枇杷籽中苦杏仁苷的提取及干燥对提取的影响研究

枇杷(Eriobotrya japonica)为我国特色的水果,营养价值高。果实中枇杷核占比较大,其综合利用日益受到关注,特别是有效成分苦杏仁苷的利用需要进一步提高。研究了枇杷籽中苦杏仁苷的提取工艺及在贮藏和干燥过程中的变化。结果表明,以体积分数60%乙醇溶液在40℃时提取60 min,提取率为2.5%。为进一步考查苦杏仁苷的稳定性,对比了新鲜的枇杷籽在60℃干燥90 min和105℃干燥30 min后苦杏仁苷的含量。结果表明,2种干燥方法苦杏仁苷的提取率分别为0.17%和0.15%,说明枇杷籽中的苦杏仁苷在干燥过程损失较大,需要低温密封贮藏,以减少苦杏仁苷的损失,促进枇杷籽的加工和利用。

Study on Conditions and Dry Methods on Amygdalin Extraction from Loquat Seeds

Eriobotrya japonica is a famous fruit with high nutritional value in Zhejiang province,the loquat seeds occupy large proportion of the fruit and need further processing for resources utilization,especially the active ingredient of amygidin. The extraction technology of amygdalin from loquat seeds and its changes during storage and drying were performed in this study.The orthogonal experiment results showed that the extraction rate was 2.5% when 60% ethanol solution was used at 40 ℃ for extraction of 60 min. In order to further investigate the stability of amygdalin,its extraction rate in the fresh loquat seeds and samples drying at 60 ℃ for 90 min and 105 ℃ for 30 minutes were compared,the results showed that the extraction rate of the two dried samples were of 0.17% and 0.15%,respectively,which indicated the loss of amygdalin during the drying processes,and it was important to control the loquat seeds storage conditions for economically utilization and processing of the loquat seed.