CAJ | 학술논문

为有效地提取黑木耳中的成分以利于黑木耳深层次开发，以可溶性物质含量为指标，应用均匀设计法研究了高温蒸煮（121℃）时间（20～120 min）、碳酸钠和碳酸氢钠浓度（0～0．5％）对黑木耳破壁的影响。结果表明：可溶性物质（y）与Na2 CO3浓度（x1）和时间（x3）以及NaHCO3浓度（x2）呈函数关系，即 y＝－1．3921＋135．8644 x1＋0．1019 x2－70．2096 x12（R2＝0．9928，P＜0．01）；y＝12．9572＋154．1617 x22（R2＝0．9022， P＜0．01）。根据方程理论计算和实际验证，Na2 CO3浓度为0．5％，时间为120 min ，破壁效果最好；NaHCO3浓度为0．5％，破壁效果最好。
위유효지제취흑목이중적성분이리우흑목이심층차개발，이가용성물질함량위지표，응용균균설계법연구료고온증자（121℃）시간（20～120 min）、탄산납화탄산경납농도（0～0．5％）대흑목이파벽적영향。결과표명：가용성물질（y）여Na2 CO3농도（x1）화시간（x3）이급NaHCO3농도（x2）정함수관계，즉 y＝－1．3921＋135．8644 x1＋0．1019 x2－70．2096 x12（R2＝0．9928，P＜0．01）；y＝12．9572＋154．1617 x22（R2＝0．9022， P＜0．01）。근거방정이론계산화실제험증，Na2 CO3농도위0．5％，시간위120 min ，파벽효과최호；NaHCO3농도위0．5％，파벽효과최호。
In order to effectively extract ingredients and lay a foundation for deep development for fruit bodies of A uricularia auricula Judae ,the method of uniform design was applied to study the effects of high temperature (121℃)stewing time(20~120 min)and concentrations of sodium carbonate or sodium bicarbonate (0~0 .5% ) on cell disruption of fruit bodies indicated by solute contents .The results showed that solute contents (y) had a functional relation with time and concentrations of sodium carbonate ,and concentrations of sodium bicarbon‐ate ,y= -1 .3921+135 .864 4 x1 +0 .101 9 x2 -70 .209 6 x1 2 (R2 =0 .992 8 ,P<0 .01 ) , y=12 .957 2+154 .161 7x22 (R2 =0 .902 2 ,P<0 .01) .Based on theoretical calculations of equations and further actual verifications , the optimum conditions of cell disruption were 120 min and the sodium carbonate concentration was 0 .5% ;so‐dium bicarbonate concentration was 0 .5% ,respectively .