香荚兰浸膏的制备和酶促生香工艺优化  

Preparation and Optimization for Enzymatic Fragrance Production Process of Vanilla Extract

作　　者：杨敏[1] YANG Min(Institute of Flavour and Fragrance,Yunnan Agriculture University,Kunming 650201,China)

机构地区：[1]云南农业大学香料研究所,云南昆明650201

出　　处：《保鲜与加工》2024年第8期51-57,65,共8页Storage and Process

基　　金：云南省教育厅科学研究基金项目(2023J0434)。

摘　　要：为探究香荚兰浸膏的酶促生香工艺,对香荚兰浸膏进行β-葡萄糖苷酶酶解并对酶解条件进行研究。以香荚兰豆荚为试材,采用乙醇为提取溶剂,索式提取法制备香荚兰浸膏。在单因素试验的基础上,采用正交试验优化酶促生香工艺,提取物中香兰素含量以高效液相色谱法(HPLC)测得。结果表明,最佳酶促生香工艺条件为:加酶量62.5 U/g,酶解温度35℃,酶解时间26 h,料液比1∶8(g/mL),该工艺条件下香荚兰浸膏中香兰素含量最高。上述结果表明酶促生香工艺可明显提高香荚兰浸膏中香兰素的含量,具有潜在的生产应用价值。In this study,the vanilla extract was hydrolyzed byβ-glucosidase and the enzymatic hydrolysis conditions were investigated,in order to explore the enzymatic fragrance production process of vanilla extract.The vanilla extract was prepared by Soxhlet extraction method using ethanol as extraction solvent.On the basis of single factor experiments,the enzymatic fragrance production process was optimized using orthogonal experiment,and the vanillin contents were measured by high performance liquid chromatography(HPLC).The results showed that the optimal enzymatic fragrance production conditions were determined as follows:enzyme amount of 62.5 U/g,hydrolysis temperature of 35℃,hydrolysis time of 26 h,and material-liquid ratio of 1∶8(g/mL).Under these conditions,the vanillin content in the extract was the highest.These results indicate that the enzymatic process can significantly increase vanillin content in vanilla extract,which has the potential values of production and application.

关 键 词：香荚兰浸膏 香兰素 高效液相色谱法 酶促生香 工艺优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]