摘要
为充分萃取出美味牛肝菌中的挥发性风味成分,利用单因素分析和响应面分析法优化了美味牛肝菌挥发性风味成分的同时蒸馏萃取条件。结果表明:以正己烷为萃取溶剂,以挥发性风味成分等萃取量为响应值,萃取时间1.5h、溶剂加入量55mL、料液比1∶40,在此条件下,美味牛肝菌挥发性风味物质等萃取量为5.98mg/g。为进一步研究和开发出美味牛肝菌调味品提供一定的理论依据。
In order to extract volatile flavor components from Boletus edulis fully, single factor analysis and response surface analysis are used to optimize the simultaneous distillation extraction conditions of the volatile flavor components of Boletus edulis. The results show that with n-hexane as the extraction solvent, the extraction amount of volatile flavor components is the response value, the extraction time is 1.5 h, the solvent volume is 55 mL and the solid-liquid ratio is 1 ： 40. Under these conditions, the extraction yield of volatile substances from Boletus edulis is 5.98 mg/g,which provides a theoretical basis for further study and develops a delicious Boletus edulis condiment.
出处
《中国调味品》
CAS
北大核心
2018年第2期38-41,47,共5页
China Condiment
基金
云南省教育厅科学研究基金理工类重点项目(2015Z142)
关键词
牛肝菌
同时蒸馏萃取
挥发性风味物质
响应面分析
Boletus edulis
simultaneous distillation extraction （SDE）
volatile flavor components
response surface analysis
