摘要
利用酸解、超声波辅助萃取法,提取松茸中呈鲜味氨基酸,通过单因素和正交试验优化得出超声波辅助萃取松茸呈鲜味氨基酸的最佳条件为料液比1∶45,超声功率100 W,超声时间15min,超声温度45℃,此法提取松茸中呈味氨基酸含量达到0.19mg/mL。
The taste amino acids are extracted by acid-ultrasonic extraction from Tricholoma matsutake Sing. The optimal extraction processing is determined by single factor and orthogonal tests. The results are as follows： the taste amino acids are extracted with water under ultrasonic power of 100 W at 45 ℃ for 15 min and the ratio of Tricholoma matsutake Sing to water is 1 = 45. The final concentration of amino acids is 0.19 mg/mL.
出处
《中国调味品》
CAS
北大核心
2016年第1期15-18,共4页
China Condiment
基金
长白山野生资源开发与利用重点实验室资助项目[吉农院合字(2012)第710号]
关键词
松茸
鲜味氨基酸
超声波萃取
工艺
Tricholoma matsutake Sing
taste amino acids
ultrasonic-assisted extraetion~ processing
