食用牛肝菌抽提物最佳提取工艺的研究  

Study on the best technology of preparation of flavor extracts from byproducts of Boletus mushrooms

作　　者：何培新[1] 秦慧迪[1] 刘林飞[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,河南郑州450002

出　　处：《食品工业科技》2011年第10期335-336,340,共3页Science and Technology of Food Industry

基　　金：中国科学院知识创新工程重要方向项目(KSCXZ-YW-N-46-02-04)

摘　　要：以食用牛肝菌为原料,在单因素实验的基础上,采用正交实验,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。结果表明,最佳工艺条件为:液固比8(mL/g)、提取pH6.0、酸性蛋白酶与纤维素酶酶活比400/150、水解温度60℃、水解时间90min。采用最佳工艺抽提牛肝菌,抽提物中总氮含量1.519%,氨基氮含量0.300%,蛋白质水解率19.75%,固形物提取率28.89%。Using edible Boletus mushrooms as material,based on investigations of single factors,the best technology of preparation of flavor extracts was studied by orthogonal design, The results suggested that the best technology was： ratio of dosage liqueur 8,extraction pH 6.0,activities of mixed protease and cellulose 400/150,extraction temperature 60℃ and extraction time 90min. Under the best technology,the extracts contained （in dry weight） 1.519% total nitrogen,0.300% amino nitrogen,and the nydrolytic rate of protein and solids extraction rate was 19.75% and 28.89%, respectively.

关 键 词：牛肝菌 风味物质 单因素实验 正交设计 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]