微波-超声波辅助酶解提取香菇中的呈味氨基酸

Extraction of flavor amino acids from Lentinula edodes by enzymatic hydrolysis assisted by ultrasound and microwave

呈味氨基酸是香菇滋味的主要物质之一,但大部分呈味成分被纤维素包裹难以释放,限制了香菇呈味物质的利用。以香菇为原料,通过微波、超声波辅助酶法进行香菇中呈味氨基酸的提取工艺研究。分析超声波处理时间、微波时间、料液比、酶解温度和酶解时间等因素对实验结果的影响。在此基础上,通过正交实验对呈味氨基酸的提取工艺进行优化。结果显示,在料液比为1:25、超声波处理时间为60 min、微波时间为10 s、酶解时间为1.5 h、酶解温度为45℃的条件下,呈味氨基酸的提取率是11.61 mg·g^(-1)。

Amino acids are one of the main substances in mushroom taste,but most of them are wrapped by cellulose and difficult to be released,which limits the utilization of flavor substances in mushroom.Using Lentinus edodes as raw material,the extraction technology of flavor amino acids from Lentinus edodes was studied by microwave and ultrasonic assisted enzymatic method.The effects of ultrasonic treatment time,microwave time,solid-liquid ratio,enzymatic hydrolysis temperature and enzymatic hydrolysis time on the experimental results were analyzed.On this basis,the extraction process of flavor amino acids was optimized by orthogonal experiment.The results showed that the extraction rate of amino acid was 11.61 mg·g^(-1) under the conditions of solid-liquid ratio 1 GA6FA 25,ultrasonic treatment time 60 min,microwave time 10 s,enzymatic hydrolysis time 1.5 h and enzymatic hydrolysis temperature 45℃.