富硒灵芝功能酱油的初步研制植物学专业论文.docx

III III selenium content of 4115.36μg / g, organic selenium transformation rate is 73.46%. Then, Leaching solution draw through the single factor experiment of different extraction agents, different extract concentration, extraction temperature and extraction time and orthogonal experiment. In 90℃ water environment, extracting for 28hours, Make a concentration of 0.8mol/L NaCL solution as leaching agent, the leaching liquor of organic selenium content is 1111.97μg / 100mL. Make a concentration of 75% ethanol as leaching agent, the leaching liquor of organic selenium content is1386.05μg / 100mL. Finally, through compare the effects on soy sauce flavor that caused by the different of the addition amount of enriched Ganoderma lucidum extract . blending 0.5% extract of H2O ,1% extract of NaCL, 0.5% extract of ethanol and commercially available class A soy sauce, Se-enriched Ganoderma Lucidum Functional Soy Sauce, delicious taste and bitter fusing, Ganoderma lucidum characteristic is obvious, and with slightly glossy ganoderma fragrance. The material costing of Se-enriched Ganoderma Lucidum Functional Soy Sauce added only 0.52yuan / L than the ordinary soy sauce, it has great market potential. Keywords: Ganoderma lucidum, selenium, optimization of culture, soy sauce, blending 目 录 HYPERLINK \l _bookmark0 第一章 绪论 ······································································································1 HYPERLINK \l _bookmark1 1.1 灵芝概述 ·································································································1 HYPERLINK \l _bookmark2 1.1.1 灵芝中的生物活性成分 ·······································································1 HYPERLINK \l _bookmark3 1.2 硒的概况 ·································································································2 HYPERLINK \l _bookmark4 1.2.1 硒的分布·························································································2 HYPERLINK \l _bookmark5 1.2.2 硒的存在形式·······················