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.
This is an open access article distributed under the
Creative Commons Attribution License which permits unrestricted use, distribution,
and reproduction in any medium, provided the original work is properly cited.
Export to BibTeX
MDPI and ACS Style
Gu, F.; Xu, F.; Tan, L.; Wu, H.; Chu, Z.; Wang, Q. Optimization of Enzymatic Process for Vanillin Extraction Using Response Surface Methodology. Molecules 2012, 17, 8753-8761.
Gu F, Xu F, Tan L, Wu H, Chu Z, Wang Q. Optimization of Enzymatic Process for Vanillin Extraction Using Response Surface Methodology. Molecules. 2012; 17(8):8753-8761.
Gu, Fenglin; Xu, Fei; Tan, Lehe; Wu, Huasong; Chu, Zhong; Wang, Qinghuang. 2012. "Optimization of Enzymatic Process for Vanillin Extraction Using Response Surface Methodology." Molecules 17, no. 8: 8753-8761.