摘要
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用量和麦根浸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后加麦根浸出液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。
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 according 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 lixivium 4.90%, processing 3 h at 60 ℃, the content of nucleotide in extraction liquid would reached over 0. 34 g/100 mL.
出处
《中国调味品》
CAS
北大核心
2009年第3期59-62,共4页
China Condiment
关键词
酵母
核苷酸
提取
响应面
beer yeast
nucleotide
extraction
response surface methodology （RSM）
