香菇子实体抽提物最佳工艺条件研究  

The best technology of preparation of flavor extracts from fruiting body of Lentinula edodes

作　　者：何培新[1] 刘林飞[1] 耿卢婧[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国调味品》2010年第8期68-70,共3页China Condiment

基　　金：中国科学院知识创新工程重要方向项目(No.KSCXZ-YW-N-46-02-04);郑州轻工业学院博士科研基金(No.000394)

摘　　要：以香菇残菇、菇脚、次菇为原料,在单因素试验的基础上,采用正交试验,研究了外加蛋白酶和纤维素酶辅助抽提风味物质的最佳工艺条件。结果表明,最佳工艺条件为:料液比1∶8、提取pH 6.0、酸性蛋白酶与纤维素酶酶活比400/200 U/mL、水解温度60℃、水解时间90 min。采用最佳工艺抽提香菇子实体,抽提物中总氮含量3.542%,氨基氮含量0.912%,蛋白质水解率25.75%,固形物提取率38.00%。抽提物可用于调配生产高质量的菇精类产品,应用潜力较大。Using poor quality,waste products and stipes of fruiting bodies of Lentinula edodes（Xiang-gu） as material,based on investigations of single factors,the best technology of preparation of flavor extracts from Xiang-gu fruiting bodies was studied.The results suggested that the best technology is： ratio of dosage liqueur 8,extraction pH 6.0,activities of mixed protease and cellulose 400/200 U/mL,extraction temperature 60℃ and extraction time 90 min.Under the best technology,the extracts obtained contained（in dry weight） 3.542% total nitrogen,0.912% amino nitrogen,and the hydrolytic rate of protein was 25.75%,solids extraction rate was 38.00%.The extracts can be used in production of compound condiment of Gujing with high quality.

关 键 词：子实体 香菇 抽提物 正交设计 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]