摘要
研究超声波提取核酸的影响因素,并对超声波与食盐法联合提取核酸的方法进行了实验,实验结果表明,最佳条件为:酵母浓度3%,破壁时间为35min,破壁功率为90W,食盐加量为1.3%。用该方法可使核酸的提取率达90%以上。
The influencing factors of ultrasonic method for the extraction of nucleic acid were investigated, and the experiments of the use of ultrasonic method combined with salination to extract nucleic acid were carried out to determine the best technical conditions as follows： yeast concentration as 3 %, wall-breaking time as 35 min, ultrasonic power as 90 W, and salt addition level as 1.3 %. Such method could achieve ahove 90% extraction rate of nucleic acid.
出处
《酿酒科技》
北大核心
2007年第3期97-99,共3页
Liquor-Making Science & Technology
关键词
综合利用
啤酒废酵母
超声波法
食盐法
提取
RNA
comprehensive utilization
waste beer yeast
ultrasonic method
salination
extraction
RNA
