Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an 710062, Shaanxi Province, PR China.
Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an 710062, Shaanxi Province, PR China.
Ultrason Sonochem. 2019 Nov;58:104614. doi: 10.1016/j.ultsonch.2019.104614. Epub 2019 May 28.
Ultrasound has been regarded as an efficient novel technique for debitterizing of the apricot kernels, but its influence is severely concerned on the possible epimerization of d-amygdalin to the l-amygdalin, a more potentially toxigenic compound. Considering this, the experiments were conducted to investigate the epimerization of d-amygdalin and the volatile components in the debitterizing water, which were separated and identified by the high performance liquid chromatography (HPLC) and gas chromatography with a mass spectrometer (GC-MS), respectively. The results indicate that the ultrasonically-debitterizing did not cause the epimerization of d-amygdalin to the l-amygdalin, while the procedure can be greatly accelerated due to the rapid mass transfer and degradation of d-amygdalin induced by ultrasound irradiation. In addition, the water from the ultrasonically-debitterizing of apricot kernels exerted more aromas compared with that of the conventional debitterizing, which might have more applications about this kind of water. In a word, ultrasound can be safely applied in the debitterizing industry of apricot kernels.
超声技术已被视为一种有效的新型杏仁脱苦技术，但人们严重关注其可能会导致苦杏仁苷（d-扁桃苷）外消旋化为更具潜在毒性的 l-扁桃苷。有鉴于此，本研究通过高效液相色谱（HPLC）和气相色谱-质谱联用（GC-MS）分别对脱苦水中的 d-扁桃苷外消旋化和挥发性成分进行了分离和鉴定，以探讨超声对 d-扁桃苷外消旋化和挥发性成分的影响。结果表明，超声脱苦不会引起 d-扁桃苷向 l-扁桃苷的外消旋化，而超声辐射诱导的快速传质和 d-扁桃苷降解可大大加速脱苦过程。此外，与传统脱苦相比，杏仁超声脱苦后的水中散发出更多的香气，这可能使其在该类水中有更多的应用。总之，超声技术可安全地应用于杏仁脱苦工业。
