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摘要：黄酒酵母细胞的破碎方式有机器破碎法、物理破碎法、化学渗析法以及酶溶法。超声波破碎是机械破碎法的一种，适用于实验室领域，少量样品的处理。冻融破碎属于物理破碎法的一种。本文利用冻结融化和超声破碎的方法对黄酒酵母细胞的破碎进行了研究。通过单因素和正交实验，对冻结融化和超声破碎以及二者结合破碎的工艺条件进行了优化。结果表明：黄酒酵母首先进行反复冻融处理（加水量为25%、冻融4次）.然后经过超声处理（超声功率为400W,超声总时间为15min,酵母浓度为20mg/ml）的条件下进行细胞破碎，破壁率到达了89.31%，且破壁率是反复冻融单因素作用的2.3倍，是超声波单独作用的1.4倍。57624
毕业论文关键词： 超声波; 破碎率; 黄酒酵母; 冻融
Thaw and ultrasonic synergistic broken rice wine yeast cells
Abstract: Wine yeast cell disruption methods are crushing machines, physical crushing method, a chemical enzyme solution and dialysis method. Ultrasound is a broken mechanical crushing method, suitable for laboratory applications, processing a small amount of sample. Freeze-thaw crushing belongs to a physical broken law. In this paper, freeze thawing and sanitation methods for broken rice wine yeast cells were studied. By single factor and orthogonal experiment, freeze thawing and sanitation, and a combination of both crushing process conditions were optimized. The results show: first wine yeast repeated freezing and thawing process (plus 25% water, freezing and thawing 4 times) and then after sanitation (ultrasound power of 400W, the total time of ultrasound 15min, yeast concentration of 20mg / ml) under conditions cell disruption, broken rate reached 89.31 percent, and the rate is broken repeated freezing and thawing of single factors of 2.3 times, 1.4 times the ultrasonic acting alone.
Key Words: Ultrasound; broken rate; wine yeast; freezing and thawing
目录
1 绪论 1
1.1 黄酒的概况 1
1.1.1 黄酒的功效及作用 2
1.2 黄酒酵母的概况 3
1.3 酵母细胞破碎的方法 4
1.4超声波的简介 4
1.5研究的目的 5
2材料与方法 7
2.1实验器材 7
2.1.1实验原辅料 7
2.1.2 主要试剂与药品 7
2.1.3 主要实验仪器 7
2.2 实验方法 8
2.2.1 酵母细胞培养 8
2.2.2.1 方法和步骤 9
2.2.2.2 计算方法 9
2.2.2.3破壁率的计算 9
2.2.3 超声波法破壁参数的选择 10
3结果与分析 12
3.1冻融对黄酒酵母细胞破壁率的影响 12
3.3.3超声时间的不同对破壁率的影响 16
3.4 冻融协同超声波破碎黄酒酵母细胞的影响 17
4 结论与展望 19
4.1结论 19
4.1.1反复冻融实验结果 19
4.1.2超声波试验结果 19
4.1.3反复冻融协同超声波处理黄酒酵母细胞结果