响应面法优化双孢菇鲜味物质提取工艺的研究
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摘要
以α-氨基氮含量和蛋白质含量为指标,在考察加酶量、酶解时间、酶解温度和酶解pH值4个单因素对双孢菇风味料提取率影响的基础上,采用Box-Behnken响应面设计法,选取酶添加量、酶解温度和酶解时间为自变量,通过采取中心组合设计的方法,研究各自变量交互作用及对双孢菇风味料提取率的影响。结果表明:纤维素酶解法提取双孢菇香味物质的最佳工艺条件为:纤维素酶加酶量1 257.04 U/g、酶解时间110.09 min、酶解温度50.2℃。结合实际,调整各因素为:加酶量1 000 U/g、酶解时间110 min、酶解温度50℃。此条件下进行3次平行试验验证,α-氨基氮平均含量为27.94 mg/g,与预测值基本相符,证明该模型可靠。
Amino nitrogen content and protein content were used as indicators based on the effection of four single factors including the different enzyme dosage,enzymolysis time,enzymolysis temperature and enzymolysis pH value on the extraction rate of Agaricus bisporus flavourings. Box-behnken response surface design method was adopted to select the amount of enzyme,the temperature of enzymolysis and the time of enzymolysis as independent variables.The interaction of each variable and their effects on the extraction rate of Agaricus bisporus was studied by central combination deign. The results showed that the cellulose enzymatic hydrolysis extraction of Agaricus bisporus optimum process conditions of flavoring substances of cellulase enzyme dosage 1 257.04 U/g,enzymolysis time 110.09 min,enzyme solution temperature 50.2 ℃. Combined with the actual conditions,adjusting the factors as follows:enzyme dosage 1 000 U/g,enzymolysis time 110 min,enzymolysis temperature 50 ℃. In this condition,the α-amino nitrogen average content of these three parallel experiments was 27.94 mg/g,which basically consistented with the predicted value,proving the model was reliable.
Amino nitrogen content and protein content were used as indicators based on the effection of four single factors including the different enzyme dosage,enzymolysis time,enzymolysis temperature and enzymolysis pH value on the extraction rate of Agaricus bisporus flavourings. Box-behnken response surface design method was adopted to select the amount of enzyme,the temperature of enzymolysis and the time of enzymolysis as independent variables.The interaction of each variable and their effects on the extraction rate of Agaricus bisporus was studied by central combination deign. The results showed that the cellulose enzymatic hydrolysis extraction of Agaricus bisporus optimum process conditions of flavoring substances of cellulase enzyme dosage 1 257.04 U/g,enzymolysis time 110.09 min,enzyme solution temperature 50.2 ℃. Combined with the actual conditions,adjusting the factors as follows:enzyme dosage 1 000 U/g,enzymolysis time 110 min,enzymolysis temperature 50 ℃. In this condition,the α-amino nitrogen average content of these three parallel experiments was 27.94 mg/g,which basically consistented with the predicted value,proving the model was reliable.
引文
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[3]李琴.双孢菇汤特征风味物质的鉴定及熬制过程风味物质释放规律研究[D].无锡:江南大学,2001
[4]徐冬颖,姜爱丽,胡文忠,等.双孢菇保鲜及抗褐变处理研究现状[J].食品与发酵工业,2016,42(6):254-259
[5]王文亮,宋莎莎,宋康,等.食用菌呈鲜呈味物质提取工艺研究进展[J].食品工业,2015,36(7):237-240
[6]沈文凤,王文亮,崔文甲,等.食用菌调味料开发现状与发展趋势[J].中国食物与营养,2016,22(10):35-38
[7]Thomas AF.An analysis of the flavour of the dried mushroom,Boletus edulis[J].Agric Food Chem,1973,21(6):955-958
[8]高宏伟,吴华,陈长法.双孢菇子实体氨基酸和不饱和脂肪酸分析[J].检验检疫科学,2003(2):14-15
[9]季云琪.双孢蘑菇鲜味剂的提取研究[D].济南:山东轻工业学院,2012
[10]吴关威,李敏,刘吟,等.纤维素酶法提取香菇柄中呈味核苷酸工艺研究[J].中国调味品,2010,35(12):41-43,59
[11]张水华.食品分析[M].北京:中国轻工业出版社,2005:175-176
[12]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2016:1-3
[13]中华人民共和国商务部.SB/T 10484-2008菇精调味料[S].北京:中国标准出版社,2008:1-2
[14]中华人民共和国国家发展和改革委员会.SB/T 10371-2003鸡精调味料[S].北京:中国标准出版社,2003:3
[15]秦楠,郝林.酶法香菇抽提物的营养及功能成分分析[J].农产品加工(学刊),2007(4):80-82,90
[16]范露,施星杰.香菇酶解调味液的工艺研究[J].中国调味品,2015,40(6):57-61
[17]王琳,赵荷娟,魏启舜,等.双孢蘑菇子实体多糖的响应面法优化提取及其纯化[J].江苏农业学报,2014,30(5):1139-1146