超微粉碎技术对桃仁中苦杏仁苷含量测定的影响

Influence of ultrafine grinding technique on the content of amygdalin in peach seeds

目的:初步探讨超微粉碎技术对桃仁中苦杏仁苷含量的影响。方法:采用振动低温制备桃仁超微粉,常规方法制备细粉。采用HPLC法测定两种粉体中苦杏仁苷的含量,色谱柱为Hypersil ODS C18(5μm,4.6mm×250mm),流动相为甲醇-水(20∶80),检测波长为210nm。结果:超微粉测得的苦杏仁苷含量较细粉中含量多8.785%。结论:本研究初步表明振动磨低温粉碎可用于桃仁超微粉体的制备。

Objective： To investigate the influence of ultrafine grinding technique on the content of amygdalin in peach seeds. Methods： The ultrafine powder of peach seeds was prepared by vibration at a low temperature,and fine powder was prepared by the routine method. High- performance liquid chromatography was performed to measure the content of amygdalin in these two types of powder on a Hypersil ODS C18 column（ 5μm,4. 6mm × 250mm） with a mobile phase of methanol- water（ 20∶ 80） at a wavelength of 210 nm. Results： The content of amygdalin in ultrafine powder was 8. 785% higher than that in fine powder. Conclusion： This experiment shows that the grinding technique with vibration at a low temperature can be used in the preparation of ultrafine powder of peach seeds.