多元线性回归设计优化微波辅助提取啤酒废酵母细胞RNA

Optimization of Microwave-assisted Extraction of RNA from Waste Beer Yeast Cell Based on Design of Multiple Linear Regression

为了开发利用啤酒在发酵过程产生的废酵母细胞,本实验以啤酒废酵母泥为原料,以酵母细胞中的核酸为研究对象,通过微波加热提取核酸的方法提取啤酒废酵母细胞中的核酸,探讨了微波功率、微波温度、微波时间、料液比、提取时间、提取温度等因素对产品提取率的影响,从而获得最佳提取条件。通过多元线性回归试验,结果表明最佳工艺参数为:微波功率700W、微波时间4min、浸提时间3.5h、浸提温度100℃,测得总核酸含量为10.920μg/ml。微波法与传统提取核酸的方法相比具有提取时间短、效率高等特点,大大降低了能量消耗,可应用于工业化大生产。

In order to develop and utilize waste beer yeast, this experiment was design to extract nucleic acid from waste beer yeast through microwave heating method. Effects of microwave power, microwave temperature, microwave treatment time, material to liquid ratio, extraction time, extraction temperature on extraction rate of nucleic acid were investigated. Through multiple linear regression test, the main extraction conditions were determined as follows： microwave power 700 W, microwave time 4 min, extraction time 3.5 h, and extraction temperature 100 ℃. The total acid content of obtained sample is 10.920 μg/ml. Compared with the traditional method, the microwave method is of shorter extraction time, higher efficiency and lower energy consumption, and can be applied in the industrial production.