Study on Extracting Process of Amygdalin from Almond Pollen

Abstract

Abstract: This research discussed the effects of different solvents on the yield of amygdalin from almond pollen. The influences of concentrations of the solvent, solid-liquid ratio, ultrasonic treatment time and extract time were also discussed. The method of UV spectrophotometry was used to determinate quantity of amygdlin. Results indicated that the best extraction solvent is ethanol, and the optimum technological conditions are concentration of ethanol 100%, solid-liquid ratio 1:7, ultrasonic treatment time 30 min, and extract time 12 h. On these conditions the content of amygdalin extracted from almond pollen is 6.1%.

Key words: almond pollen, amygdalin, extraction

ZHANG Hong-Cheng, YIN Ce, DONG Jie, LI Chun-Yang, CHEN Cui-Li. Study on Extracting Process of Amygdalin from Almond Pollen[J]. FOOD SCIENCE, 2007, 28(7): 236-241.

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Study on Extracting Process of Amygdalin from Almond Pollen

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