strong salt method,thin mixed salt method, surfactant method,alkaline method,etc, two methods which were commonly used, are strong salt method and thin alkaline method.By orthogonal experiment and response surface analysis in this article,the main influence factors of rate of extraction of RNA from beer yeast by ammonolysis method were discussed and studied, the optimum technical conditions from beer waste yeast to extract RNA were determined： the concentration of yeast was 10.0%, the concentration of ammonia was 1.0%, the temperature of breaking yeast cell wall was 60℃, the time of breaking yeast cell wall was 55min.

关 键 词：啤酒废酵母 RNA 氨解法 提取率 正交实验 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]