Study On The Extraction, Debittering And Powder Processing Technology Of The Active Ingredients From Pleurotus Eryngii

The pleurotus eryngii as a rare edible fungus, rich in nutrition functional components, with high foodand medicine used along with the value. Firstly, extraction the active ingredients by the enzymatic frompleurotus eryngii, and then removal the bitter peptides that affect the taste in the extract by the membraneseparation, finally, the extract after debittering was processed into powder by the spray drying technology.The main conclusions are as follows:1. Extraction active ingredients from pleurotus eryngii by using enzymatic. According to theinvestigation results of the single-factor test, In order to fully extract active ingredients pleurotus eryngii, atfirst, using the cellulase enzymatic pleurotus eryngii, secondly, at the basis of cellulose enzymatic complete,neutral protease and papain combined into a mix enzyme, using the mix enzyme to further enzymaticpleurotus eryngii, and according to the three-factor quadratic regression rotation composite design tooptimize extraction conditions that every step of the enzymatic.The optimal conditions for cellulose enzymatic: the mass ratio of solid to liquid1:20, enzymatictemperature48.5℃, enzymatic pH5.50, enzyme amount0.102×10~3U/g.The optimal conditions for mix enzyme enzymatic: the quality composition proportion of the mixenzyme was neutral proteases: papain=3:2, enzymatic temperature57.5℃, enzymatic pH6.75, enzymeamount4.08×10~3U/g.Under the above of optimal conditions, the total content of amino acids was0.582g/100mL that in theenzymatic liquid, its increased by108.6%that compared with cellulase single enzymatic, its increased by39.6%that compared with mix enzyme single enzymatic; the yield of polysaccharide was3.792%, itsincreased by34.8%that compared with cellulase single enzymatic, its increased by174.8%that comparedwith mix enzyme single enzymatic; Inosine monophosphate and guanosine monophosphate content were0.412g/100mL and0.125g/100respectively.2. According to the sephadex G-25gel chromatography analysis that the bitter peptides of molecularweight distribution600Da～5000Da which in the pleurotus eryngii enzymatic hydrolyzate.According to the single factor test design, get the optimal conditions of the5000Da ultrafiltrationmembrane separation debittering: pressure0.12Mpa, pH8.00, temperature30.0℃. In the enzymatichydrolyzate which by debittering, the polysaccharide retention rate is91.2%, transmittance of the aminonitrogen97.8%, bitter score from4.3to1.6.According to the single factor test exploration and response surface experimental design optimize, getthe optimal conditions of the500Da nanofiltration membrane separation debittering: pressure0.67Mpa, pH7.81, temperature45.0℃. In the filtrate which by debittering, transmittance of the amino nitrogen82.6%,bitter score1.8.Exceed membrane retentate and nanofiltration membrane filtrate mixed with together was theenzymatic hydrolyzate that after debittering, through the organoleptic, its bitter score1.7. Comparativeanalysis the basic nutrition content in the enzymatic solution that on the membrane separation before andafter debittering, In the pleurotus eryngii enzymatic hydrolyzate which by membrane separation debittering, the amino acids, guanosine monophosphate, inosine monophosphate and polysaccharides retention rateswere82.6%,79.9%,75.2%and91.2%respectively.3. Preparation pleurotus eryngii powder by using spray drying technology. According to thepre-experiments and L49(3) orthogonal experimental design optimization, get the optimum conditions ofthe spray drying: inlet air temperature190°C, feed rate15mL/min,30%of the solids content in thematerial. Under the above of optimal conditions, pleurotus eryngii powder sensory fuzzy comprehensiveevaluation of H=0.8373, yield90.1%.Analysis the basic physical and nutritional ingredients of the pleurotus eryngii, the results show that,pleurotus eryngii powder morphology even delicate, Instant good and low water content; Amino acids,polysaccharides, flavor nucleotides and mineral content were higher, necessary for the body amino acidsand fresh amino acids were33.1%and47.9%of the total amino acids, with a delicious characteristics andhigh nutrition and health function.