摘要
通过啤酒酵母细胞的几种破壁方法比较 ,确定了微波破壁 (MS ,microwave -split)和高效液相色谱(HPLC)联用的方法 ,对通风发酵过程中啤酒酵母细胞胞内六种有机酸含量的动态变化 ,进行了定性定量跟踪检测。本方法具有前处理简单、干扰小、分析速度快等优点 ,便于及时跟踪测定发酵过程中有机酸的动态变化。研究结果表明通风发酵过程中 ,胞内作为经济性碳底物的柠檬酸和琥珀酸含量很低 ,代谢变化调控严格 ;其余四种有机酸在发酵后期阶段有机酸含量变化对K+ 、Ca2 +
With the comparison of several cell disruption methods of beer yeast, the technology of MS (microwave-split)-HPLC was developed to determine and analyze dynamic changes of six organic acids metabolized in the inner cell of beer yeast. The method was simple, fast and convenient to monitor in time dynamic changes of organic acids. The results showed that under aerobic fermentation, there were low concentration and rather strict metabolic manipulation mechanism for citric acid and amber acid as carbon substrates; and the other four responded differently to K^+、Ca^(2+)in the late stage.
出处
《酿酒》
CAS
2005年第2期44-46,共3页
Liquor Making
基金
辽宁省教育厅高校科研基金资助项目(2 0 2 0 70 10 930 )
