毛细管电泳激光诱导荧光检测法研究啤酒发酵过程中酵母对氨基酸的吸收。
Capillary electrophoresis with laser-induced fluorescence detection for studying amino acid uptake by yeast during beer fermentation.
机构信息
VTT Technical Research Centre of Finland, PO Box 1000, FIN-02044 VTT, Espoo, Finland; Lappeenranta University of Technology, PO Box 20, FIN-53580 Lappeenranta, Finland.
University of Helsinki, Department of Chemistry, PO Box 55, University of Helsinki, FIN-00014 Helsinki, Finland.
出版信息
Talanta. 2015 Jan;131:366-71. doi: 10.1016/j.talanta.2014.07.101. Epub 2014 Aug 13.
The amino acid composition of cultivation broth is known to affect the biomass accumulation, productivity, and vitality of yeast during cultivation. A separation method based on capillary electrophoresis with laser-induced fluorescence (LIF) detection was developed for the determination of amino acid consumption by Saccharomyces cerevisiae during beer fermentation. Intraday relative standard deviations were less than 2.1% for migration times and between 2.9% and 9.9% for peak areas. Interday relative standard deviations were less than 2.5% for migration times and between 4.4% and 18.9% for peak areas. The quantification limit was even as low as 62.5 pM which equals to below attomole level detection. The method was applied to study the rate of amino acid utilization during beer fermentation.
已知培养液的氨基酸组成会影响培养过程中酵母的生物量积累、生产力和活力。开发了一种基于毛细管电泳与激光诱导荧光（LIF）检测的分离方法，用于测定啤酒发酵过程中酿酒酵母对氨基酸的消耗。日内相对标准偏差对于迁移时间小于 2.1%，对于峰面积在 2.9%至 9.9%之间。日间相对标准偏差对于迁移时间小于 2.5%，对于峰面积在 4.4%至 18.9%之间。定量限甚至低至 62.5 pM，相当于低于飞摩尔级检测。该方法应用于研究啤酒发酵过程中氨基酸的利用速率。
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