| 香菇菌丝体水解制取多种氨基酸的研究 |
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| 引用本文： | 黄当麒,张清江.香菇菌丝体水解制取多种氨基酸的研究[J].福州大学学报(自然科学版),1995(3):67-69. |
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| 作者姓名： | 黄当麒 张清江 |
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| 作者单位： | 福州大学化学系 |
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| 摘 要： | 干的香菇菌丝体中所含氨基酸为干香菇的２．７倍，把香菇菌丝体在一定温度下进行催化水解，可得到具有菇香风味并含有十几种氨基酸的水溶液。
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| 关 键 词： | 香菇 菌丝体 水解 氨基酸 |
A Study of Preparing Aminoacids by Hydrolysis of Lentinus Edodes Hyphal Body |
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| Huang Dangqi,Zhang Qingjiang.A Study of Preparing Aminoacids by Hydrolysis of Lentinus Edodes Hyphal Body[J].Journal of Fuzhou University(Natural Science Edition),1995(3):67-69. |
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| Authors: | Huang Dangqi Zhang Qingjiang |
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| Institution: | Huang Dangqi; Zhang Qingjiang (Department of Chemistry, Fuzhou University, Fuzhou, 35002) |
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| Abstract: | The aminoacid content of the dried lentinus edodes hyphal body is 2.7 times as much as that of the dried lentinus edodes. A solution with the aroma of the lentinus edodes and more than ten aminoacids obtained by catalytic hydrolysis of the lentinus edodes hyphal body at a certain temperature. |
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| Keywords: | lentinus edodes hyphal body aminoacid hydrolysis |
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