作　　者： ; ; ; ; ; ;

机构地区： 辽宁石油化工大学环境与生物工程学院

出　　处： 《中国酿造》 2006年第12期33-35,共3页

摘　　要： 以啤酒酵母为原料,通过氨解法进行RNA提取的研究。对影响RNA提取率的因素,如氨质量浓度的选择、破壁温度、破壁时间及酵母质量浓度进行了实验,获得最大提取率的条件为:氨质量浓度1%,破壁温度60℃,破壁时间60min,酵母质量浓度10%。通过正交试验表明酵母质量浓度为反应过程的最显著因素;45g湿酵母可提取0.55gRNA,再对RNA粗品进行精制,可得到白色固体粉末。 The RNA was extracted from beer yeast by ammonolysis, The factors influenced RNA extraction yield were investigated involving the mass concentration of ammonia and yeast, temperature and reaction time for cell wall broken, etc, The highest RNA extraction yield was obtained when 10% yeast solution was treated at 60℃ for 60 min in 1% ammonia, It was showed that the mass concentration of yeast was the most significant factor affected extraction by orthogonal test, In this study, 0.55 g RNA was extracted from 45 g wet yeast, followed by purification to produce white powder.

关 键 词： 啤酒酵母 氨解法 提取

领　　域： [轻工技术与工程] [化学工程]