刘立轩,李吉宁,陈海燕,李军,徐超,冷晓红
LIU Lixuan,LI Jining,CHEN Haiyan,LI Jun,XU Chao,LENG Xiaohong

• 1:宁夏职业技术学院
• 2:宁夏中药材开发与利用工程技术研究中心
• 3:宁夏大学生态环境学院

摘要(Abstract)：

目的 对苦杏仁药材不同炮制方法炮制品中苦杏仁苷含量、“杀酶保苷”效果及气味特征信息进行对比分析，优选苦杏仁药材最适宜炮制方法。方法 以苦杏仁苷为指标，利用HPLC法测定不同炮制品中苦杏仁苷的含量；以野黑樱苷为指标，利用HPLC定性考察苦杏仁药材不同炮制品的灭酶效果；以电子鼻采集气味信息，得到苦杏仁药材不同炮制品气味特征信息数据。利用IBM SPASS Statistics 22软件进行主成分分析，基于HPLC及电子鼻技术分析结果对比确定苦杏仁药材最适宜的炮制方法。结果 苦杏仁苷含量依次为蒸法>微波法>炒法>砂烫法>燀法>烘法，气味信息主成分分析综合得分排序燀法>微波法>炒法>砂烫法>蒸法>烘法，苦杏仁苷含量与气味主成分分析除燀法、蒸法外结果一致，具有较大相关性，燀法、炒法、蒸法、烘法、微波法、砂烫法6种炮制方法均有良好的“杀酶保苷”效果，蒸法、烘法、砂烫法灭酶效果彻底，微波法灭酶效果较彻底，燀法、炒法灭酶效果不彻底。结论 燀法、炒法为目前苦杏仁最适宜的炮制方法，微波法值得积极推广，试验结果能为优选苦杏仁药材炮制方法提供参考，苦杏仁药材炮制过程中酶是否杀得越彻底越好值得探讨。
Objective The content of amygdalin, the effect of“killing enzyme and protecting glycosides” and the odor characteristics of different processing methods of bitter almond were compared and analyzed, and the best processing method of bitter almond was selected.Methods The content of amygdalin in different processed products was determined by high performance liquid chromatography with amygdalin as an indicator, and the enzymatic inactivation effects of different processed products of bitter almond were qualitatively investigated by high performance liquid chromatography with prunasin as an indicator.The odor information was collected by electronic nose, and the odor characteristic information data of different processed products of bitter almonds was obtained, IBM SPASS Statistics 22 software was used for principal component analysis.Based on the analysis results of HPLC and electronic nose technology, the most suitable processing method of bitter almonds was determined.Results The content of amygdalin was steaming>microwave>frying>sand scalding>chan>baking, the comprehensive score of principal component analysis of odor information was chan>microwave>frying>sand scalding>steaming>baking, the content of amygdalin was consistent with the results of odor principal component analysis except chan and steaming methods, and it was highly correlated, the six processing methods of chan, frying, steaming, baking, microwave and sand scalding all had good effect of“killing enzyme and protecting glycosides”,the effect of steaming, baking and sand scalding was complete, the effect of microwave was more complete, and the effect of blanching and frying was not complete.Conclusion The chan method and frying method were the most suitable processing methods for bitter almon at present, the microwave method was worthy of active promotion, the experimenta results can provide a reference for optimizing the processing method of bitter almonds, whether the enzyme killing effect as thoroughly as possible during the processing of bitter almonds was worth discussing.

关键词(KeyWords)： 苦杏仁药材;炮制;苦杏仁苷;野黑樱苷;电子鼻响应值
bitter almond;processing;amygdalin;prunasin;electronic nose response value

Abstract:

Keywords:

基金项目(Foundation): 宁夏中药材开发与利用人才小高地科研项目(宁人社函[2019]463号);; 中央本级重大增减支项目(2060302)

作者(Author): 刘立轩,李吉宁,陈海燕,李军,徐超,冷晓红
LIU Lixuan,LI Jining,CHEN Haiyan,LI Jun,XU Chao,LENG Xiaohong

DOI: 10.14066/j.cnki.cn21-1349/r.2021.0514

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