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摘要：海藻糖是一种新型的生物保鲜剂，广泛存在于各种微生物中。近年来海藻糖工业化发展迅猛，在各个领域都具有广阔的应用前景。海藻糖是一种稳定的双糖，一般从酵母中制取海藻糖。工艺流程一般为高温胁迫酵母使其积累海藻糖→提取剂浸提→冷却、离心→除蛋白、去醇→脱色、离子交换→乙醇结晶→干燥→成品。本文比较了几种海藻糖提取方法中的关键点，包括破壁方法、浸提方法、浸提时间以及提取温度等条件的研究。最后得出了以下主要实验结果：
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（1）相对高温的环境中酵母会积累海藻糖来保护自身，文持正常的代谢，进入对数生长期的酵母在30~36℃海藻糖积累量最大。过高的温度使酵母死亡，36℃之后海藻糖积累量下降，高于36℃之后海藻糖积累量下降，
（2）采用酶法破壁（每1g菌体添加30mg蜗牛酶）效果最好，达到了92%的破壁率，但是考虑到大规模工业化生产，微波法（2500MHz，700W，处理2min）具有更高的经济价值，在微波场的作用下酵母破壁率达到了72%的破壁率。
（3）三氯乙酸的提取效果优于乙醇和水，并且三氯乙酸浸提后溶液仅存在海藻糖[1]，提取次数与提取时间的变化也会影响海藻糖的提取效果，最优为XXXXXXX
（4）当离心转速在2400rpm时提取效果比较理想，过高与过低的转速都会影响海藻糖的提取效果。5274
关键词： 酵母；海藻糖；优化工艺；提取
Optimization Study on Extraction of Trehalose from Yeast
Abstract：Trehalose is a new kind of preservative，widely exist in microorganism. In recent years，The rapid development of industrial production of trehalose brings prospects for persification. Trehalose is a kind of stable disaccharide, can be extracted from yeast. The process of extraction threhalose is Extractant extraction→Cool down→Centrifuge→Remove protein→Removal of alcohol→Bleaching→Ion exchange→Crystallization in ethanol→End product. This article compare a few key points in method of extraction incould roken methods, extraction methods, extraction time and extraction temperature, obtained the following results:
1. In the high temperature environment yeast will produce trehalose to maintain metabolism through, the highest accumulation of trehalose is 30~36℃.While temperature gets too high it will kill yest,that could cause decline of accumulation of trehalose.
2. Use snail enzyme broken the yest cell wall received the best results broken(30mg add to 1g thallus,ww) 92% of the yeast cell wall has been broken. But take considerate of cost,microwave method has a high economic value. Under the action of microwave field 72% cell wall of yest has been broken.
3. Trichloroacetic acid has the best extraction, and the only extract is trehalose.
4. 2400 rpm speed centrifugal extraction good. Too high and too low speed will affect the extraction effect.
KeyWords: Yest; Trehalose; Optimization of process; Extract
目录
1 绪论1
1.1 本课题国内外研究进展1
1.1.1 海藻糖的特性1
1.1.2 酵母产海藻糖1
1.1.3 海藻糖的提取1
1.2 本课题研究目的及意义2
2 实验材料和方法1
2.1 实验材料 2
2.1.1菌种和培养基4
2.1.2 试剂5
2.1.3 主要仪器5
2.2 分析方法6
2.3 实验方法6
2.3.1 生产菌株的确定6
2.3.2 测定生产菌株的生长曲线6
2.3.3 选择破壁方法6
2.3.4 绘制海藻糖标准曲线7
2.3.5 选择提取方法7
2.3.6 优化提取工艺7