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

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.

Cite this article

CUI Wen-jia , CAO Shi-ning , WANG Wen-liang , et al. . Effects of ultrasonic and microwave and their synergistic action on flavorsubstances release from flammulina velutipes[J]. Food and Fermentation Industries, 2018 , 44(10) : 141 -144 . DOI: 10.13995/j.cnki.11-1802/ts.016251

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