富硒调味料的研究

Research on Selenium Rich Seasoning

对影响富硒酵母自溶物中硒含量的四个因素：培养基种类、加硒时间、加入硒浓度以及用浓度梯度法加入硒进行了比较研究，结果表明：用浓度梯度法加入硒，即在总硒为15μg/ml浓度下，按10、12、14、15、16h的时间分别加入1、2、3、4、5μg/ml的亚硒酸钠，得到的富硒酵母自溶物硒含量最高；对影响富硒酵母自溶的条件：NaCl的浓度、pH值、温度、时间进行了研究，结果表明：3%NaCl、pH5.5、55℃、20h的条件下其氨基氮含量最高，为最佳自溶条件。

Comparison study was made on the four factors affecting the amount of autolysate of Se-rich yeast, namely: kinds of the culture medium, Se enriching time, different Se concentrations and Se added according to the degree of concentration. On the basis of the total Se-concentration limited to -15μg/ml, the optimal Se-autolysates were obtained with adding time as 10, 12, 14, 15, and 16h, corresponding to adding concentration of Na2SeO3.as 1, 2, 3, 4 and 5μg/ml respectively. The optimal Conditions for the autolysis of Se-rich Brewer’s yeast were: 3%NaCl, pH5.5, 55 ℃ and 20h.