微波提取酵母胞内甘油的分析方法初探  

Preliminary Study on the Method of Microwave Extraction of Yeast Intracellular Glycerol

作　　者：徐曼[1] 唐瑞华[1] 龚军[1] Xu Man;Tang Ruihua;Gong Jun(Changde Vocational Technical College,Changde 415000,China)

机构地区：[1]常德职业技术学院,湖南常德415000

出　　处：《现代食品》2020年第4期158-160,共3页Modern Food

摘　　要：本文探讨了面包酵母胞内甘油分析的预处理方法——微波破碎法。通过单因素实验分析,确定了胞内甘油的提取条件:酵母细胞用微波破碎3次、每次破碎10 s、间隔5 s,然后用10 mL蒸馏水提取30 min得到胞内甘油,此法简便、易提取,适用于天然产物的快速提取。In this paper,the pretreatment method of intracellular glycerin analysis of baker’s yeast was studied.The results of single factor experiment showed that the extraction conditions of intracellular glycerin were as follows:yeast cells were broken by microwave for 3 times,10 s each time,5 s apart,and then 10 mL distilled water was used for 30 min to obtain intracellular glycerin.This method was simple,easy to extract,and suitable for rapid extraction of natural products.

关 键 词：甘油 酵母 微波 

分 类 号：TQ923[轻工技术与工程—发酵工程]