浓盐法提取啤酒废酵母核糖核酸的研究  

Extraction of RNA from waste beer yeast by strong salt method

作　　者：胡刚[1,2] 孙军勇[2] 蔡国林[2] 陆健[1,2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《中国酿造》2009年第7期112-114,共3页China Brewing

摘　　要：以抽提率和收率为指标,通过单因素试验,确定了盐法提取啤酒废酵母中核糖核酸的参数,然后通过正交试验获得了最佳提取工艺,结果为:提取时间5h,提取温度100℃,氯化钠浓度8%,酵母浓度8%。在此条件下RNA抽提率为7.12%,收率为99.30%,OD260/OD280为2.01。The optimal parameters of RNA extraction from waste beer yeast by strong salt was obtained through the single factor experiment in this study, which was based on the rate and extraction yield. The optimum conditions were achieved by orthogonal experiments as follows： extraction time 5 h, extraction temperature 100℃, concentration of sodium chloride 8%, and concentration of yeast 8%o. Under the optimum conditions, the ex- traction rate ofribonucleic acid was 7.12%. The yield and OD260/0D280 were 99.30% and 2.01, respectively.

关 键 词：啤酒废酵母 核糖核酸:浓盐法 提取 

分 类 号：TQ464.6[化学工程—制药化工]