Abstract: The content and its variation of 4 components from glucosides hydrolysis such as vanillin in the Vanilla bean of different curing stages have been analyzed by HPLC. The components in green bean are in higer content upon (3- glucosidase treatment. Four important factors for the enzymatic hydrolysis were selected by tests. The bean in different curing stages was treated by the enzyme under selected condition. The result shows that it can improve the hydrolysis of glucosides and increase vanillin content in Vanilla bean.

Key words: Vanilla planifolia