不同生香阶段香荚兰豆荚中糖甙水解成份研究  

STUDY ON THE COMPONENTS RELEASED FROM GLUCOSIDE IN VANILLA BEAN OF DIFFERENT CURING STAGES

作　　者：浦帆 张劲松[1] 张正居 江明[1] 

机构地区：[1]云南省香料研究开发中心,昆明650051

出　　处：《天然产物研究与开发》1998年第3期29-33,共5页Natural Product Research and Development

基　　金：云南省应用基础研究基金

摘　　要：B-葡糖甙酶处理香荚兰青荚,HPLC测定酶处理豆荚和空白对照样中香兰素、香兰酸、对羟基苯甲醛、对羟基苯甲酸4个糖甙水解成份的含量。对不同生香阶段的香荚兰豆荚进行上述水解成份的定性,定量分析度监测其在豆荚完整陈化过程中含量的变化。研究结果可为完善生香加工技术,提高豆荚质量提供依据。I amlla green beans was treated by B-GJucosidase and 4 Glucosides hydrolysis components Vanillin, Vanjllic acid ,p-hydroxybenzaldehyde,p-hydroxybenzioc acid in the green bean and enzyme treated bean were determined by HPLC. The Glycosides hydrolysis components in vanilla beans of different stages were also determined. The variation of the components on contents during vanilla' s condition was analyzed and monitored by HPLC. The results is useful for improving the quality of vanilla bean and the curing method.

关 键 词：香荚兰 糖甙成份 评香 生香阶段 

分 类 号：Q946.83[生物学—植物学] TQ654.2[化学工程—精细化工]