【摘要】 以安琪葡萄酒高活性干酵母为原料,以三氯乙酸(TCA)为浸提溶剂,以海藻糖得率为衡量指标,通过微波法灭酶得出:海藻糖酶适宜灭活方法为微波灭酶119W、45s;通过Box-Behnken响应面设计优化葡萄酒活性干酵母中海藻糖的提取工艺,得到最优工艺参数为:三氯乙酸浓度0.43mol/L、三氯乙酸用量41.95mL、提取时间88.75min、提取温度34.19℃。经回归分析表明:回归方程的R2=95.61%,RA2dj=91.22%,预测值为253.45mg/gdrycell。经验证,在最优提取工艺条件下,葡萄酒高活性干酵母中海藻糖得率为251.86mg/g drycell,回归模型的预测值与实测值的相对误差<1%。更多还原

【Abstract】 Angel active dry wine yeast was used as raw materials,the yield of trehalose in dry yeast was used as the measuring index in the experiments.It was found that the microwave assisted trichloroacetic acid(TCA) extracting method is optimal extracting method.45s and 119W microwave could exterminate the enzymatic activity of decomposing trehalose in dry yeast.With the Box-Behnken response surface analytical method,the optimum technical parameters were obtained as followed: TCA concentration 0.43mol/L,TCA dosage 41.95ml,extracting time 88.75min and extracting temperature 34.19℃.The regressive analysis indicated that the equation R2 and R2 Adj was 95.61% and 91.22%,respectively.The estimating data was 253.45mg/g dry cell.Through the validating test,the yield of trehalose in dry yeast was 251.86mg/g dry cell under the optimum conditions.The relative error between the estimating data of regressive model and actual data was less than 1%.更多还原