啤酒酵母海藻糖提取工艺研究

目的]研究优化啤酒酵母海藻糖提取工艺.方法]以啤酒废酵母为原料,使用各种不同的方法（微波破壁法、高温处理破壁、煮沸提取法）提取海藻糖,以海藻糖得率以及工艺的效益性为指标考察料液比、浸提时间、浸提温度、辅助因素处理等单因素对海藻糖提取的影响,从而确定从废酵母中提取海藻糖的较佳工艺.结果]试验得出,微波破碎法耗时少,但不易工业化且提取率不高,比较发现煮沸提取的工艺方法相对最佳.以水作提取剂从废酵母中提取海藻糖的最佳条件是：煮沸80 min,海藻糖提取率为8.147 mg/g干酵母.结论]研究可为海藻糖的提取及进一步开发利用提供参考.

Study on Beer Yeast Trehalose Extraction Technology

Objective] To optimize the technique for extracting trehalose from beer yeast.Method] Using beer waste yeast as material,various methods（microwave,high temperature,boiling）were adopted to extract trehalose.With trehalose yield and the benefits of technology as indicators,effects of solid-liquid ratio,soaking time,temperature,auxiliary factors on trehalose extraction were investigated,the optimal technique was obtained.Result] Comparison found that boiling extraction technology is the best relatively.The extraction rate of trehalose was 8.147 mg/g dry yeast cells under the optimum technical conditions with boiling 80 min.Conclusion] The study can provide reference for trehalose extraction and further utilization.