啤酒废酵母呈味核苷酸酶法提取工艺优化研究_邵伟.pdf

2009 3 　　　　　　　　　　　　　　　 　　 CHINA CONDIMENT 34 1 1 2 2 邵伟, 乐超银,宋丽燕, 史咏华 (1. ,　443001;2.,　462600) :以啤酒废酵母为原料,通过单因子实验就酵母浓度、抽提时间、pH、酵母自溶温度、NaCl 用量 和麦根 出液用量等因素对核苷酸提取的影响进行研究, 并根据Central Composite 实验设计原 则,应用响应面法对提取工艺参数进行分析, 得到了核苷酸提取的最佳工艺条件:在酵母乳液浓度 为20%的原料中, 添加NaCl 3.0%、控制pH6.6、59 ℃保温搅拌抽提12 h 后加麦根 出液4.9%, 60 ℃作用 3 h,提取液中核苷酸平均含量可达0.34 g/dL 以上。 :酵母;核苷酸;提取;响应面 :TS262.38.5 　　　:B　　　:1000-9973(2009)03-0059-04 Study on opt imizat ion extraction of Bucleot ide from beer yeast with RSM 1 1 2 2 SH O Wei , YUE Chao-yin ,SONG Li-yan , SHI Yong-hua (1.College of Chemistry and Life Science, Three Gorges University, Yichang 443001,China; 2.Technology central, Henan Nanjiecu Group, Linying 462600,China) Abst ract :Using beer yeast as a raw material, the factors, such as, yeast concentration, time, pH, autolyzed temperature, and wheat root lixivium dosage were studied by single tests, then ac- cording to the Central Composite experimental design principles, these factors were analyzed with RSM, and the optimum conditions were obtained as follows, under 20%yeast latex, NaCl dosage 3.0%, pH6.6, autolyzed temperature 59 ℃, autolyzed time 12 h, then added wheat root lixivi- um 4.9%, processing 3 h at 60 ℃, the content of nucleotide in extraction liquid would reached o- ver 0.34 g/100 mL. Key words:beer yeast;nucleotide;extraction;response surface methodology (RSM) 　　, 4.5 。, , 。, ,, (RSM), , [1] 。 , [2] , 。 4.5%～8.3%, 1　材料和方法 ,、 、、、 1.1　 、。 :