核苷功能菌腺苷超声提取工艺优化  

Optimization of Ultrasonic-assisted Extraction of Adenosine from Nucleoside Functional Bacteria

作　　者：周新虎[1] 陈翔[1] 严启梅[1] 杨勇[1] 李喆[1] 姜勇[1] 戴源[1] 谭洪娣 宋宝[1] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2016年第4期70-73,共4页Liquor-Making Science & Technology

摘　　要：研究超声波水提法提取核苷功能菌腺苷的最佳工艺。通过单因素试验和正交试验对提取工艺进行优化设计,采用高效液相色谱法测定腺苷含量,考察料液比、超声提取温度、超声提取时间和超声功率对核苷功能菌腺苷含量的影响。得出影响核苷功能菌腺苷提取效果的先后次序为:提取时间>料液比>超声功率>提取温度。最佳提取工艺条件为料液比1/150 g/m L、提取温度55℃、提取时间20 min、超声功率350 W。该工艺条件下,核苷功能菌菌丝体中腺苷含量高达435.58 mg/100 g。The ultrasonic-assisted extraction conditions of adenosine from nucleoside functional bacteria were optimized by single factor test and orthogonal experiments. Adenosine content was measured by HPLC. The effects of solid-liquid ratio, extraction temperature, ultrasonic extraction time and ultrasonic power on adenosine content were investigated. The factors influencing adenosine extraction ranked in decreasing sequence as follows： extraction timesolid- liquid ratioultrasonic powerextraction temperature. The optimum technical parameters were summed up as follows： solid-liquid ratio was 1/150 g/m L, extraction temperature at 55 ℃, ultrasonic extraction time was 20 min, and ultrasonic power was 350 W. Under above conditions, the content of the extracted adenosine from nucleoside functional bacteria reached up to435.58 mg/100 g.

关 键 词：微生物 核苷功能菌 腺苷 超声提取法 正交试验设计 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]