酶法香菇抽提物的营养及功能成分分析  

Analysis of Nutrient and Functional Composition on Enzyme Yielding Lentinus Extract

作　　者：秦楠[1] 郝林[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《农产品加工（下）》2007年第4期80-82,90,共4页Farm Products Processing

摘　　要：对酶法生产的香菇抽提物中的多肽、蛋白多糖、氨基酸及5’-核苷酸测定分析,结果表明,酶法生产的香菇抽提物含有香菇活性肽、蛋白多糖成分及17种氨基酸,其中抽提物I、抽提物II和抽提物III的水解度分别为16.8%,19.7%和23.08%;由5’-磷酸二酯酶处理的香茹抽提物中的5’-核苷酸含量提高了4.53%。因此,该香菇抽提物是集营养、调味及保健于一体的天然物质。In this paper, polypeptide, protin lentinan and amino acid of lentinus extract were tested, The results show that lentinus extract contains polypeptide, protein lentinan and 17 amino acid. The hydrolysis value of lentinus extract Ⅰ, Ⅱ and Ⅲ were 16.8%, 19.7% and 23.08%. 5＇-nucleotide of lentinus extract handled with 5＇-phospho-diesterase was enhanced about 4.53%. lentinus extract was a kind of nutritious, seasoning and functional food.

关 键 词：香菇抽提物 多肽 蛋白多糖 氨基酸 

分 类 号：S482.39[农业科学—农药学]