微波辅助复合酶法提取草菇中的风味物质  

Preparation of flavor compounds from Volvariella volvacea by microwave-composite enzyme synergistic extraction

作　　者：揭广川[1] 陈红杰[1] 李必金 

机构地区：[1]广东轻工职业技术学院,广东广州510300 [2]江西泰来食品有限公司,江西吉安343700

出　　处：《食品与机械》2015年第1期164-166,243,共4页Food and Machinery

基　　金：广东高校特色调味品工程技术开发中心开放课题项目(编号:T20120905)

摘　　要：先用复合酶对草菇进行水解,再采用微波辅助提取草菇风味物质。以α-氨基氮含量为指标,通过正交试验确定了微波辅助酶法提取草菇中风味物质的最佳工艺条件:食用菌水解酶1号和食用菌水解酶2号的用量为1∶2(m∶m),初始pH为5.5,水解温度55℃,水解时间120min;微波功率800 W,微波温度70℃,微波时间10min。利用微波辅助复合酶法提取的提取液中α-氨基氮平均值达到0.181g/100g,比只用复合酶解提取增幅达83.0%。First,hydrolyzing the Volvariella volvacea by mlti-enzyme complex hydrolysis technology,and then using microwave technology to hydrolyze,using orthogonal design method to determine the optimum extraction process of the Volvariella volvacea with microwaveenzymatic hydrolysis technology and the extract amount ofα-Amino nitrogen as observing indexes and the optimum extraction process were as followed：hydrolysis time 120 min,hydrolysis temperature55 ℃,edible fungus hydrolase No.1to No.2dosage 1∶2（m∶m）,initial pH 5.5,microwave power 800 W,microwave temperature 70℃,microwave time 10 min.The content ofα-amino nitrogen in the orthogonal experiments of microwave-assisted extraction under mltienzyme was 0.181g/100 g,and increased 83.0% higher than with the process under mlti-enzyme.

关 键 词：草菇 酶解 微波提取 风味物质 Α-氨基氮 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]