Spice and Beverage Research Institute, CATAS, Wanning, Hainan 571533, China.
Molecules. 2012 Jul 25;17(8):8753-61. doi: 10.3390/molecules17088753.
Vanillin was extracted from vanilla beans using pretreatment with cellulase to produce enzymatic hydrolysis, and response surface methodology (RSM) was applied to optimize the processing parameters of this extraction. The effects of heating time, enzyme quantity and temperature on enzymatic extraction of vanillin were evaluated. Extraction yield (mg/g) was used as the response value. The results revealed that the increase in heating time and the increase in enzyme quantity (within certain ranges) were associated with an enhancement of extraction yield, and that the optimal conditions for vanillin extraction were: Heating time 6 h, temperature 60 °C and enzyme quantity 33.5 mL. Calculated from the final polynomial functions, the optimal response of vanillin extraction yield was 7.62 mg/g. The predicted results for optimal reaction conditions were in good agreement with experimental values.
香草醛是从香草豆荚中提取出来的，先用纤维素酶预处理以进行酶解，然后采用响应面法（RSM）对提取工艺参数进行优化。考察了加热时间、酶用量和温度对香草醛酶解提取的影响。以提取率（mg/g）为响应值。结果表明，加热时间的增加和酶用量的增加（在一定范围内）与提取率的提高有关，香草醛提取的最佳条件为：加热时间 6 h、温度 60 °C 和酶用量 33.5 mL。根据最终的多项式函数计算，香草醛提取率的最优响应值为 7.62 mg/g。最佳反应条件的预测结果与实验值吻合较好。
