Optimization of Enzymatic Process for Vanillin Extraction Using Response Surface Methodology 英文参考文献.docVIP

Molecules 2012, 17, 8753-8761; doi:10.3390/moleculeOPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Optimization of Enzymatic Process for Vanillin Extraction Using Response Surface Methodology Fenglin Gu 1,2,3, Fei Xu 1,2,3, Lehe Tan 1,2,3, Huasong Wu 1,2,3, Zhong Chu 1,2,3 and Qinghuang Wang 1,2,3, * 1 Spice and Beverage Research Institute, CATAS, Wanning, Hainan 571533, China National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China 2 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning, Hainan 571533, China * Author to whom correspondence should be addressed; E-Mail: gd_xiaogu@163.com; Tel.: +86-898-6255-6090; Fax: +86-898-6256-1083. Received: 23 May 2012; in revised form: 16 July 2012 / Accepted: 16 July 2012 / Published: 25 July 2012 Abstract: 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. Keywords: vanillin; extraction; response surface methodology; cellulose; extraction yield  Molecules 2012, 17 8754 1. Introdu