葡萄酒泥酵母β-葡聚糖提取工艺条件优化

基金项目:

甘肃省农业生物技术研究与应用开发项目(GNSW-2013-21)；

详细信息

Optimization of extracting processing condition of β-Glucan from wine yeast

摘要: 以诱导自溶的葡萄酒泥酵母细胞壁为试材,在料液比、碱液浓度、浸提时间和浸提温度等单因素实验基础上,采用正交实验优化β-葡聚糖提取最优工艺条件。结果表明,葡萄酒泥酵母β-葡聚糖提取优化的最佳工艺条件为:料液比1∶40（g/m L）,Na OH浓度3%,浸提温度80℃,浸提时间1.5 h,在此条件下β-葡聚糖提取率为19.38%。此方法提取率较高且简单易行、成本较低。
- 葡萄酒泥酵母 /
- β-葡聚糖 /
- 碱法 /
- 提取
Abstract: The induced autolytic wine yeast cell wall was used as raw materials to extract β-glucan. On the basis of single factor test including solid- liquid ratio, alkali concentration, extraction time and extraction temperature,the orthogonal test was applied to determine the optimal extraction conditions. The results showed that the optimum conditions of β-glucan were as following:solid-liquid ratio 1∶40(g/m L),the concentration of Na OH 3%,extraction temperature 80 ℃ and extraction time 1.5 h. Under these conditions,the yield of β-glucan was 19.38%. The process was simple and inexpensive and had higher extraction rate.
- wine yeast /
- β-glucan /
- alkaline process /
- extraction