超声波辅助提取啤酒废弃酵母泥中核糖核酸的试验研究

The Ultrasonic Wave Breaks through a Wall the Auxiliary Extraction Beer Waste Yeast Nucleic Acid Research

以啤酒废弃酵母泥为试验原料,对比分析超声料液比、超声时间、超声功率、水提时间、水提温度五种因素对超声波辅助水浸提啤酒废酵母细胞中核糖核酸提取效果的影响,借助L9(34)正交试验优化出最佳技术参数:超声时间35min,超声功率100W,水提时间5.5h,浸提温度100℃,核糖核酸提取量4.351μg/mL。与直接加热浸提法比较,此方法大大缩短了提取时间,降低了能量消耗。

This experiment to affected the ultrasonic wave auxiliary water immersion to raise in the beer waste yeast cell nucleic acid craft many factors to conduct the research, compared to the supersonic response time, the supersonic power, the water to propose the time, the water to propose the temperature and so on five technological conditions. L9（3^4） orthogonal test result indicated that we obtain the optimum parameter is： Supersonic time 35 min, supersonic power 100 W, the water raises time 5.5 h, soaks proposes the temperature 100℃. The nucleic acid extraction content reaches 4.351 μg/mL under this parameter condition. Compares with the conventional routes, supersonic method reduced the extraction time greatly, reduced the energy consumption.