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Vanillin content as an indicator , with ethanol as the extraction solvent , ultrasonic extraction , heated to reflux , Soxhlet extraction and supercritical C02 extraction method to extract vanilla fragrance ingredient . Uniform design - partial least squares analysis to determine the optimum extraction conditions . Within the scope of the study , the optimum parameters of the ultrasonic extraction : time 20 min, temperature 60 ℃, solid-liquid ratio of 1:10 , the solvent concentration of 45% ; heating reflux optimal parameters : time 20 h , temperature 100 ℃ 4 times the number of extraction solvent concentration of 75% ; Soxhlet extraction program time 20 h, temperature 100 ° C , the solid to liquid ratio of 1:9 , the solvent concentration of 75% ; most of supercritical CO2 extraction The good process parameters : extraction pressure 41.1MPa, temperature 50 ℃, 180min, the entrainer ethanol volume 5mL . Optimize the extraction process on the basis of preparation of vanilla extract , beta - glucosidase enzymatic hydrolysis extract and aroma . Uniform design regression analysis to optimize the enzymatic process , on the basis of the amount of the enzyme , hydrolysis time , enzymatic stirring speed , reaction temperature and the feed solution than the single-factor test to determine the optimal enzymatic conditions : temperature 450C , time 24 h, stirring speed of 150 r / min , the solid to liquid ratio of 1:6 . Vanillin extract before and after enzymatic hydrolysis GC-MS analysis and sensory evaluation results showed that the the vanillin content after hydrolysis products significantly improve and aroma without enzymatic treatment compared to the control group to be more pleasant and soft . Vanilla green pods enzymatic aroma Research , analysis and optimization of enzyme dosage , temperature and time of the three factors , the flavoring process conditions to obtain optimal vanilla green pods enzymatic hydrolysis is within the scope of the study : the amount of enzyme 200U, time 16h , temperature 35 ℃. Green pod technology optimized for the traditional vanilla processing step enzymatic aroma treatment compared with the control group of the buffer and the enzyme-free control group , significantly higher get enzyme treatment group vanillin content . Show that contribute to a significant increase of the vanillin content of exogenous β-glucosidase enzyme .
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