葡萄酒泥酵母β-葡聚糖提取工艺条件优化  

Optimization of extracting processing condition of β-Glucan from wine yeast

作　　者：杨婷[1,2] 祝霞[1,2] 李颍[1,2] 韩舜愈[1,2] 杨学山[2,3] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州7300700 [2]甘肃省葡萄与葡萄酒工程学重点实验室,甘肃兰州730070 [3]甘肃农业大学生命科学技术学院,甘肃兰州730070

出　　处：《食品工业科技》2015年第18期286-289,309,共5页Science and Technology of Food Industry

基　　金：甘肃省农业生物技术研究与应用开发项目(GNSW-2013-21)

摘　　要：以诱导自溶的葡萄酒泥酵母细胞壁为试材,在料液比、碱液浓度、浸提时间和浸提温度等单因素实验基础上,采用正交实验优化β-葡聚糖提取最优工艺条件。结果表明,葡萄酒泥酵母β-葡聚糖提取优化的最佳工艺条件为:料液比1∶40(g/m L),Na OH浓度3%,浸提温度80℃,浸提时间1.5 h,在此条件下β-葡聚糖提取率为19.38%。此方法提取率较高且简单易行、成本较低。The induced autolytic wine yeast cell wall was used as raw materials to extract β-glucan. On the basis of single factor test including solid- liquid ratio, alkali concentration, extraction time and extraction temperature,the orthogonal test was applied to determine the optimal extraction conditions. The results showed that the optimum conditions of β-glucan were as following：solid-liquid ratio 1∶40（g/m L）,the concentration of Na OH 3%,extraction temperature 80 ℃ and extraction time 1.5 h. Under these conditions,the yield of β-glucan was 19.38%. The process was simple and inexpensive and had higher extraction rate.

关 键 词：葡萄酒泥酵母 Β-葡聚糖 碱法 提取 

分 类 号：TS209[轻工技术与工程—食品科学]