香菇酶解液热反应条件优化  

Optimization of thermal reaction conditions of Lentinus edodes enzymatic hydrolysate

作　　者：刘丽娜 魏书信 王安建 田广瑞 高帅平 邢彩云 LIU Lina;WEI Shuxin;WANG Anjian;TIAN Guangrui;GAO Shuaiping;XING Caiyun(Research Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《中国酿造》2020年第3期181-185,共5页China Brewing

基　　金：河南省重点科技攻关计划项目(172102110085,182102110276)。

摘　　要：以香菇酶解液为主要原料,利用热反应制备菇精,采用单因素和正交试验对工艺条件进行了优化,并用气相色谱-质谱联用(GC-MS)对产物进行分析。结果表明:热反应最优工艺条件为香菇酶解液40 g,木糖0.6 g,半胱氨酸0.1 g,反应温度100℃,反应时间1.5 h,pH值为7.0。在此优化条件下,所得的香菇精风味最好,经分析共检测出20种挥发性风味物质,包括含硫化合物、醛类、醇类、酯类等,其中含硫化合物对菇精风味贡献大,相对含量高达72.28%。Using mushroom(Lentinus edodes)enzymatic hydrolysate as the main raw material,the process conditions of lenthionine prepared by thermal reaction were optimized by single factor and orthogonal tests,and the reaction product was analyzed by gas chromatography-mass spectrometry(GC-MS).The results showed that the optimal process conditions of the thermal reaction were L.edodes enzymatic hydrolysate 40 g,xylose 0.6 g,cysteine 0.1 g,reaction temperature 100℃,time 1.5 h,and pH 7.0.Under these optimal conditions,the lenthionine had the optimal flavor.By GC-MS analysis,20 kinds of volatile flavor substances were detected,including sulfocompounds,aldehydes,alcohols,esters and so on.Among them,the sulfocompounds with a relative content of 72.28%had great contribution on the flavor of lenthionine.

关 键 词：香菇 酶解液 香菇精 热反应 

分 类 号：TS264.3[轻工技术与工程—发酵工程]