摘要
利用响应分析法考察了微波处理时间、提取时间和水料比3个因素对微波提取酿酒酵母胞内谷胱甘肽提取率的影响。研究发现,谷胱甘肽的最佳提取条件为:微波处理20.96 s、提取时间为13.25 min,加水量与干细胞的比为22.20 mL/g,谷胱甘肽的提取率为13.06 mg/g,比单因素试验最高的提取率高8.3%,且与预期值相符。
The influence of microwave treating time, extraction time and ratio of water to material on the extraction of GSH from Saccharomyces cerevisiae was evaluated. The results showed that the optimum conditions of GSH extraction are： microwave treating time 20.96 s, extraction time 13.25 min, ratio of water to material 22.20 mL/g. The best extraction rate is 13.06 mg/g.
出处
《大连工业大学学报》
CAS
2008年第3期205-208,共4页
Journal of Dalian Polytechnic University
关键词
谷胱甘肽
微波提取
酿酒酵母
回应面分析
glutathione
microwave extraction
Saccharomyces cerevisiae
response surface analysis
