枇杷核中提取苦杏仁甙的研究

研究了3个枇杷品种的出核率，利用高效液相色谱检测苦杏仁甙的含量，以及从枇杷核中提取苦杏仁甙的工艺。结果表明，3个品种烘干后核的得率存在显著差异，干核的年产量很大，有综合开发利用价值；提取溶剂以乙醇为好，最合理的工艺组合为：在原料中按料液比1：10加入浓度为80％的乙醇，在65℃时回流提取50min。在40℃功率为80W的条件下超声处理25min。合理选择品种是提高苦杏仁甙得率的关键。     

Amygdalin in bitter and sweet seeds of apricots

Hydrogen cyanide (HCN) poisoning due to amygdalin (AMY) in apricot seeds is one of the public health issues in Turkey. The aim of this study was to investigate the AMY content of 13 different apricot seeds including bitter and sweet ones, and which are either sulfurized or roasted. The AMY content was determined by a high-performance liquid chromatography. Release of HCN was predicted and total amount of seeds which can cause poisoning was calculated. The mean AMY content of bitter seeds was 26 ± 14 mg g^?1 and that of sweet seeds was 0.16 ± 0.09 mg g^?1. The consumption of small amounts of bitter seeds may cause cyanide poisoning.