山杏仁脱苦及对营养成分影响的研究初报  

Study on Siberian Apricot Kernel Debittering Technology and its Effect on Nutritional Composition

作　　者：许绍惠[1] 边立琪[1] 韩忠环[1] 周艳明[1] 贺东[1] 

机构地区：[1]沈阳农业大学

出　　处：《沈阳农业大学学报》1992年第2期114-118,共5页Journal of Shenyang Agricultural University

摘　　要：对山杏仁采用酶解法和一些特殊处理,获得了良好的脱苦效果。使山杏仁中扁桃甙的去除率达到97％,亚油酸和胡萝卜素的含量大幅度增加,大部分氨基酸和一些矿质元素含量也有所增加,可溶性糖和淀淀、粗纤维等物质的含量略有减少。因此,脱苦后的山杏仁具有很高的营养价值。该项研究为山杏仁的开发利用与深加工提供了重要的理论依据。The Siberian apricot kernel was treated with special enzymolysis method, which was proved having good results in debittering of apricot kernel.97% of amygdalin in apricot kernel were removed, and the content of Linoleate and carrotene obviously increased. Most amino-acids and mineral elements also got somewhat increase, but soluble sugar, starch and coarse cellulose deereased a little. The debittered apricot kernel has high nutrition value.This research provides an important theoretical basis for apricot kernel's exploitation and further processing.

关 键 词：山杏仁 脱苦 酶解作用 营养成分 

分 类 号：S662.201[农业科学—果树学]