啤酒酵母RNA提取条件的优化及其磁性固定化

Optimization of the extraction conditions of beer yeast RNA and its magnetic immobilization

通过浓盐法对啤酒酵母RNA进行提取,以磁性壳聚糖微球为载体,戊二醛交联法对RNA进行磁性固定化。通过比较反应体系中的无机磷和总磷的质量分数,对RNA的提取条件和固定化条件进行优化。结果表明,RNA提取温度对提取率的影响最为显著;在提取时间4h、提取温度100℃、氯化钠质量分数为10%和酵母质量分数为8%的最优条件下,RNA提取率达到6.13%。戊二醛交联法磁性固定化RNA的最佳条件为:反应时间4h,温度40℃;RNA最佳添加量为30mL(质量浓度2mg/mL)。

According to the amount of inorganic phosphorus and total phosphorus content in the reaction system,the extraction of yeast RNA and immobilization conditions were optimized.The extraction temperature was the main factor on the yeast RNA extraction.The RNA extraction rate reached 6.13% under the conditions as the extraction time,4 h;temperature,100 ℃;the concentration of sodium chloride,10% and yeast amount,8%.The optimum conditions were achieved by experiments as follows:the reaction time 4 h,the temperature 40 ℃,the RNA addition 30 mL(2 mg/mL).