摘要
利用单因素实验和均匀实验对酵母甘露聚糖提取工艺进行研究,考察不同温度和时间条件浸提下的甘露聚糖含量和蛋白质含量,用同一标准评价两种实验方法,结果证实两方法得到的结果一致,均匀实验更能够简化实验程序,提高实验效率。
In this study,used the single factor experiment and uniform design in the yeast mannan preparation extraction process,reviewed the content of mannan preparation and protein during different temperature and time;evaluated the two experimental methods in the same criteria,resulted that the two ways were sonsistent,uniform design even more can be simplified the procedures and improve the efficiency.
出处
《酿酒》
CAS
2011年第3期50-52,共3页
Liquor Making
关键词
均匀实验
酵母甘露聚糖
蛋白质
uniform design
yeast mannan preparation
protein
