脱苦过程中苦杏仁苷含量的变化及其与苦味的关系  

Changes of amygdalin content and its correlation with the bitterness in apricot kernels during the bitterizing processing

作　　者：史芳芳[1] 王娜娜 范学辉 张清安[1] SHI Fang-fang ,WANG Na-na, FAN Xue-hui, ZHANG Qing-an(School of Food Engineering and Nutrition Sciences, Xi＇an , Shaanxi 710119, Chin)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品与机械》2018年第7期211-214,共4页Food and Machinery

基　　金：国家自然科学基金青年科学基金项目(编号:31101324);中央高校基本科研业务费专项(编号:GK201602005);陕西省重点研发计划项目(编号:2017NY-167);西安市科技局高校院所人才服务企业工程项目(编号:SXSF003)

摘　　要：借助奎宁标准品进行苦味鉴评,探究苦杏仁中苦杏仁苷含量与苦味的关系。以脱皮苦杏仁为研究对象,进行水浴脱苦[脱苦温度70℃、料液比1:12(g/mL)、脱苦时间6h],每30min取样一次,对各样品进行感官评定,并采用高效液相色谱法(HPLC)测定样品中的苦杏仁苷含量。结果表明:苦杏仁中苦杏仁苷含量与苦味呈正相关关系,70℃水浴脱苦5h后,苦杏仁中苦杏仁苷含量低至0.91mg/g·干基,苦杏仁苦味等级降为Ⅰ级,品尝时已不苦。苦杏仁中苦杏仁苷含量与苦味密切相关,运用HPLC测定苦杏仁中苦杏仁苷的残留量即可准确判断其脱苦程度。The aim of this study was to investigate the relationship between bitterness and amygdalin content.Sensory evaluation was conducted with quinine as the standard to evaluate the debitterized apricot kernels（debitteriizng temperature 70 ℃,solid-to-liquid ratio 1：12,debittering time 6 h）,and a certain samples were taken every30 minutes.Then the sensory evaluation was performed on each sample and the content of amygdalins in samples was determined by high performance liquid chromatography（HPLC）.The results showed that the content of amygdalin in bitter apricot kernels was positively correlated with the bitterness by sensory evaluation.After debitterizing of 5 hours in hot water,the content of amygdalin in the apricot kernels was as low as 0.91 mg/g,and the bitterness level of sample was reduced to the grade Ⅰ,with no bitterness.Based on these results,we can conclude that the content of the amygdalin in apricot kernels is closely related to the bitterness of sensory taste.The degree of the bitterness can be evaluated by the residue content of amygdalin determined by HPLC in the apricot kernels during the bitterizing,.which can provide a theoretical base for rapid monitoring the bitterizing in the apricot kernels processing.

关 键 词：苦杏仁 脱苦 苦杏仁苷 高效液相色谱法 苦味鉴评 

分 类 号：TS201.2[轻工技术与工程—食品科学] O657.72[轻工技术与工程—食品科学与工程]