食品工业科技Issue(10)：335-336,340,3.
食用牛肝菌抽提物最佳提取工艺的研究
Study on the best technology of preparation of flavor extracts from byproducts of Boletus mushrooms
摘要
Abstract
Using edible Boletus mushrooms as material,based on investigations of single factors,the best technology of preparation of flavor extracts was studied by orthogonal design, The results suggested that the best technology was： ratio of dosage liqueur 8,extraction pH 6.0,activities of mixed protease and cellulose 400/150,extraction temperature 60℃ and extraction time 90min. Under the best technology,the extracts contained （in dry weight） 1.519% total nitrogen,0.300% amino nitrogen,and the nydrolytic rate of protein and solids extraction rate was 19.75% and 28.89%, respectively.关键词
牛肝菌/风味物质/单因素实验/正交设计Key words
Boletus mushrooms/flavor substances/single-factor investigation/orthogonal design分类
轻工纺织引用本文复制引用
何培新,秦慧迪,刘林飞,吴睿睿..食用牛肝菌抽提物最佳提取工艺的研究[J].食品工业科技,2011,(10):335-336,340,3.基金项目
基金项目：中国科学院知识创新工程重要方向项目（KSCXZ-YW-N-46-02-04）. （）
