摘要
采用正交设计试验法对盐法提取啤酒废酵母RNA工艺过程中的酵母浓度、NaCl浓度、抽提温度和抽提时间等因素进行了研究。用方差分析处理,实验结果表明:酵母浓度8%,NaCl6%,抽提温度95℃,抽提时间6h是提取啤酒废酵母RNA的适宜条件,并将其用于啤酒厂废酵母泥的RNA提取试验,得率为3.23%。
The relative factors involved in the process of RNA extraction from waste beer yeast by salt method such as yeast concentration, NaCl concentration, extraction temperature and extraction time were studied by orthogonal experiments. The experimental results were treated by variance analysis. The optimal extraction conditions were obtained as follows: yeast concentration as 8 %, NaCl concentration as 6 %, extraction temperature at 95 ℃, and extraction time as 6 h. Such technique was applied in waste slurry RNA extraction in brewery with the yield as 3.23 %.
出处
《酿酒科技》
北大核心
2005年第7期76-78,共3页
Liquor-Making Science & Technology
