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文档编号:SW158 文档字数:9667,页数:24 摘 要：本文通过高效液相色谱法测定了麦芽汁、发酵液及成品啤酒中的嘌呤含量，分析了嘌呤在发酵中产生的机理，提出有效的控制措施并加以改进。通过酵母菌原生质体紫外诱变，筛选产嘌呤低的菌株。以pH=3.85的0.02mol/L磷酸缓冲溶液作为液体流动相，波长254 nm 为检测波长，进行检测。实验表明，原生质体形成条件：以1.5%的蜗牛酶作为破壁酶，0.7mol/L的蔗糖缓冲液为高渗压稳定剂，在30℃恒温水浴处理3-4h；紫外诱变条件：在25W紫外灯的照射下，进行诱变60s，使原生质体致死率达80%以上，再生率为5.6%，筛选菌株发酵，啤酒中的嘌呤含量较普通啤酒更低。该研究为开发低嘌呤啤酒提供了可靠的检测方法和技术指导。 Abstract: In this paper, wort, fermenting liquor and beer were determined by HPLC, and the change of purines in fermentation process was analyzed, and proposed the effective control measure and to improve it. By the ultraviolet mutagenesis of the saccharomycetes protoplast, screening produces the purine low strain. Take pH = 3.85 to the 0.02 mol/L phosphate buffer solution as the mobile phase liquid, and the Wavelength is 254 nm for test. The experiments show that, the conditions of protoplast’s formation is use the 1.5% of the snail-as-broken ,and 0.7mol / L of sucrose buffer for hypertonic pressure stabilizer, bath processing 3-4h in 30 ℃ water .And the conditions of UV-induced is in the ultraviolet light irradiation of 25W, Mutation 60s to make the protoplast death rate more than 80%,and the reproducibility is 5.6%. Repeated siftings and fermentation. The purine in beer content lower than the ordinary one. The research in this paper offered a reliable analytical method and the researching direction of low—purine beers． 目 录
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