香荚兰酶促生香的研究  

Study on Vanilla Curing by Enzyme Treatment Method

作　　者：浦帆 江明[1] 张正居 张劲松[1] 孔繁浩[1] 

机构地区：[1]云南省香料研究开发中心

出　　处：《云南植物研究》1998年第3期355-361,共7页Acta Botanica Yunnanica

基　　金：云南省应用基础研究基金

摘　　要：采用ＨＰＬＣ分析监测不同生香阶段和陈化期的香荚兰（ＶａｎｉｌａｐｌａｎｉｆｏｌｉａＡｎｄｒｅｗｓ）豆荚中香兰素等４个糖甙水解成分的含量变化。用β－葡糖甙酶处理香荚兰青荚，处理后之豆荚中，香兰素等４个糖甙水解成分的含量均远高于对照。对加酶量、酶促反应时间、反应温度、ｐＨ值４个关键因素进行条件筛选研究，并在所选最佳反应条件下，对不同生香阶段的豆荚进行酶处理。结果表明，酶促生香效果明显，可促进香兰素糖甙等物质的分解，提高豆荚中香兰素含量，缩短生香陈化时间，具有潜在的生产应用价值。The content and its variation of 4 components from glucosides hydrolysis such as vanillin in the Vanilla bean of different curing stages have been analyzed by HPLC. The components in green bean are in higer content upon β-glucosidase treatment. Four important factors for the enzymatic hydrolysis were selected by tests. The bean in different curing stages was treated by the enzyme under selected condition. The result shows that it can improve the hydrolysis of glucosides and increase vanillin content in Vanilla bean.

关 键 词：香荚兰 糖甙分解 HPLC分析 香兰素 酶促生香 

分 类 号：Q946[生物学—植物学] TQ654.2[化学工程—精细化工]