摘要
研究了锦橙键合态芳香物质的酶解条件。锦橙果汁通过Amberite XAD-2树脂柱分离得到键合态芳香物质,通过正交试验确定Almondβ-D-葡萄糖苷酶酶解键合态芳香物质的最佳酶解条件,酶解后的芳香成分采用GC和GC-MS进行定性定量分析。结果表明:酶解最佳条件是温度40℃,时间24h,酶用量为200U。
Optimization of bound volatile aroma compounds hydrolyzed by β -D-glucosidase in Glorious Oranges juice of Orange was studied. The bound volatile aroma compounds were absorbed and separated by Amberlite XAD-2 from Glorious Oranges, and optimum of hydrolysis of bound volatile aroma compounds by β -D-glucosidase was studied by orthogonal test. The volatile aroma compounds were analyzed by GC and GC-MS.The result shows that optimum conditions are: enzymatic hydrolysis temperature 40℃, the enzymatic hydrolysis time 24h and the enzymatic quantity 200U.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第4期175-178,共4页
Food Science
基金
农业部农业结构调整重大技术研究专项(04-09-03B)
湖北省重点科技攻关项目(2005AA201C68)
国家科技支撑计划项目
关键词
锦橙
键合态芳香物质
酶解条件
优化
Glorious Oranges
bound volatile aroma compounds
enzymatic hydrolysis
optimization