茶树菇呈味物质的提取及鲜味剂的研究

为了提高茶树菇呈味物质的提取得率和增加茶树菇产品的可加工性,该研究以茶树菇为原料,采用超声波辅助酶法提取茶树菇中呈味氨基酸和呈味核苷酸,并将其制作成鲜味剂。通过单因素和正交实验确定并优化了木瓜蛋白酶和5′-核苷酸酶酶解的最佳条件。实验表明,茶树菇呈味氨基酸的最优酶解条件为:加酶量0.25%,酶解温度55℃,pH 5,酶解时间100 min,α-氨基酸得率为3.82 g/100 g,呈味核苷酸的最优酶解条件为:加酶量0.25%,酶解温度50℃,pH 5.5,酶解时间130 min,5′-核苷酸得率为0.74 g/100 g。茶树菇中呈味氨基酸和呈味核苷酸使其具有独特的鲜味特征。研究结果为茶树菇呈味物质的提取和鲜味产品的开发提供了理论基础。

Study on the Extraction of Flavor Substances and the umami Agents of Agrocybe cylindracea

In order to improve the extraction rate of the flavor substances and the processibility of the products of Agrocybe cylindracea,the flavor amino acids and flavor nucleotides are extracted from Agrocybe cylindracea by ultrasonic-assisted enzymatic method,and then the umami agents are made.The optimal hydrolysis conditions of papain and 5′-nucleotidase are determined and optimized by single factor and orthogonal experiments.The results show that the optimal enzymatic conditions for the flavor amino acids of Agrocybe cylindracea are as follows:enzyme additive amount is 0.25%,enzymolysis temperature is 55℃,pH is 5,enzymolysis time is 100 min,the yield ofα-amino acid is 3.82 g/100 g.The optimal conditions for the enzymatic hydrolysis of flavor nucleotides are as follows:enzyme additive amount is 0.25%,enzymolysis temperature is 50℃,pH is 5.5,enzymolysis time is 130 min,and the yield of 5′-nucleotides is 0.74 g/100 g.The flavor amino acids and flavor nucleotides of Agrocybe cylindracea make it have unique flavor.The results have provided a theoretical basis for the extraction of flavor substances and the development of umami products of Agrocybe cylindracea.