Study on the ultrasonic extraction of flavor substances from lentinus edodes

SHEN Jian; GU Zong-zhu; WANG Yao

doi:10.13386/j.issn1002-0306.2013.19.081

SHEN Jian, GU Zong-zhu, WANG Yao. Study on the ultrasonic extraction of flavor substances from lentinus edodes[J]. Science and Technology of Food Industry, 2013, (19): 188-190. DOI: 10.13386/j.issn1002-0306.2013.19.081

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Study on the ultrasonic extraction of flavor substances from lentinus edodes

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To extract flavor substances from lentinus edodes, different wall-broken methods including heat treatment, homogenizing, ultrasonic treatment, microwave treatment were comparative studied.The ultrasonic treatment was determined to extract flavor substances.The optimum conditions of ultrasonic extraction were obtained by single factor tests and orthogonal experiment.The ultrasonic extraction conditions were as follows: ultrasonic power 400W, ratio of material to water 1∶20, ultrasonic time 20min, 80 mesh of lentinus edodes powder.Under above conditions, the degree of hydrolysis from lentinus edodes liquid reached 27.48%.

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Study on the ultrasonic extraction of flavor substances from lentinus edodes

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