FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (9): 140-143.

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Water Extracting Process for Amygdalin in Almond and Its Content Determination

 LI  Qiang,   Chen-Jin-Ping   

  1. Department of Food Engineering, Shaanxi Normal University, Xia’n 710062, China
  • Online:2006-09-15 Published:2011-10-20

Abstract: In this paper, amygdalin was extracted by water and determined by ultraviolet spectrophotometry. The solvent was methanol, the detection wavelength was 219nm. And the effects of the ratio between amygdalin and water as extracting solvent at different solid-liquid rates, the soaking time and the length of extracting time were discussed. The experimental results indicated that the concentration is in the range of 0.01~0.10mg/mg with the r as 0.9996. The recovery is from 99.751% to 102.124%, and the coefficient of variation is 0.9749%. This method is rapid, simple, stable and accurate, reliable; the effectiveness orders with different ratios of amygdalin and water are: extracting time>solid-liquid ratio>soaking time. The optimum technological conditions are: extracting time 20min, solid-liquid ratio 1:10, soaking time 30min and 2 times extract.

Key words: amygdalin, extraction, determination