Abstract:

The extract rich in vanilla, which was prepared by Soxhelt extraction, was treated with β-glucosidase to increase vanillin content, and the treatment conditions were investigated. On the basis of single factor experiments, the process optimization 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. After β-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.

Key words: vanillin, β-glucosidase, uniform design