期刊论文

The Determination of Amygdalin and the Process of Removing the Bitterness in the Almond Skin

中文

食品研究与开发

1005-6521

2015

3

59-63

10.3969/j.issn.1005-6521.2015.03.015

奶牛产业技术体系北京市创新团队；

本校为第一机构

建立了杏仁皮中活性物质苦杏仁苷含量的测定方法,并对杏仁皮脱毒工艺进行了优化。用紫外光谱法测得：在219 nm处有最大吸收光谱;苦杏仁苷的甲醇溶液在一定的浓度范围内,其吸光度值与浓度呈良好的线性关系（r^2=0.999 2）。以苦杏仁苷标准品为对照,计算了样品中的苦杏仁苷含量。确定测定方法以后,对浸泡脱毒法进行单因素及正交优化,确定了0.1%柠檬酸浸泡8 h,浸泡温度70℃、料水比1∶15（g∶mL）为最佳脱毒条件。

This paper aimed to establish a method for measuring the concentration of amygdalin in almond skin. The optimization of detoxification also was finished. With Ultraviolet spectrometry, the maximum absorption wavelength determined at 219 nm , and the calibration curve was linear in a certain range（r^2=0.999 2） ,and with the standard of amygdalin as reference, amygdalin contents in samples were measured. Based on this method, the single factors and orthogonal optimization were used for the detoxification of soaking. The result is as follows ： ...