摘要
采用超声波辅助萃取法从蟹味菇子实体中提取呈鲜味物质氨基酸,以茚三酮为显色剂,吸光度为衡量指标,进行单因素及正交试验。试验结果表明,最佳提取条件为超声温度50℃,料液比1∶50,超声功率150W,超声时间10min。
Using ultrasonic extraction method extraction a umami substances amino acid in Hypsizygus rnarmoreus fruiting bodies,Use indinavir three ketone as ehromogenic agent,absorbance as measuring in-dex,start single factor and orthogonal test.The test sults show that,the optimal extraction conditions for ultrasonic temperature 50℃,liquid ratio 1:50,ultrasonic power 150W,ultrasonic time 10min.
作者
郝春喜
文连奎
Hao Chunxi;Wen Liankui(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118)
出处
《中国林副特产》
2012年第3期6-8,共3页
Forest By-product and Speciality in China
关键词
超声波
蟹味菇
鲜味物质
氨基酸
Ultrasonic wave
Hypsizygus rnarmoreus
Umami substances
Amino acid
