酵母呈味核苷酸酶法提取工艺的神经网络分析

摘要

Using waste beer yeast as a raw material, the technical parameters of nucleotide extraction were analyzed and simulated with BP neural network. The optimum conditions were obtained by genetic algorithm(GA) as follows: 3. 0% NaCl was added in 20% yeast latex, the pH was 6. 6, 4. 9% wheat root lixivium was added after the extraction was conducted at 59℃ for 12h, and then the extraction temperature was improved at 60℃ for 3h. Under above conditions, the nucleotide content in extract exceeded 0. 34g/100ml.%以啤酒废酵母为原料,应用神经网络对提取工艺参数进行分析与模拟,并通过遗传算法得到了核苷酸提取的最佳工艺条件:在酵母乳液浓度为20%的原料中,添加NaCl3.0%、控制pH6.6、59℃保温搅拌抽提12h后加麦根浸出液4.9%,60℃作用3h,提取液中核苷酸平均含量可达0.34g/100ml以上.