酵母发酵法提取石耳粗多糖工艺优化  

Technology optimization in extracting Umbilicaria esculenta polysaccharide by yeast fermentation

作　　者：朱双杰[1] 向玉勇[1] 罗侠[1] 柴新义[1] 张维柱[1] 

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239012

出　　处：《北京农学院学报》2012年第1期65-68,共4页Journal of Beijing University of Agriculture

基　　金：安徽省教育厅项目(KJ2010B425)

摘　　要：为了研究酵母法发酵纯化石耳多糖的工艺,探明酵母对石耳酶解液中多糖、还原糖、总氮含量及pH值的影响,以及浸提液不同pH对石耳多糖含量的影响,设立酵母添加量、蔗糖添加量、温度及时间的单因素实验,并对单因素进行了正交优化。试验结果表明,最佳工艺:发酵液pH为5,酵母添加量为0.75mg/mL,蔗糖的补加量为90mg/mL,温度为30℃,发酵时间为16h。该发酵工艺条件简单,可靠,适合生产。To study the technology for extracting Umbilicaria esculenta purifying polysaccharide by yeast fermenting, the effect of yeast on the contents of polysaccharide, reducing sugar and total nitrogen, the pH in enzyme solution, and the effect of pH on the content of polysaceharide was researched. The one factor, the number of yeast, the additive amount of sucrose, the temperature and the time of fermentation, were designed. On witch the orthogonal tests were optimized. Experiments show that the best technology were the pH of fermentation liquor 5, the number of yeast 0.75 mg/mL, the additive amount of sucrose is 90 mg/mL, the temperature 30 ℃, and the time of fermenting 16 h. The fermenttentation process conditions are simple, reliable, and suitable for the production.

关 键 词：酵母发酵 石耳 多糖 工艺优化 

分 类 号：O657.32[理学—分析化学] R284.2[理学—化学]