β-葡萄糖苷酶酶解条件对香兰素含量的影响

Effect of β-Glucosidase Treatment Conditions on Vanillin Content in Vanilla Extract

对香草兰浸膏进行β-葡萄糖苷酶酶解并对酶解条件进行研究。在单因素试验的基础上,使用均匀设计-偏最小二乘法回归分析优化酶解工艺。提取物中香兰素含量以高效液相色谱法(HPLC)测得,并以DPS软件进行数据分析。确定最佳酶解工艺条件为温度45℃、时间24h、搅拌速度150r/min、料液比1:6(g/mL)。此时每20g浸膏中香兰素的理论含量为1.531g,验证实验的实测值与预测值之间相对误差均小于10%。

The extract rich in vanilla,which was prepared by Soxhelt extraction,was treated withβ-glucosidase to increase vanillin content,and the treatment conditions were investigated.On the basis of single factor experiments,the process optimi-zation for the enzymolysis process of the extract was performed using uniform design coupled with partial least square regression analysis.The analytical method used for the determination of vanilla was HPLC,and data processing was carried out using DPS software.The optimal enzymolysis conditions were determined to be：reaction temperature of 45℃,reaction time of 24 h,stirring speed of 150 r/min,and material/liquid ratio of 1：6.Afterβ-glucosidase treatment under the optimized conditions,the theoretical amount of vanilla in 20 g of the extract was 1.531 g,with a relative error of smaller than 10%when compared to the experimental amount.