物理提取法对金针菇提取物营养及风味的影响  

The effect of physical extracting method on the nutrition and flavor of flammulina velutipes extract

作　　者：张万利[1] 王沛芸[1] 谭幼玲[1] 张媚[1] 罗燕君[1] 谭燕霞[1] 黄敏[1,2] 陆志鸿 

机构地区：[1]广东轻工职业技术学院 [2]广东高校特色调味品工程技术开发中心 [3]广州市味研生物工程科技有限公司,广州510300

出　　处：《中国食品添加剂》2012年第6期181-185,共5页China Food Additives

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

摘　　要：金针菇提取物是国际市场上风行的一类新型天然调味剂,国内制备的提取物多为金针菇多糖,用于保健品,没有呈味效果。为获得营养丰富、味道鲜美的天然调味液,作者分别采用研磨、超声波、热水浸提、反复冻融等四种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,通过单因素试验确定出最佳提取工艺为:反复冻融三次,每次40min,此提取条件下得到的金针菇提取物蛋白质含量为140.89mg/g,氨基态氮含量为7.00mg/g,多糖含量为54.13mg/g,品评分数为62分。实验结果证明,单一的物理提取法得到的金针菇提取液虽然营养丰富,但风味尚未达到天然调味液的标准。作者还将进一步探索其他方法,以期获得风味更佳的天然调味液。The Flammulina extract is a new type of natural seasonings which is popular in the international market. However, the domestic extracts are mostly health care products natural flavoring liquid, four methods of grinding, ultrasonic treatment, hot water extraction and freeze - thaw cycle treatment were used to break the cell wall of flammulina velutipes. The contents of proteins, polysaceharides, amino nitrogen and flavor of the extract were examined through single factor test. This indicated that the most optimal extracting process was to repeat freezing and thawing three times, each time 40min. Under this condition, the flammulina velutipes extract could contain protein 140. 89mg/g, amino nitrogen 7. 00 mg/g, polysaccharide 54. 13mg/g and flavor score 62 points. Experimental results shwed that the flammulina velutipes extract prepared by physical liquid seasoning. In order to get natural flavoring liquid with better flavor, other methods will be further explored by the authors.

关 键 词：金针菇提取物 蛋白质 多糖 氨基态氮 风味 

分 类 号：TS202.1[轻工技术与工程—食品科学]