Extraction Separation And Purification Of Umami Substances Amino Acids From Hypsizigus Marmoreus Fruiting Bodies

Hypsizygus marmoreus is Basidiomycotina, Hymenomycetes, Agaricales, Tricholomataceae, Jade mushroom Species. Hypsizygus marmoreus is also called jade mushroom, spot Jade mushroom, Hongxi mushroom, et al. It is a nutritious, safe, low-calorie, low fat healthy food, Because of its unique crab flavor.At present, Crab mushroom research is mainly focus on extraction and use of the cultivation aspects and polysaccharides, lectins and other biologically active substances at domestic and overseas, that means through the appropriate extraction method to extract which have anti-cancer, anti-tumor activity of the substances, applied to the pharmaceutical industry from the edible mushroom fruiting bodies. From the point of view of nutrition, food utilization, use of mainly crab mushroom fruiting bodies, submerged fermentation liquid and fermented mycelium be used to prepared the food of high nutritional value and health value.Umami substances amino acids extracted was mostly concentrated in the deep processing of amino acids in industrial production of by-products and animal protein foods, the use of organic solvent extraction. From safety, nutrition, crab mushroom fruiting bodies of the raw material, the extract was umami substances amino acids, the test results are as follows1. Crab mushroom nutrients were determined, results show that:Crab mushroom mushroom angle and residual mushrooms fresh product contains2.58%crude protein and3.87%of the crude polysaccharide,0.24%crude fat, and contains16kinds of amino acids (tryptophan, and cysteine was not detected), which mainly was the flavor of glutamic acid and aspartic acid were0.314%and0.164%. The sample contained a total amount of essential amino acids accounted for43.8%of the total amino acid of the fresh products, has a high nutritional and health value.2. L-glutamic acid standard as reference, using ninhydrin colorimetric determine crab mushroom mushroom angle and residual mushrooms total amino acid content. Comprehensive survey and analysis of effect of PH, reagent dosage, heating temperature and heating time, optimum color conditions:pH6.0,2%ninhydrin color reagent1.2ml,100℃water bath accurate heating16min, cold water to cool to room temperature after570nm at the determination of absorbance. Determination of the total amino acid content in the crab mushroom mushroom foot and residual mushroom64mg/L in the optimum color conditions.3. Ultrasonic assisted extraction the total amino acid from the crab mushroom mushroom angle and residues mushroom, using a combination of methods of single factor and orthogonal experiments, comprehensive survey of the various factors affecting ultrasonic extraction, determine the optimal ultrasonic extraction process parameters:water ratio1:45, ultrasonic power150w, ultrasonic time of15min, ultrasonic temperature of50℃, the best technology for ultrasonic extraction, total amino acids amounted to102mg/L, compared with the control (64mg/L) improved36%.4. The ion exchange was fresh in the fiber DE52separation and purification of mixed amino acids glutamate and aspartate, Were investigated on the sample flow rate, eluent concentration, eluent flow rate, and an eluent agent on the effect of separation, Determine the best separation and purification conditions:on sample flow rate control within in1.3mL/min-2.0mL/min the scope, DE52adsorption capacity to stabilize. The average adsorption capacity of14.4mg/g. As eluent to100mL and0.3mol/L NaOH. Elution rate control in1.1-2.0mL/min, The DE52separation of purification capacity of glutamate is75%.