摘要
采用超声波结合弱碱盐法提取啤酒废酵母RNA,以不同酵母浓度、NaCl浓度、超声功率和提取时间对啤酒酵母中核糖核酸RNA的提取进行单因素和正交试验。该方法提取核糖核酸RNA优化后最佳工艺为:酵母浓度5%,NaCl浓度6%,超声波功率200 W,提取时间30 min,用该工艺可使核糖核酸RNA的收率达到8.5%。提取的核糖核酸RNA可用于生产高质量的核苷类调味剂,应用潜力较大。
The ultrasonic-assisted extraction technology of RNA from waste beer yeast were investigated,combining two methods with high concentration of salt and thin alkaline.On the basis of single factor test,extraction technology condition was optimized by orthogonal test.Our results put forward an optimum extracting condition as follows： yeast concentration as 5%,ultrasonic power as 200 W,concentration of sodium chloride as 6%,extraction time as 30 min.Under this condition,the extraction rate of RNA can reach 8.5%.The extracts can be used in production of nucleoside flavoring with high quality.
出处
《中国调味品》
CAS
北大核心
2011年第8期42-44,共3页
China Condiment
基金
河南省科技厅重点科技攻关项目(102102210063)
郑州轻工业学院博士科研基金(000544)
关键词
啤酒废酵母
弱碱盐法
超声波提取
RNA
waste beer yeast
high concentration of salt and thin alkaline salt
ultrasonic extraction
RNA
