超声波破壁释放啤酒废酵母细胞中核糖核酸的实验研究

In ultrasonic wave extraction beer waste yeast cell ribonucleic acid reserch

以超声波为处理手段,以啤酒废弃酵母泥中的核糖核酸为研究对象,对比分析了超声料液比、超声功率、超声时间3种因素对超声波破壁释放啤酒废酵母细胞中核糖核酸的影响,并采用L9(34)正交实验对提取工艺进行优化设计。结果表明,超声波破壁释放啤酒废酵母细胞中核糖核酸最佳工艺条件为:料液比1∶50,超声功率500W,超声时间35min,在此工艺条件下核糖核酸的提取含量达1.62mg。

This article uses in the ultrasonic wave law extraction beer waste yeast cell＇s ribonucleic acid, studied the supersonic material fluid compared to, the supersonic power, the supersonic time throe single factors to withdraw the obtained ribonucleic acid content the influence, and used 4（34） orthogonal test to carry on the optimization design to the extraction process. The best technological conditions is： Expects the fluid compared to 1：50, supersonic power 500 W, supersonic time 35 min, ribonucleic acid＇s extraction content reaches 1.62 mg under this technological conditions.