کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5136829 | 1494479 | 2017 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Given the importance of umami compounds in culinary and food industries, this study sought to develop improved methods for simultaneous extraction of various umami taste components such as free amino acids (FAAs) and 5â²-mononucleotides from shiitake mushroom (Lentinula edodes), oyster mushroom (Pleurotus ostreatus), tea tree mushroom (Agrocybe aegerita), and white, brown and portobello champignons (Agaricus bisporus). An optimized HPLC method was developed for efficient analysis of 5â²-mononucleotides. Using multiple response optimization approach, optimum conditions required for extraction of total FAAs, total 5â²-mononucleotides and total umami compounds were determined. The highest recovery of FAAs was obtained when mushrooms were extracted at room temperature for 180 min, while the highest 5â²-mononucleotides were recovered by extracting at 70 °C for 30 min. Based on the desirability function, the optimal parameters of temperature, time and solvent volume for simultaneous recovery of umami components were found to be 70 °C, 30 min and 50 mL, respectively. Using the optimized method, white champignons and tea tree mushrooms were found to be the richest source for umami components. Water was found to be a better solvent than conventionally used 0.1 M HCl for extraction of FAAs from mushrooms.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 63, October 2017, Pages 171-183
Journal: Journal of Food Composition and Analysis - Volume 63, October 2017, Pages 171-183
نویسندگان
Mahesha M. Poojary, Vibeke Orlien, Paolo Passamonti, Karsten Olsen,