锦橙键合态芳香物质酶解条件优化研究

Study of Optimization on Bound Volatile Aroma Compounds Hydrolyzed byβ-D-glucosidase in Glorious Oranges Juice

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.