摘要
为确定真姬菇氨基酸类风味物质的最佳提取条件,以氨基酸态氮提取率为指标,通过单因素试验设计和正交试验设计对真姬菇氨基酸类风味物质超声波提取工艺进行优化研究。单因素试验结果表明:提取温度选择70℃,料水比选择1∶14,提取时间选择45 min时比较适合;正交试验结果表明:影响氨基酸态氮提取率的因素为温度>时间>料水比,温度影响最大,时间次之,料水比影响最小,超声波提取真姬菇氨基酸类风味物质的最佳工艺条件为温度80℃、时间30 min、料水比1∶16,在此最佳工艺条件下氨基酸态氮提取率为(0.915±0.007)mg·g^-1。
In order to determine the optimal extraction conditions of amino acid flavor substances in Hypsizygus marmoreus,by using the extraction rate of amino acid nitrogen as the index,the ultrasonic extraction technology of amino acid flavor substances of Hypsizygus marmoreus was optimized by using the single factor experiment and orthogonal experimental design.The results of the single factor experiment showed that the extraction temperature of 70℃,the ratio of material and water of 1∶14,and the extraction time of 45 min were more suitable.The results of the orthogonal experiment showed that the factors affecting the extraction rate of amino acid nitrogen were the temperature>the time>the ratio of material and water,and the temperature had the biggest effect,followed by the time,and the ratio of material and water had the least effect.The optimum technological conditions for the ultrasonic extraction of amino acid flavor substances in Hypsizygus marmoreus were as follows:the temperature was 80℃,the time was 30 min,the ratio of material and water was 1∶16.Under the optimum conditions,the extraction rate of amino acid nitrogen was(0.915±0.007)mg·g^-1.
作者
林铃
张琪辉
马涛
俞穗珍
张李躬
郑明锋
LIN Ling;ZHANG Qi-hui;MA Tao;YU Sui-zhen;ZHANG Li-gong;ZHENG Ming-feng(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;Institute of Bacteriology, Fujian Agriculture and Forestry University, Ningde, Fujian 352200, China;Gutian Edible Fungi Research and Development Center, Ningde, Fujian, 352200, China)
出处
《福建农业科技》
2020年第3期17-21,共5页
Fujian Agricultural Science and Technology
关键词
真姬菇
超声波
提取工艺
风味物质
氨基酸态氮
Hypsizygus marmoreus
Ultrasonic wave
Extraction technology
Flavor substance
Amino acid nitrogen
