香菇精的提取与成分分析  

The extration and analysis of volatile compounds from Lentinus edodes

作　　者：杨开[1] 孙培龙[1] 郑建永[1] 何荣军[1] 宋力[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310032

出　　处：《中国调味品》2005年第6期24-28,共5页China Condiment

基　　金：浙江省科技厅重点项目"食用菌有效成分全利用关键技术研究"(编号2003C22019)部分研究内容

摘　　要：先确定了香菇水蒸汽蒸馏所得总挥发性物质———香菇精的相对含量分析方法,然后通过多个单因素试验确定的香菇精水蒸气蒸馏的优化提取工艺条件为:50g原料粉碎至100目,按1∶15固液比加入2L圆底烧瓶中,水蒸气蒸馏提取2h。再结合气质联用仪分析,对优化工艺条件下香菇精馏分中的成分进行分析,检测出包括主要呈味物质在内的13种化合物。In this paper, a relatively quantitive analysis method on volatile substance of Lentinus edode was firstly established, then the optimised stream distillation process was obtained after several mono-factor experiments:50 grams dryed Lentinus edodes with 100 mesh as the pulverized degree, 1:15 as the raw material to water put in a 2L flask, stream distilled for 2h. Finally, the components of volatile substance by optimized process were analysed, and 13 compounds including three key sensory volatile were identified.

关 键 词：香菇精 水蒸汽蒸馏 提取 成分分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]