苦杏仁中苦杏仁苷的存在形式及其影响因素

Existing form of Amygdalin in Bitter Almond and Influence Factors

目的:探讨苦杏仁中苦杏仁苷的存在形式及温度与酸碱对苦杏仁苷异构化的影响。方法:采用高效液相色谱法测定苦杏仁在不同煎煮温度下L-苦杏仁苷与D-苦杏仁苷的峰面积,同时用该法定性考察酸碱对苦杏仁苷单体异构化的影响。结果:苦杏仁中的苦杏仁苷在不同温度段内具有不同的异构化表现;苦杏仁苷单体在醋酸中未发生异构化,而在氨水、氢氧化钠的作用下均可发生异构化。结论:随着煎煮温度的上升,苦杏仁中L-苦杏仁苷与D-苦杏仁苷的峰面积比值逐渐增加;苦杏仁苷单体能在酸性环境中稳定存在,而碱是导致其发生异构化的因素之一。

Objective： To evaluate the existing form of amygdalin in bitter almond and the influence of temperature and acid-base on isomerization of amygdalin. Method： Use high performance liquid chromatography （HPLC） to determine the peak area of D-amygdalin and L-amygdalin in different decocting temperature, and use this method qualitatively investigate the influence of acid-base on isomerization of amygdalin monomer. Result： Amygdalin in Semen Armeniacae Amarum in different temperatures have different isomerization performance; amygdalin monomer did not occur isomerization in acid environment, isomerization under the effect of ammonia, sodium hydroxide. Conclusion ： With the rise of decocting temperature results in the peak area of D-amygdalin and L-amygdalin gradually increased. Amygdalin monomer is stable in the acidic environment, alkali lead one of the factors of isomerization