香菇风味物质的酶法提取工艺研究  

STUDY ON ENZYMATIC EXTRACTION OF FLAVOR SUBSTANCE FROM LENTINUS EDODES USING CELLULASE

作　　者：李霞[1] 刘尚军[1] 张浩[1] 

机构地区：[1]南阳理工学院生物与化学工程学院,河南南阳473004

出　　处：《河南工业大学学报（自然科学版）》2012年第1期34-37,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以香菇为原料用纤维素酶酶解处理后提取香菇风味物质.以提取率和游离氨基酸含量为指标研究了加酶量、酶解时间、料液比、pH值、酶解温度等因素对酶解法提取工艺的影响;以提取率为指标通过正交试验对提取工艺进行了初步优化.结果表明:当体系pH值为6.2、酶解温度为50℃、加酶量为12 U/g、酶解时间为3 h、料液比为1∶30时香菇风味物质的粗提取率较高,可达17.48%,此时游离氨基酸含量为0.48%.We extracted flavor substance from Lentinus edodes by using cellulase as catalyst, studied the effects of cellulase amount, hydrolysis time, mateiral-to-liquid ratio, pH value and hydrolysis temperature on the extraction rate and the content of free amino acids, and optimized the extraction conditions through orthogonal experiments by selecting the extraction rate as index. The results showed that the coarse extraction rate of the flavor substance reached 17.48% and the content of free amino acids was 0.49% under the conditions of pH 6.2, hydrolysis temperature 50℃, cellulase amount 12 U/g, time 3 hours, and material-to-liquid ratio 1：30.

关 键 词：香菇 纤维素酶 风味物质 提取率 

分 类 号：TS201.2[轻工技术与工程—食品科学]