苦杏仁脱苦方法研究进展  

Progress in detoxification techniques of apricot kernel

作　　者：范学辉[1,2] 张清安[3] 刘梅[3] 田呈瑞[3] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062 [2]陕西师范大学体育学院,陕西西安710062 [3]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2014年第7期396-399,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31101324);陕西省自然科学基金资助项目(2011JQ2003);中央高校基本科研业务费专项资金资助项目(GK201302039 GK201002014)

摘　　要：本文主要综述了杏仁、苦杏仁苷及苦杏仁脱苦的传统和现代方法,并对每种脱苦技术方法的优缺点进行了比较,同时也对极有可能用于产业化中的微波和超声波脱苦方法的发展趋势进行了展望。Apricot kernel, Amygdalin and the state of the art of its detoxification including traditional and present methods were comprehensively reviewed in this paper.Advantage and disadvantage were also summarized for each detoxification technique.The future development for the potential methods of detoxification such as microwave and ultrasound mediated methods was also foreseen and suggested.

关 键 词：苦杏仁 脱苦技术 进展 

分 类 号：TS201.1[轻工技术与工程—食品科学]