摘要：灰树花具有一般菇类所不具备的食用价值和药用价值。但是我国目前对于灰树花的研究较少，其中关于呈味肽的研究尚无报道。本论文首先探究了高压蒸煮、食用菌水解酶酶解、复合酶酶解、闪式提取与高压蒸煮结合、闪式提取与食用菌水解酶酶解结合以及闪式提取与复合酶酶解结合对对灰树花浓厚感肽制备的影响。结果发现，使用食用菌水解酶酶解的样品水解度较高，适合用于批量制备。在此基础上，采用单因素实验对浓厚感肽的制备条件进行优化，结果表明最佳料液比为1：20，pH为4.5；温度为50℃；酶添加量为0.10g；酶解时间为2h；原料浸泡时间为3h；筛网的选择为200目。对浓厚感肽的呈味特性进行分析，发现500-3000分子量的浓厚感肽最具浓厚感。

关键词： 灰树花；浓厚感肽；呈味特性；酶解；感官评定

Study on the High-Efficiency Preparation of Grifola Thickness Peptide

Abstract: Grifola frondosa has the edible value and medicinal value that general mushrooms do not have. However, there are few studies on Grifola frondosa in China, and there is no report on the study of taste peptides. This dissertation first explored the combination of high pressure cooking, edible fungi hydrolyzing enzymes, enzymatic digestion, flash extraction and autoclaving, flash extraction combined with enzymatic hydrolysis of edible fungi hydrolyzing enzymes, and flash extraction combined with enzymatic hydrolysis of complex enzymes. Effect on the preparation of thick peptides of Grifola frondosa. As a result, it was found that the sample hydrolyzed with edible fungi hydrolase has a high degree of hydrolysis and is suitable for batch production. On this basis, single factor experiments were used to optimize the preparation conditions of thick peptides. The results showed that the optimal ratio of material to liquid was 1:20, pH was 4.5, the temperature was 50°C, the amount of enzyme added was 0.10 g, and the time of enzyme hydrolysis was 2h; raw material soaking time is 3h; sieve selection is 200 mesh. The analysis of the taste characteristics of the thick peptides revealed that the thick peptides with a molecular weight of 500-3000 were the most intense.

Key words:  Grifola frondosa; thick peptide; taste characteristics; enzymatic optimization; sensory evaluation

目录

1 绪论 1

1.1 灰树花概述 1

1.2 呈味物质研究现状 1

1.3 浓厚感肽 2

1.4 浓厚感肽的呈味特性分析方法 2

1.4.1 浓厚感肽滋味成分分析 2

1.4.2浓厚感肽呈味物质的感官评定方法 2

1.4.3 凝胶过滤色谱 3

1.4.4 高效液相色谱法研究 3

1.5 本课题的研究目标和意义 3

1.6 本课题研究主要内容 4

2 实验材料和方法 6

2.1 实验材料 6

2.1.1实验原料 6

2.1.2 实验仪器与实验设备 6

2.2 实验方法 6

2.2.1不同前处理方法对灰树花呈味物质释放的影响 6

2.2.2 酶的选取 9

2.2.3最佳酶的酶解条件优化 9

2.2.4超滤 12

2.2.5层析 12

2.2.6 水解度测定 12

2.2.7 酶解液的感官评定 12

2.2.8 浓厚感肽的“五点强度评分法”感官评定 13

3.结果与讨论 13

3.1 不同前处理方法对灰树花呈味物质释放的影响 13

3.2最佳前处理方式的筛选 17

3.3食用菌水解酶的酶解条件优化 18

3.3.1 酶解时间优化 18

3.3.2 pH优化 18

3.3.3 温度条件优化 19

3.3.4 料液比条件优化 19

3.3.5 酶的添加量条件优化 19

3.3.6 浸泡时间条件优化 20

3.3.7 筛网目数条件优化 20

3.3.8 灰树花食用菌水解酶酶解最终最优条件确定 21

3.4 不同肽段的酶解液呈味特性 21

3.5浓厚感肽的制备及呈味特性 22

3.5.1 凝胶过滤色谱分离纯化 22

3.5.2 凝胶过滤组分的感官评价 22

3.5.3最优条件下浓厚感肽的呈味特性 23