超声波辅助水浸提啤酒废酵母细胞中海藻糖工艺研究-食品科学.pdf

296 2008, Vol. 29, No. 12 食品科学 ※工艺技术 杨渝军，刘静波，林松毅* ，王晓丽，魏 巍 (吉林大学军需科技学院营养与功能食品研究室，吉林长春 130062) ：为了开发利用啤酒废酵母资源，本实验以啤酒废酵母为实验材料，以海藻糖为研究对象，蒸馏水为提 取剂对影响超声波技术辅助水浸提工艺的多个因素进行了研究，优化了料液比、超声波作用时间、超声功率、浸 4 提时间、浸提温度五个工艺条件。通过L9 (3 ) 正交试验，结果表明各因素影响程度依次为：浸提温度＞浸提时间 ＞超声功率＞超声时间，得到最佳参数为：超声时间20min ，超声功率600W ，水浸提时间6h ，浸提温度100℃。 在此参数条件下海藻糖得率达到7.72% 。与乙醇浸提法相比，超声波技术辅助水浸提法极大地降低了成本。 ：超声波；啤酒废酵母；海藻糖；提取 Study on Ultrasonic-assisted Water Extraction Technology of Trehalose from Waste Beer Yeast YANG Yu-jun ，LIU Jing-bo ，LIN Song-yi* ，WANG Xiao-li ，WEI Wei (Laboratory of Nutrition and Functional Food, College of Quartermaster Technology, Jilin University, Changchun 130062, China) Abstract ：In order to develop and utilize waste beer yeast resources, this experiment was designed to extract trehalose from waste beer yeast with ultrasonic-assisted water extracton technology. The extraction factors such as solid-liquid ratio, ultrasonic 4 treament time, ultrasonic power, extraction time and water temperature were investigated through comparison analysis and L9(3 ) orthogonal design. The results indicated that the most significant factor is extraction temperature, followed by extraction time, ultrasonic power and ultrasound treament time in turn. The optimal extraction conditions are as follows: ultrasound treatment time 20 min, ultrasonic power 600 W, water extraction time 6 h and extraction temperature 100 ℃. Under these optimal conditions, the extraction rate of trehalose could reach 7.72%. Compared with ethanol extraction, the ultrasonic-assisted water ex