香菇废菌棒抽提物最佳工艺条件研究  

The optimized technology of extracting waste artificial logs of Lentinula edodes

作　　者：何培新[1] 刘林飞[1] 朱轩轩[1] 吴睿睿[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：《中国食品添加剂》2010年第4期152-154,共3页China Food Additives

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：香菇生产废菌棒含有大量健壮的香菇菌丝体和菌丝转化的营养物质。本研究在单因素试验的基础上,采用正交试验探讨了废菌棒抽提物制备的最佳工艺条件。结果表明,最佳工艺条件为:料液比1:8、提取pH6.0、酸性蛋白酶与纤维素酶酶活比400/200U/mL、水解温度60℃、水解时间90min。采用最佳工艺抽提香菇废菌棒,抽提物中总氮含量1.644%,氨基氮含量0.213%,蛋白质水解率12.96%,固形物提取率15.17%。抽提物是一种理想的食品添加剂,可用于复合调味品调配、高品质酱油生产等,同时也为香菇生产废菌棒的综合利用开辟了一条理想途径。Large amounts of healthy mycelia and hyphal transformed nutriments exist in waste artificial logs of Lentinula edodes（Xiang-gu）from mushroom production.Based on single factor experiment,the best technology parameters of preparation extracts from waste logs of Xiang-gu was studied.The results suggested that the best technology was：ratio of liquid to solid was 8：1,pH 6.0,the activity of mixed protease and cellulose 400/200u/mL,extraction temperature 60℃ and extraction time 90min.Under the above conditions the extracts contained（in weight）1.644% total nitrogen,0.213% amino nitrogen.The hydrolytic rate of protein was 12.96%,solids extraction rate was 15.17%.As an ideal food additive,the extracts can be used in the production of condiment compound and high quality soy sauce.It also provide a new application for comprehensive utilization of waste artificial logs in Xiang-gu production.

关 键 词：香菇废菌棒 抽提物 正交设计 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]