摘要
为充分利用金针菇、香菇加工、食用过程中产生的副产物,以金针菇、香菇菇柄为原料,通过微波辅助提取其中的游离氨基酸。研究了微波功率、料液比、微波时间等单因素对提取游离氨基酸的影响,通过正交试验研究了微波辅助提取的最佳条件。结果表明,影响金针菇菇柄游离氨基酸提取的各因素的主次顺序为微波功率>料液比>处理时间,最佳提取条件为微波功率150 W、料液比1︰20(g/m L)、微波时间3 min,在此条件下金针菇菇柄中游离氨基氮提取率为8.38 mg/g。影响香菇菇柄游离氨基酸提取的各因素的主次顺序为微波功率>料液比>处理时间。最佳提取条件为微波功率150 W、料液比1︰40(g/m L)、微波时间3 min,在此条件下香菇菇柄中游离氨基氮提取率为4.60 mg/g。
The microwave has been used to extract free amino acid from the stem of Flammulina velutipes and shiitake mushroom to make full use of the by-product of the mushroom. The effect of microwave power, time and material liquid ratio on the extracting has been researched. The optimum conditions have been researched by orthogonal tests. The results show that the effect on the free amino acid extracting from the stem of Flammulina velutipes follows the sequence: microwave power,material liquid ratio and microwave time. The optimum condition is microwave power 150 W, material liquid ratio 1:20(g/m L), microwave time 3 min. The content of free amino acid is 8.38 mg/g under this condition. The effect on the free amino acid extracting from the stem of shiitake mushroom follows the sequence: microwave power, material liquid ratio and microwave time. The optimum condition is microwave power 150 W, material liquid ratio 1:40(g/m L), microwave time 3 min. The content of free amino acid is 4.60 mg/g under this condition.
引文
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