酿酒酵母菌胞内海藻糖提取工艺参数的优化

建立了超声破碎酿酒酵母细胞和冷三氯乙酸化学浸提海藻糖的工艺,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、超声功率W、工作时间T1、超声总时间T2和浸提时间T3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,得到了海藻糖提取最优工艺参数依次为:R为7、W为698W、T1为4.9s、T2为7.3min、T3为9min。结果表明:模型极显著,具有可行性和有效性,超声功率、工作时间和超声总时间对海藻糖提取量的影响最大,为生产中的应用提供了科学依据。

Study on the Parameters Optimization of Trehalose Extraction from Saccharomyces Cerevisiae

The processing of using ultrasonic to cleave saccharomyces cerevisiae and utilizating cold trchloroacetic acid to extract trehalose was studied. 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, ultrasonic power W, ultrasonic working time T1, total ultrasonic time T2 and extraction time T3. A dynamic control mathematical model was obtained. The optimum parameters were found as follows: R is 7, W is 698 W, T1 is 4.9 s, T2 is 7.3 min and T3 is 9 min. The experimental results indicated that the model is significant, reasonable and effective. The most important factors are as follows: ultrasonic power, ultrasonic working time and total ultrasonic time. It provided certain reference for applying the technology in production.