从啤酒废酵母泥中提取酵母抽提物的响应面优化  

Response Surface Optimization of Yeast Extracts from Spent Beer Yeast Sludge

作　　者：胡智媛 王家林[1] HU Zhiyuan;WANG Jialin(College of Biological Engineering,Qingdao University of Science and Technology,Qingdao 266045,China)

机构地区：[1]青岛科技大学生物工程学院,山东青岛266045

出　　处：《现代食品》2025年第3期222-228,共7页Modern Food

摘　　要：以啤酒废酵母泥为原料,采用添加自溶促进剂的方法,通过响应面试验设计优化提取工艺,以氨基氮得率为响应值,考察酵母抽提物的体外抗氧化能力。结果表明,最佳自溶提取工艺条件为提取时间36 h、提取温度50℃、NaCl添加量4%,在此条件下氨基氮得率为33.15%。抗氧化试验结果表明,酵母抽提物对ABTS+自由基、DPPH自由基都有较好的清除能力,表明酵母抽提物具有较好的抗氧化活性。The in vitro antioxidant capacity of the yeast extract was investigated by using beer waste yeast sludge as raw material,optimizing the extraction process by adding an autolysis promoter,and taking the amino nitrogen yield as the response value through the design of response surface experiment.The results showed that the optimal conditions of the autolysis extraction process were extraction time of 36 h,extraction temperature of 50℃,and NaCl addition of 4%,and the amino nitrogen yield was 33.15%under these conditions.The results of the antioxidant test showed that the yeast extract had a good scavenging ability against ABTS+radicals and DPPH radicals,indicating that the yeast extract had a good antioxidant activity.

关 键 词：酵母抽提物 自溶 抗氧化 

分 类 号：TS262.5[轻工技术与工程—发酵工程]