燀苦杏仁炮制工艺及影响因素研究

Study on Processing Technology and Influencing Factors of Almond

目的：对燀苦杏仁炮制工艺及影响因素进行分析研究,优选燀苦杏仁最佳炮制工艺。方法：以性状、水分、灭酶程度、苦杏仁苷含量为考察指标,采用四因素三水平L9（34）正交试验法对苦杏仁炮制工艺中加水量、燀制时间、干燥温度、干燥时间进行优选研究。结果：燀苦杏仁最佳炮制工艺为加水量10倍,煮沸10 min,电热鼓风恒温干燥箱干燥,温度60℃,时间6 h。结论：优选的燀苦杏仁炮制工艺稳定可行,对规范燀苦杏仁的炮制工艺,指导企业燀苦杏仁饮片生产具有一定的意义。

Objective： To study the processing technology and influencing factors of the almond and optimize the best processing technology. Methods： Character,degree of moisture,destroy enzyme and content of laetrile as examining indexes,four factors three levels of L9（34） orthogonal test was used to study the bitter almond processing technology to optimize adding water,processing time,drying temperature,drying time. Results： The best processing technology for the bitter almonds was 10 times of adding water,boiling for 10 minutes. The electric blast oven was dry; the temperature was 60 ℃ and the time was 6 hours. Conclusion： The optimum process of processing almond is stable and feasible,which is of great significance to regulate the processing technology of almond and guide the production of almond bitter.