利用啤酒废酵母制备富铬酵母  

Preparation of Chromium-enriched Yeast by Discarded Brewers Yeast

作　　者：关转飞[1] 贾飞[1] 王战勇[1] 张晶[1] 张雪松[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：《食品研究与开发》2010年第11期184-187,共4页Food Research and Development

基　　金：抚顺市科学技术计划项目(项目编号:20071219)

摘　　要：以啤酒废酵母为原料制备富铬酵母,确定制备富铬酵母的最适培养条件为采用麦芽汁培养基;培养温度28℃;Cr3+浓度为600μg/mL,培养基起始pH为4.5,振荡培养时间为16 h,啤酒酵母添加量为50 g/50 mL。对空白啤酒废酵母和富铬酵母进行红外光谱分析,比较酵母富集Cr3+前后吸收峰的变化。动物试验显示大鼠对富铬酵母中Cr3+的表观消化吸收率为89.03%,大鼠对富铬酵母这种有机铬形式的吸收率大大高于普通无机铬盐。To study Chromium-enriched yeast was prepared by discarded brewers yeast,the optimum condition is as follows： the wort is chose as culture medium,cultivate temperature is 28 ℃,the concentration of chromium ion is 600 μg/mL,initial pH of culture medium is 4.5,cultivate time is 16 h,yeast adding quantity is 50 g/50 mL.The blank and chromium-enriched yeast were studied by using infrared spectra,the difference of which was compared.Animal experiment shows apparent digestive absorptivity of rat is 89.03 %.The digestive absorptivity of chromium enriched yeast,which is organic,by rat is higher than that of inorganic salt.

关 键 词：富铬酵母 铬含量 红外光谱 表观吸收率 

分 类 号：X797[环境科学与工程—环境工程]