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冷冻-溶解联合外源酶处理香草兰鲜豆荚对香气成分的影响研究 被引量：1

The Effect of Freezing-thawing Combined with Different Exogenous Enzymes on Main Aroma Components of Fresh Vanilla Pods
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摘要 香草兰是兰科多年生藤本攀缘植物,经过发酵后散发出多种芳香成分成为重要的风味原料。然而,传统发酵生香时间长,香气成分转化率低。本试验考察冷冻-溶解联合不同外源酶处理对香草兰鲜豆荚主要香气成分的影响。结果表明:外源酶不仅可以提高香兰素的含量,还可提高其前体物质-葡糖香草醛的转化率。在此基础上,对比空白样品,所有冷冻-溶解联合外源酶处理后的香草兰中香兰素、对羟基苯甲醛、对羟基苯甲酸和香兰酸含量均显著增加,经过纤维素酶-果胶酶-β葡萄糖苷酶处理后的香兰素、对羟基苯甲醛、对羟基苯甲酸和香兰酸含量最高为5.660%、0.089%、0.069%和0.101%;相比于传统发酵和普通外源酶处理,所有冷冻-溶解联合外源酶处理香草兰鲜豆荚均显著增加香兰素含量(p<0.05),而纤维素酶-果胶酶-β葡萄糖苷酶、果胶酶-β葡萄糖苷酶、纤维素酶-β葡萄糖苷酶、纤维素酶-果胶酶、果胶酶显著增加对羟基苯甲醛、对羟基苯甲酸和香兰酸含量(p<0.05)。 Vanilla which belongs to Orchidaceae is a perennial vine plant. A variety of aromatic components would be produced after fermentation. The traditional curing process of vanilla led to long fermentation time and low conversion rate of the aroma components. This study investigated the effect of freezing-thawing combined with different exogenous enzymes on main aroma components of fresh vanilla pods. Results showed that exogenous enzymes could not only improve the content of vanillin, it also could improve the conversion rate of its precursor substances （glucovanillin）. In addition, compared to blank samples, all the samples showed significant increase of vanillin, p-hydroxybenzaldehyde, p-hydroxybenzoic acid and vanillic acid after freezing-thawing combined with different exogenous enzymes treatme, in which it showed the highest content of vanillin, p-hydroxybenzaldehyde, p-hydrexybenzoic acid and vanillic acid with 5.660%, 0.089%, 0.069% and 0.089% after cellulose-pectinase-β-glycosidase treatment. Compared with the traditional fermentation and exogenous enzyme treatments, all the samples showed significant increase of vanillin （p〈0.05）. However, only the samples showed significant increase of p-hydroxybenzaldehyde, p-hydrexybenzoic acid and vanillic acid after freezing-thawing combined with cellulose-pectinase-β-glycosidase, pectinase-β-glycosidase, cellulose-β-glycosidase, cellulose-pectinase, pectinase treatments （p〈0.05）.
作者 张彦军 徐飞 贺书珍 谭乐和
机构地区 中国热带农业科学院香料饮料研究所 国家重要热带作物工程技术研究中心
出处 《热带作物学报》 CSCD 北大核心 2015年第12期2269-2275,共7页 Chinese Journal of Tropical Crops
基金 中央级基本科研业务费(No.1630052014012) 国家科技支撑计划项目(No.2012BAD36B03)
关键词 香草兰 冷冻-溶解 外源酶 主要香气成分 Vanilla Freezing-thawing Exogenous enzyme Main aroma components
分类号 TS255.2 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献16

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二级参考文献20

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热带作物学报
2015年 第12期

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