中国食品添加剂Issue(6)：181-185,5.
物理提取法对金针菇提取物营养及风味的影响
The effect of physical extracting method on the nutrition and flavor of flammulina velutipes extract
摘要
Abstract
The Flammulina extract is a new type of natural seasonings which is popular in the international market. However, the domestic extracts are mostly health care products natural flavoring liquid, four methods of grinding, ultrasonic treatment, hot water extraction and freeze - thaw cycle treatment were used to break the cell wall of flammulina ve-lutipes. The contents of proteins, polysaccharides, amino nitrogen and flavor of the extract were examined through single factor test. This indicated that the most optimal extracting process was to repeat freezing and thawing three times, each time 40min. Under this condition, the flammulina velutipes extract could contain protein 140. 89mg/g, amino nitrogen 7. 00 mg/g, polysaccharide 54. 13mg/g and flavor score 62 points. Experimental results shwed that the flammulina velutipes extract prepared by physical liquid seasoning. In order to get natural flavoring liquid with better flavor, other methods will be further explored by the authors.关键词
金针菇提取物/蛋白质/多糖/氨基态氮/风味Key words
Flammulina velutipes extract, Protein, Polysaccharides, Amino nitrogen, Flavor分类
轻工纺织引用本文复制引用
张万利,王沛芸,谭幼玲,张媚,罗燕君,谭燕霞,黄敏,陆志鸿..物理提取法对金针菇提取物营养及风味的影响[J].中国食品添加剂,2012,(6):181-185,5.基金项目
2011年度广东轻工职业技术学院自然科学研究项目,项目编号KJ201113. （）
