纤维素酶法提取香菇柄中呈味核苷酸工艺研究

Studies on extraction of flavor nucleotide from the foot body of Lentinus edodes with cellulose enzyme

研究了香菇柄中呈味核苷酸的纤维素酶法提取工艺。以香菇柄中呈味核苷酸的提取得率为指标,采用单因素法和正交设计法对纤维素酶法提取工艺条件进行优选。试验结果表明,影响纤维素酶法提取呈味核苷酸的因素次序为:加酶量>pH值>酶解温度>酶解时间,其最佳工艺条件为:加酶量为0.5%,pH值为6.0,酶解温度为50℃,酶解时间为2 h,所得香菇柄中呈味核苷酸的提取得率为3.28%。

A new technology of extracting flavor nucleotide from the foot body of Lentinus edodes was studied.Took content of flavor nucleotide as target,adopted single factor method and orthogonal test design to determine the best extraction condition.The result showed that the factors affecting extraction efficiency of flavor nucleotide were as follows： the amount of cellulase pH enzyme temperature enzyme time.The best technics of enzyme together with extraction are as follows： the amount of cellulase 0.5%,pH 6.0,enzyme temperature 50 ℃,enzyme time 2 h.The extraction rate is about 3.28% under these conditions.