物理法制备金针菇提取物的正交试验研究  

Orthogonal test on physical preparation of Flammulina velutipes extract

作　　者：黄敏[1] 

机构地区：[1]广东轻工职业技术学院,广东高校特色调味品工程技术开发中心,广州510300

出　　处：《食品科技》2012年第11期201-204,209,共5页Food Science and Technology

基　　金：2011年度广东轻工职业技术学院自然科学研究项目(KJ201113)

摘　　要：分别采用超声波-热水浸提结合和冻融-超声波结合方法对金针菇进行破壁,考查了金针菇提取物的蛋白质、多糖、氨基态氮含量及风味,通过正交试验确定出最佳提取工艺为:冷冻40min,超声波破壁9min,破壁次数1次,此提取条件下得到的金针菇提取物蛋白质含量为124.25mg/g,氨基态氮含量为15.57mg/g,多糖含量为55.54mg/g,品评分数为71分。The methods of ultrasonic-hot water extraction and freeze-thaw-ultrasonic treatment were used to break the cell wall of Flammulina velutipes. The contents of proteins, polysaccharides, amino nitrogen and flavor of the extract were examined through orthogonal test. This indicated that the most optimal extracting process was to freeze and thaw 40 min, and then ultrasonic broke for 9 min, 1 times. Under this condition, the Flammulina velutipes extract could contain protein 124.25 mg/g, amino nitrogen 15.57 mg/ g, polysaccharide 55.54 mg/g and flavor score 71 points.

关 键 词：金针菇提取物 蛋白质 多糖 氨基态氮 风味 

分 类 号：TS264[轻工技术与工程—发酵工程]