超声波、微波及其协同作用对金针菇呈味物质释放的影响

  • 崔文甲 ,
  • 曹世宁 ,
  • 王文亮 ,
  • 等.
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  • 1(山东省农业科学院 农产品研究所,山东省农产品精深加工技术重点实验室,农业部新食品资源加工 重点实验室,山东 济南,250100) 2(山东农业大学 食品科学与工程学院,山东 泰安,271018)
博士,助理研究员

收稿日期: 2017-11-10

  修回日期: 2017-11-27

  网络出版日期: 2018-11-23

基金资助

山东省农业科学院青年科研基金(2015YQN45);山东省重点研发计划(公益类)(2017GNC10106);山东省食用菌创新团队产后加工岗位专家(SDAIT-07-08)

Effects of ultrasonic and microwave and their synergistic action on flavorsubstances release from flammulina velutipes

  • CUI Wen-jia ,
  • CAO Shi-ning ,
  • WANG Wen-liang ,
  • et al.
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  • 1(Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China) 2(College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China)

Received date: 2017-11-10

  Revised date: 2017-11-27

  Online published: 2018-11-23

摘要

研究了超声波、微波和超声微波协同3种不同的处理方式对金针菇中游离氨基酸、5′-核苷酸、有机酸和可溶性糖醇释放的影响。结果表明,3种不同处理方式的提取液中的呈味物质含量都要高于热水提取。3种处理方法相比,金针菇提取液中的游离氨基酸、5′-核苷酸、有机酸和可溶性糖醇的含量都是超声微波协同提取>微波提取>超声波提取。采用超声微波协同的处理方式可以更有效的释放金针菇中的呈味物质。

本文引用格式

崔文甲 , 曹世宁 , 王文亮 , 等. . 超声波、微波及其协同作用对金针菇呈味物质释放的影响[J]. 食品与发酵工业, 2018 , 44(10) : 141 -144 . DOI: 10.13995/j.cnki.11-1802/ts.016251

Abstract

The effects of ultrasonic, microwave and their synergistic action on the release of free amino acid, 5′-nucleotides, organic acid and soluble sugar of flammulina velutipes were studied. The results showed that the total amount of flavor substances from the extracting solution using these three methods are higher than hot water extraction. Comparing the three methods, the content of free amino acid, 5′-nucleotides, organic acid and soluble sugar using ultrasonic-microwave synergistic action is higher than microwave and ultrasonic. The ultrasonic-microwave is synergistic method is more effective on releasing flavor substances from flammulina velutipes.
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