摘要
[目的]优化葡萄糖苷酶酶解香草兰的工艺条件。[方法]以香草兰为材料，研究葡萄糖苷酶酶解提取香兰素的工艺。在单因素试验的基础上选取试验因素与水平，设计3因素3水平的响应面分析法，依据回归分析确定工艺条件的影响因素，以香兰素含量为响应值作响应面分析试验。[结果]葡萄糖苷酶酶解香草兰的最佳工艺条件为：反应温度44℃，料液比1∶14 g／mL，加酶量16 U／g，香兰素含量实际得率为17．80 mg／g。[结论]葡萄糖苷酶可水解香兰素的前体物质，释放出香草兰中潜在的香气成分，从而大幅度提高香气成分含量。
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.
国家科技期刊平台
NSTL
维普
万方数据