超声波辅助提取香菇含氮物质工艺优化  

Optimization of Ultrasonic Extraction of Lentinus edodes Nitrogenous Substances

作　　者：张根生[1] 王月[1] 魏冬珊[1] 丁琬莹[1] 岳晓霞[1] 

机构地区：[1]哈尔滨商业大学食品工程学院黑龙江省普通高等学校食品科学与工程重点实验室,哈尔滨150076

出　　处：《中国调味品》2013年第11期1-6,共6页China Condiment

摘　　要：实验以干香菇为原料,水为溶剂,探讨了超声波辅助提取香菇含氮物质的工艺条件。以香菇核苷酸得率和蛋白质提取率为指标,经过超声波辅助提取、过滤等工艺制得香菇含氮物质提取液。通过单因素试验和响应曲面试验优化香菇含氮物质的提取工艺条件。结果表明:超声波法提取香菇含氮物质的最优条件是提取液pH为8.5,固液比1∶20,超声功率460.62 W,超声时间61.96min,超声温度51.66℃。在此工艺下核苷酸得率4.43%,蛋白质的提取率71.01%。In this research, dried Lentinus edodes and distilled water are chosen as raw materials and solvent respectively. Ultrasonic extraction process of Lentinus edodes nitrogenous substances is studied. The extracting yield of proteins and the yield of nucleotides are chosen as indicators. The extracting solution of Lentinus edodes nitrogenous substances is obtained by ultrasonic extraction and suction filtration. The extraction process of Lentinus edodes nitrogenous substances is optimized by single factor experiment and response surface experiment. The results show that when pH is 8.5, solidliquid ratio is 1 ： 20, ultrasonic power is 460. 62 W, ultrasonic temperature is 51.66℃, ultrasonic time is 61.96 min, the extracting yield of nucleotides and nitrogenous substances are 4. 43% and 71.01%.

关 键 词：超声波 提取 香菇含氮物质 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]