富铬酵母的理化性质和氨基酸分析

用２００～３００ｎｍ的波长范围对富铬酵母及普通酵母的溶液进行紫外扫描，发现在λ_(２６０ｎｍ)处有一特征紫外吸收峰，富铬酵母细胞的铬含量与其吸收峰的光密度呈线性关系；在不同的温度和ｐＨ值条件下，通过紫外吸收峰的测定，富铬酵母溶液在酸性条件下稳定，在碱性条件下不稳定。溶液的λ_(２６０ｎｍ)紫外吸收峰随着温度的上升而升高。从氨基酸含量分析结果看，富铬酵母的谷氨酸、甘氨酸、组氨酸、丙氨酸和赖氨酸含量高于普通酵母，但其他氨基酸含量比普通酵母低。

STUDY ON PHYSICAL AND CHEMICAL CHARACTERS AND ANALYSIS OFAMINO ACIDS OF CHROMIUM-rICH BREWER'S YEAST

The solution of chromium-rich brewer's yeast and normal brewer's yeast were measured by usingultraviolet spectrometry with in 200~300nm wavelength range. It is found that a characteristic ultravioletabsorption peak appears at 260nm , whose optical density is positively proportional to contents of chromium in thechromium-rich brewer's yeast in a series of experiments with different pH values and temperatures, the chromium- rich brewer's yeast is more stable at acidic condrtion , whereas unstable at alkaline condition . In addition ,the height of ultraviolet absorption peak of the chromium-rich yeast and normal brewer's yeast at 260nm Increases with temperature increasing. In this study, the contents of amino acids in the chromium-rich brewer's yeast were also determined. me results indicated that the contents of glutamic acid, glaycine, glycine, alanine and histine in the chromium-rich brewer's yeast were higher than those in the normal brewer's yeast, but the contents of other amino acids were lower.