脱苦过程中苦杏仁苷含量的变化及其与苦味的关系
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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.
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.
引文
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[3]张馨允,宋云,范学辉,等.干制温度对脱苦杏仁品质的影响[J].食品与机械,2017,33(4):180-183.
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[14]赵振甲,马文锦,彭涛,等.提高杏仁露产品蛋白含量及改善产品风味工艺的研究[J].食品科技,2010,35(7):66-70.
[15]李军.苦杏仁脱苦工艺的研究[D].北京:北京林业大学,2012:13-25.
[16]张乔会,李军,逄锦慧,等.响应面法优化山杏仁脱苦工艺的研究[J].食品工业科技,2014,35(21):248-253.
[17]张清安,范学辉,张扬俊娜,等.一种超声诱导苦杏仁快速脱苦的方法:中国,201310376132.X[P].2013-12-04.
[18]张兵,田兴旺,王永平.苦杏仁的微波脱苦法[J].陇东学院学报,2003,13(2):39-40.
[19]李学林,桂新景,刘瑞新,等.基于电子舌对中药苦味化合物苦度的检测[J].中国新药杂志,2016,25(11):1 307-1 314.
[20]LI Lian-li,NAINI V,AHMED S U.Utilization of a modified special-cubic design and an electronic tongue for bitterness masking formulation optimization[J].Journal of Pharmaceutical Sciences,2010,96(10):2 723-2 734.
[21]KAWANO Y,ITO A,SASATSU M,et al.Preparation of orally disintegrating tablets with masking of unpleasant taste:comparison with corrective-adding methods[J].Yakugaku Zasshi Journal of the Pharmaceutical Society of Japan,2010,130(1):75-80.
[22]李强,陈锦屏.杏仁中苦杏仁甙的水提取工艺及其含量的测定[J].食品科学,2006,27(9):140-143.
[23]BOLARINWA I F,ORFILA C,MORGAN M R.Amygdalin content of seeds,kernels and food products commercially-available in the UK[J].Food Chemistry,2014,152(2):133-139.
[2]MANDALARI G,TOMAINO A,ARCORACI T,et al.Characterization ofpolyphenols,lipids and dietary fibre from almond skins(Amygdalus communis L.)[J].Journal of Food Composition&Analysis,2010,23(2):166-174.
[3]张馨允,宋云,范学辉,等.干制温度对脱苦杏仁品质的影响[J].食品与机械,2017,33(4):180-183.
[4]张贞亮.杏仁粕蛋白的提取工艺及品质控制的研究[D].保定:河北农业大学,2011.
[5]FEMENIA A,ROSSELLO C,MULET A,et al.Chemical composition of bitter and sweet apricot kernels[J].Journal of Agricultural&Food Chemistry,1995,43(2):356-361.
[6]汤庆发,谢颖,陈飞龙,等.苦杏仁中苦杏仁苷的存在形式及其影响因素[J].中国实验方剂学杂志,2013,19(8):107-109.
[7]张红城,尹策,董捷,等.杏花花粉中苦杏仁苷的提取工艺的研究[J].食品科学,2007,28(7):236-241.
[8]ZHANG Qing-an,SONG Yun,WANG Xi,et al.Mathematical modeling of debittered apricot(Prunus armeniaca L.)kernels during thin-layer drying[J].CyTA-Journal of Food,2016,14:509-517.
[9]宋云,张清安,范学辉,等.脱苦杏仁在干制过程中的主要成分和色泽变化关系[J].食品与发酵工业,2016,42(2):132-136.
[10]减瑾康,吴纯红,沈中,等.苦杏仁脱苦去毒的最佳工艺条件探究[J].成都大学学报,1998,17(1):39-43.
[11]史清华.苦杏仁的快速脱苦方法[J].陕西农业科学,1997(2):46-46.
[12]朱海兰,史清华,唐德瑞.苦杏仁脱苦去毒方法的研究[J].陕西农业科技,2002(4):4-6.
[13]于淼,张华,鲁明.杏仁脱皮去苦及杏仁油脱色研究[J].食品科技,2007(2):90-92.
[14]赵振甲,马文锦,彭涛,等.提高杏仁露产品蛋白含量及改善产品风味工艺的研究[J].食品科技,2010,35(7):66-70.
[15]李军.苦杏仁脱苦工艺的研究[D].北京:北京林业大学,2012:13-25.
[16]张乔会,李军,逄锦慧,等.响应面法优化山杏仁脱苦工艺的研究[J].食品工业科技,2014,35(21):248-253.
[17]张清安,范学辉,张扬俊娜,等.一种超声诱导苦杏仁快速脱苦的方法:中国,201310376132.X[P].2013-12-04.
[18]张兵,田兴旺,王永平.苦杏仁的微波脱苦法[J].陇东学院学报,2003,13(2):39-40.
[19]李学林,桂新景,刘瑞新,等.基于电子舌对中药苦味化合物苦度的检测[J].中国新药杂志,2016,25(11):1 307-1 314.
[20]LI Lian-li,NAINI V,AHMED S U.Utilization of a modified special-cubic design and an electronic tongue for bitterness masking formulation optimization[J].Journal of Pharmaceutical Sciences,2010,96(10):2 723-2 734.
[21]KAWANO Y,ITO A,SASATSU M,et al.Preparation of orally disintegrating tablets with masking of unpleasant taste:comparison with corrective-adding methods[J].Yakugaku Zasshi Journal of the Pharmaceutical Society of Japan,2010,130(1):75-80.
[22]李强,陈锦屏.杏仁中苦杏仁甙的水提取工艺及其含量的测定[J].食品科学,2006,27(9):140-143.
[23]BOLARINWA I F,ORFILA C,MORGAN M R.Amygdalin content of seeds,kernels and food products commercially-available in the UK[J].Food Chemistry,2014,152(2):133-139.