Optimization of Enzymatic Process for Vanillin Extraction Using Response Surface Methodology

Molecules

Fenglin Gu¹  Fei Xu¹  Lehe Tan¹  Huasong Wu¹  Zhong Chu¹ 

[1] Spice and Beverage Research Institute, CATAS, Wanning, Hainan 571533, China

关键词: vanillin;    extraction;    response surface methodology;    cellulose;    extractionyield;   

DOI  :  10.3390/molecules17088753

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2012 by the authors; licensee MDPI, Basel, Switzerland.