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1、AbstractWastebrewersyeastisoneofthemainby—productsinbeerproduction．TheyeastISabundantinProteins，ribonucleicacids，vitaminsandothervaluablecomponents·ItISextremelyimportmenttoexploitateresource．orientedlythewastebrewersyeast．ThispaperconcentratedonthetechniqueofextractingRNAfromthewasteyeast．Them
2、ethodofextractingRNAusingalkalescentsaltwasestablished．Theresultsareasfollows：1．Studiesonthepretreatmentofwastebewersyeast．Conditionsofthepretreatmentonthewastebrewersyeastwereoptimized：thewastebeeryeastwaswashedtwicewith2timesvolumeofdeionizedwater,sievedwitha120-headscreen，andthenwashedwith2t
3、imesthevolumeof0．5％sodi啪bicarbonatesolution，finally,washedtwicewith2tiInesthevolⅧ[1leofdeionizedwater2·AftercompareddifferentmethodsofextractingRNA，thetechnicsofextractingRNAusingalkalescentsaltWasestablished．Withsinglefactordesignandorthogonaldesignanalysis，theeffectofNaClconcentration，pHValue
4、，extractiontimeandtemperature，andyeastcontentrationonRNAextractionwasinensivelystudied．ThenthemethodofextractingRNAusingalkalescentsaltWasestabilishedandtheoptimumextractionprocessparameterswereobtained．Theextractiontemperaturewas85。C，theextractionpHwas7．5，theconcentrationofNaCIWas6．5％(W／W)，the
5、extractiontimewas3h．Undertheoptimalconditions，theRNAextractionratefromwastebrewersyeast(bydryweigh0was5．76％，andthepurityoftheextractedproductwasupto90．3％．3．ThemethodofeliminatingproteinsfromRNAwasstudied．AfterComparedwiththeisoelectricpointofprecipitationandammoniumsulfateprecipitationproteinme
6、thod，themethodofeliminatingproteinsusingtheproteasewasselected．Theappropriateamountofproteasewas40U／g，proteinremovalratereached70．1％，thepurityofRNAsampleswasupto92．3％．2Afterultravioletandinfraredscanningpatternanalysis，thesamplewasidentifiedasRNA．4．Areasonableschemeofthecomprehensiveutilization
7、wasproposedafterstudingthetreatmentofthewastewaterproducedduringtheRNAextractionprocess，thewastebeeryeastremovedRNA，andtheby-products．ThealcoholandNaClinwastewatercouldberecovedforsalvage，andthewastebeeryeastremovedRNAcouldbeuseda
