大连工业大学学报2012，Vol.31Issue(3)：165-167,3.
啤酒酵母RNA提取条件的优化及其磁性固定化
Optimization of the extraction conditions of beer yeast RNA and its magnetic immobilization
摘要
Abstract
According to the amount of inorganic phosphorus and total phosphorus content in the reaction system, the extraction of yeast RNA and immobilization conditions were optimized. The extraction temperature was the main factor on the yeast RNA extraction. The RNA extraction rate reached 6.13% under the conditions as the extraction time. 4 h; temperature, 100 ℃; the concentration of sodium chloride, 10% and yeast amount, 8%. The optimum conditions were achieved by experiments as follows:the reaction time 4 h, the temperature 40 ℃ , the RNA addition 30 mL (2 mg/mL).关键词
RNA/磁性微球/固定化/啤酒酵母Key words
RNA/ magnetic microspheres/ immobilizatio/ beer yeast分类
轻工纺织引用本文复制引用
王红英,孙井辉,钱斯日古楞,李长青..啤酒酵母RNA提取条件的优化及其磁性固定化[J].大连工业大学学报,2012,31(3):165-167,3.基金项目
辽宁省教育厅A类项目(2008063). （2008063）
