摘要
建立了微波破碎酿酒酵母细胞和三氯乙酸冰浴浸提海藻糖的工艺。探索了离子色谱分析技术条件。采用响应曲面法(RSM),研究了液料比r,微波时间T1,微波次数F,浸提时间T2和离心转速R等5个试验关键因子对海藻糖提取的影响规律,并构建了动态控制的数学模型,得到了提取海藻糖的最优工艺参数依次为:r为20∶1,T1为15s,F为8次,T2为40min,R为2694r/min。结果表明,模型极显著,具有可行性和有效性,微波时间、微波次数、浸提时间对海藻糖提取率的影响最大,为生产中的应用提供了科学依据。
The technology of using Microwave-assisted extraction to cleave saccharomyces cerevisiae and utilizating cold trchloroacetic acid to extract trehalose was established.Analysis technique by Ion chromatography was explored.Response surface methodology was employed to research the influence regularity of the five key parameters,such as ratio of water to material r,Microwave time T1,microwave frequency F,extraction time T2 and centrifuging revolution speed R,A dynamic control mathematical model was acquired.The optimum parameters were found as follows:r is 20∶1,T1 is 15s,F is 8,T2 is 40min,R is 2 694r/min.The experiment results indicated that the model is significant,reasonable and effective.The parameters of microwave time,microwave frequency and extraction time have important influence to trehalose extraction.It provided certain reference for application the technology in production.
出处
《农产品加工（下）》
2007年第3期4-7,共4页
Farm Products Processing
基金
国家西部专项(2001BA901A19)
2005年教育部新世纪优秀人才支持计划
国家农业科技跨越计划(2005-4.1)
国家"十一五"科技支撑计划(2006BAK02A24)。
关键词
酿酒酵母
海藻糖
微波辅助提取
saccharomyces cerevisiae
trehalose
microwave-assisted extraction
