竹荪酶法提取营养成分的研究

Studies on the Nutritional Ingredients of Dictyophore Extracted by Enzyme

多糖和氨基态氮是竹荪的主要营养成分，传统的热水浸提提取率低，采用质量分数为２×１０－２的果胶酶在４５℃和ＰＨ４．５的条件下水解２ｈ，可提高多糖提取率达２００％，氨基态氮提取率２８％，加酶量是影响竹荪酶解效果的主要因素．

Polysaccharide and amino nitrogen are the primay nutritional ingredients of Dictyophore. The extraction rate is low with the trabitional extract by hot water.In conditions of temperature 45℃、pH value 4.5 and hydrolytic time 2 h,the results showed that the extraction rate Of polysacharide increased by 200 percent and amino nitrogen increased by 28 petcent through added mass fraction 2 × 10-2 of pectase. The adding amount of pectase is the primary factor in the hydrolytic effect of Dictyophor.