摘要
对影响浓盐法提取啤酒酵母中核苷酸的条件进行了研究。结果得出其较优的生产条件为:温度95℃,加盐量10%,提取时间120min,调等电点pH4.2沉淀蛋白质后4℃静置8h。在此条件下,45g湿酵母(相当于10g干酵母)可提取0.5308gRNA,A260/A280为1.988,纯度可达90%以上。
The extraction conditions of nucleotide from beer yeast by high-concentration salt method were studied and the best extraction conditions were summed up as follows： temperature at 95℃, 10 % salt addition level, 120 rain extraction time, adjustment of isoelectric point, pH value as 4.2, after protein precipitation, 8 h stable standing at 4℃, and 0.5308 g RNA extracted from 45 g wet yeast （equal to 10 g dry yeast） with A260/A280 as 1.988 and purity over 90 %.
出处
《酿酒科技》
北大核心
2006年第5期89-91,共3页
Liquor-Making Science & Technology
关键词
综合利用
浓盐法
啤酒酵母
核苷酸
comprehensive utilization
high-concentration salt method
beer yeast
nucleotide
