猴头菇子实体氨基酸的提取研究

Study on the extraction of solid amino acid fromhericiumfruiting

利用超声波辅助提取技术,结合生物酶破壁技术,以猴头菇为研究对象,以氨基酸提取率为评价指标,进行单因素试验和正交试验,摸索猴头菇风味成分提取的方法及各工艺参数。研究结果表明,影响猴头菇氨基酸提取率的因素从大到小依次为:超声波功率>酸性蛋白酶添加量>纤维素酶添加量>超声波处理时间;猴头菇氨基酸提取最佳条件为:超声波功率175 W,酸性蛋白酶添加量1.6 g/L,纤维素酶添加量1.2 g/L,超声波处理时间50 min,此工艺条件下,其提取率为52.92%。

Ultrasonic assisted extraction technology,combined with biological enzyme wall breaking technology,with Hericiumedodes as the research object,the extraction rate of amino acids as the evaluation index,single factor test and orthogonal test,to explore the extraction method of the flavor components of Hericiumedodes and various technological parameters.The results showed that the factors influencing the extraction rate of amino acids fromhericiumeupentatus were the ultrasonic power,the amount of acidic protease added,the amount of cellulase added and the ultrasonic treatment time fromthe largest to the least.The optimumextraction conditions were as follows:ultrasonic power 175W,acid protease added amount 1.6 g/L,cellulase added amount 1.2 g/L,ultrasonic treatment time 50 min.Under the condition,the extraction rate was 52.92%.