| 啤酒酵母中提取核糖核酸的研究 |
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| 引用本文： | 朱俊东,黄国荣,糜漫天,郎海滨.啤酒酵母中提取核糖核酸的研究[J].食品科学,2006,27(2):160-162. |
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| 作者姓名： | 朱俊东 黄国荣 糜漫天 郎海滨 |
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| 作者单位： | 第三军医大学营养与食品卫生学教研室 |
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| 摘 要： | 本实验采用食盐破壁法和高压均质破壁法提取啤酒酵母中的核糖核酸(RNA)。结果表明:在盐浓度为8%,温度为121℃,时间为30min,沉淀pH2的工艺条件下,RNA提取率为2.21%。高压均质压力为70MPa,均质3次的工艺条件下,RNA提取率为3.08%。
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| 关 键 词： | 啤酒酵母 食盐 高压均质 核糖核酸 |
| 文章编号： | 1002-6630（2006）02-0160-03 |
| 收稿时间： | 2005-04-22 |
| 修稿时间： | 2005-04-22 |
Study on Cell Breaking Extraction of Ribonucleic Acid from Brewer Yeast |
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| ZHU Jun-dong,HUANG Guo-rong,MI Man-tian,LANG Hai-bin.Study on Cell Breaking Extraction of Ribonucleic Acid from Brewer Yeast[J].Food Science,2006,27(2):160-162. |
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| Authors: | ZHU Jun-dong HUANG Guo-rong MI Man-tian LANG Hai-bin |
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| Affiliation: | Department of Nutrition and Food Hygiene,Third Military Medical University |
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| Abstract: | In this study,two different methods of extracting ribonucleic acid from brewer yeast by using salt and high pressure homogenization for breaking brewer yeast cell wall.The results showed that the extraction rate of RNA was 2.21% by using salt for breaking brewer’s yeast cell wall by the conditions: salt concentration 8%, temeperature 121℃, time 30 minutes and pH2. The yield rate of RNA is 3.08% by using high pressure homogenization for breaking brewer’s yeast cell wall according to the conditions: working pressure 70MPa and 3 times homogenization. |
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| Keywords: | brewer yeast salt high pressure homogenization ribonucleic acid |
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