安徽农业科学2016，Vol.44Issue(25)：58-61,4.
葡萄糖苷酶酶解香草兰的工艺条件优化研究
Optimization of the Technology Condition of Vanilla Enzyme Digestion by Glycosidase
康林芝 1王娜 1秦艳 1唐惠奇 1云帆1
作者信息
- 1. 广州市澳键丰泽生物科技有限公司，广东广州510760
- 折叠
摘要
Abstract
Objective] To optimize the technology condition of vanilla enzyme digestion by glycosidase.[Method] With vanilla as the materi-al, we researched the extraction technology of vanillin by glycosidase enzymolysis.Test factor and level were selected based on single factor test.Response Surface Analysis was designed based on three factors and three levels.According to the regression analysis, influencing factor of technology condition was determined.With vanillin content as the response value, response surface analysis was carried out.[Result] The optimal technology condition of vanilla enzyme digestion by glycosidase was as follows:44 ℃reaction temperature, 1∶14 g/mL solid-liquid ra-tio, and 16 U/g enzyme volume.Under this condition, the extraction rate of vanillin content was 17.80 mg/g.[Conclusion] Glycosidase can hydrolyse the precursor of vanillin, release the potential components of vanilla aroma, and greatly improve the aroma composition.关键词
葡萄糖苷酶/香草兰/香兰素/酶解Key words
Glycosidase enzyme/Vanilla/Vanillin/Enzymolysis分类
农业科技引用本文复制引用
康林芝,王娜,秦艳,唐惠奇,云帆..葡萄糖苷酶酶解香草兰的工艺条件优化研究[J].安徽农业科学,2016,44(25):58-61,4.
