Study On The Extract Preparation And Enzyme Hydrolysis From Vanilla

The content of vanillin was chosen as index and ethanol was used as extraction solvent with ultrasonic extraction, reflux, soxhlet extraction and SFE four methods to extract the aroma components from Vanilla spp.. Uniform design method with partial least square was adopted to research the optimal extraction condition.Under the optimal ultrasonic extraction conditions of 20 min,60℃, concentration of solvent 45 percent and ratio of liquor to material 1:10, the reflux conditions of 20h,100℃,4 times and concentration of solvent 75 percent, the soxhlet extraction conditions of 20h,100℃, concentration of solvent 75 percent and ratio of liquor to material 1:9, the SFE conditions of pressure 41.1MPa,50℃,180min,volume of ethanol 5mL,most vanillin could be extracted from vanilla bean in scope of the test.The vanilla extract was prepared on the basis of optimal extraction technology. Then the method of utilizingβ-glucosidase was studied to increase perfume content of vanilla in extract.Under single-factor test such as amount of enzyme,time,stirring speed,temperature,solid-liquid ratio and so on, uniform design method was adopted to research the best enzyme hydrolysis condition. And the optimal conditions were:45℃,24h, stirring speed 150 r/min and ratio of liquor to material 1:6.Vanilla extract by enzyme hydrolysis was analyzed by GC-MS and sensory evaluation.The result showed that vanilla content was significantly increased by enzyme hydrolysis. Compared with control group, the aroma was more pleasant and soft.The enzymatic curing of green vanilla pods was analyzed with three factors, such as amount of enzyme, temperature and time in order to get the optimal conditions in scope of the test. And the best scheme was 200U enzyme for 16h in 35℃.Theβ-glucosidase was used to treat the vanilla of every traditional processing step under the optimal conditions.Compared with the vanillin content of the buffer control group and no enzyme control group, that of enzyme treatment group was greatly higher. It was testified that adding exogenousβ-glucosidase could help vanillin content increase significantly.