苦杏仁脱苦工艺优化及其风味成分的变化  

Bitter Almond Debitterize Technology Optimization and Flavor Composition Change

作　　者：刘辰凤 潘妍[1] 贾红亮[1] 林少华[1] Liu Chenfeng;Pan Yan;Jia Hongliang;Lin shaohua(Department of Food and Bioengineering,Beijing Vocational College of Agricultural,Beijing 102442,China)

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442

出　　处：《农业技术与装备》2022年第8期100-103,共4页Agricultural Technology & Equipment

基　　金：科技小院双新双创科技示范工程(Z201100008020017);特色高水平院校建设项目-打造技术创新平台-食品营养与安全应用技术协同创新中心(11000022T000000444768)。

摘　　要：文章对苦杏仁脱皮、脱苦工艺进行优化,并测定了脱苦前后风味成分的变化。结果表明:苦杏仁在沸水中浸泡5 min,去皮为96.7%。70℃水浴脱苦的苦杏仁苷含量为0.017 mg/kg,氰化物含量为75.9 mg/kg,显著低于未脱苦苦杏仁中苦杏仁苷和氰化物的含量。苦杏仁脱苦前共测出46种挥发性风味物质,脱苦后仅检测出12种挥发性风味成分。分析得出,苯甲醛是苦杏仁主要的挥发性风味成分。In this paper, the peeling and Debittering process of bitter almond was optimized, and the changes of flavor components before and after debittering were determined. The results showed that the peeling rate of bitter almond was 96.7% after soaking in boiling water for 5 minutes. The content of amygdalin and cyanide in 70 ℃ water bath debittering was 0.017 mg/kg and 75.9 mg/kg,which was significantly lower than that in nondebittering amygdalin and cyanide. A total of 46 volatile flavor components were detected before debittering, and only 12 volatile flavor components were detected after debittering. The analysis showed that benzaldehyde was the main volatile flavor component of bitter almond.

关 键 词：苦杏仁 脱苦工艺 风味 感官评价 

分 类 号：Q946.832[生物学—植物学]