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投稿时间：2021-07-06
投稿时间：2021-07-06
中文摘要: 为探究香荚兰的生香加工工艺，采用杀青、发酵方法处理香荚兰，试验表明，传统生香加工经优化后的最佳工艺条件为杀青温度75℃，杀青时间30 s，发酵温度50℃，发酵时间48 h，此工艺条件下香荚兰中香兰素含量最高。同时用β-葡萄糖苷酶处理香荚兰，高效液相色谱（high performance liquid chromatography，HPLC）分析豆荚中香兰素等4个糖苷水解成分的含量变化。结果表明酶促生香效果明显，可促进香兰素糖甙等物质的分解，提高豆荚中香兰素的含量，缩短生香陈化时间，具有潜在的生产应用价值。
Abstract:In order to explore the curing process of vanilla，making a study on the influence of green-removing and fermenting process on the curing process of vanillla fresh bean.The results showed that the green-removing process took 30 s at 75℃，the fermenting process took 48 h at 50℃can achieve the best result during the processing of vanilla.The vanilla bean was treated by β-glucosidase，and the contents of four glycoside hydrolyzed components including vanillin were analyzed by HPLC.The result showed that it can improve the hydrolysis of glucosides and increase vanillin content in vanilla bean，so as the aroma aging time for it would be shorten.The process has potential manufacture and application value.
keywords: vanilla bean curing high performance liquid chromatography analysis vanillin enzyme treatment curing
文章编号：202204021 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| YANG Min | Institute of Flavour and Fragrance，Yunnan Agriculture University，Kunming 650201，Yunnan，China |
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