摘要
以啤酒废酵母为原料制备富铬酵母,确定制备富铬酵母的最适培养条件为采用麦芽汁培养基;培养温度28℃;Cr3+浓度为600μg/mL,培养基起始pH为4.5,振荡培养时间为16 h,啤酒酵母添加量为50 g/50 mL。对空白啤酒废酵母和富铬酵母进行红外光谱分析,比较酵母富集Cr3+前后吸收峰的变化。动物试验显示大鼠对富铬酵母中Cr3+的表观消化吸收率为89.03%,大鼠对富铬酵母这种有机铬形式的吸收率大大高于普通无机铬盐。
To study Chromium-enriched yeast was prepared by discarded brewers yeast,the optimum condition is as follows： the wort is chose as culture medium,cultivate temperature is 28 ℃,the concentration of chromium ion is 600 μg/mL,initial pH of culture medium is 4.5,cultivate time is 16 h,yeast adding quantity is 50 g/50 mL.The blank and chromium-enriched yeast were studied by using infrared spectra,the difference of which was compared.Animal experiment shows apparent digestive absorptivity of rat is 89.03 %.The digestive absorptivity of chromium enriched yeast,which is organic,by rat is higher than that of inorganic salt.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期184-187,共4页
Food Research and Development
基金
抚顺市科学技术计划项目(项目编号:20071219)
关键词
富铬酵母
铬含量
红外光谱
表观吸收率
chromium-enriched yeast
chromium content
infrared spectrum
apparent digestive absorptivity
