两种灭酶方法对苦杏仁及苦巴旦杏仁中苦杏仁苷含量的影响

Influence of Two Kinds of Enzyme Deactivation Methods on Amygdalin Content in Bitter Apricot Seed and Amygdala Amara

目的比较两种灭酶方法对苦杏仁和苦巴旦杏仁中苦杏仁苷含量的影响。方法分别用沸水煮5 min或10 min、蒸30 min对苦杏仁和苦巴旦杏仁进行灭酶处理,用紫外分光光度法测含量,分析灭酶方法对苦杏仁苷含量的影响。结果苦杏仁中沸水煮10 min或5 min所得苦杏仁苷含量分别为2.8%和2.1%,蒸30 min所得苦杏仁苷含量为2.5%,苦巴旦杏仁沸水煮10 min所得苦杏仁苷含量为1.0%。结论苦杏仁用两种灭酶方法处理后,沸水煮10 min所得苦杏仁苷含量最高。用沸水煮法对苦杏仁和苦巴旦杏仁进行灭酶处理,苦杏仁中苦杏仁苷的含量高于苦巴旦杏仁的含量。

Objective To compare the influence of the two kinds of the deactivation method on the amygdalin content in bitter apricot seed and amygdala amara.Methods Bitter apricot seed and amygdala amara were performed the deactivation processing by the boiling water method for 5 min or 10 min and the evaporation method for 30 min,respectively.The amygdalin content was determined by the UV spectrophotometry for analyzing the influence of the different deactivation methods on the amygdalin content.Results The obtained amygdalin contents from bitter apricot seed by the boiling water method for 5 min or 10 min were 2.8% and 2.1% respectively,which by the evaporation method for 30 min was 2.5%.The obtained amygdalin content from amygdala amara by the boiling method for 10 min was 1.0%.Conclusion After performing the two kinds of the deactivation method on bitter apricot seed,the boiling method for 10 min obtains the highest amygdalin content.In the deactivation processing of bitter apricot seed and amygdala amara by the boiling method,the obtained amygdalin content from bitter apricot seed is higher than that from amygdala amara.