苦杏仁资源加工与综合利用研究进展

doi:10.3864/j.issn.0578-1752.2019.19.013

Abstract

Abstract:

Apricot kernel is an excellent pharmaceutical and food resource, with high values of nutrition and commercial utilization. Recently, apricot kernel and its products are increasingly important in demand in the market, while about 80% of the total productions of apricot kernels are sold in the form of raw materials, and the highly value-added priority was not reflected by processing. The main reasons are that the industrial concentration of factories is lower, the amounts of large-scale companies are small, and the technology employed in the companies falls behind, which results in the lowly integrated utilization and lowly added value of the products from the apricot kernels, as well as great loss of some important constituents and pollution to the environment. Thus, it is significant and emergent to efficiently achieve the comprehensive utilization of the apricot kernels with the modern processing technology, to reduce the waste of apricot kernels resources and to improve its added value of products. Based on the literature available, the status and problems occurring were firstly reviewed about the skin-removing, debitterizing and drying of the apricot kernels in this paper. Afterwards, the summaries were concluded on the extraction and purification of the oils, essential oils, proteins and amygdalin of the apricot kernels, especially for the comparison of the advantages and disadvantages of the methods employed and the status of the products being developed from the components of apricot kernels, and then some suggestions were also put forward. All these contents would provide the theoretical basis and technical support for the comprehensive utilization of the apricot kernels and promote its added value, hence achieving a good development of the apricot kernels industry in China. Finally, the solutions and outlook were also made about the key technologies restricting the deeply processing of apricot kernels. To be specific, the first suggestion was that the modern green skin-removing technology should be adopted to replace the traditionally boiling-water blanching method, and to strengthen the efficient recycling and utilization of the active ingredients in water of blanching and the development of the removed skins for some highly value-added products. Secondly, some novel techniques including ultrasonically-accelerated debitterizing, etc should be employed in the debitterizing of apricot kernels, so as to reduce the nutrient loss and the discharge of wastewater during the debitterizing processing. Thirdly, the innovation should be strengthened about the technology of the simultaneous extraction and utilization of the main components of apricot kernels and its practice, by which the oils could be effectively extracted, and the activity of beta-glucosidase, the denaturation of the proteins and the degradation of amygdalin could also be inhibited and not influenced, so as to maximize the comprehensive utilization of apricot kernels. In a word, the research about the processing of apricot kernels should be centered on the recycling of the by-products and the development of some novel highly value-added products from apricot kernels, and the integration degree should also be improved about the industries of apricot kernels, hence raising the market value and the economic benefits of the apricot kernels. All these contents would promote the well development of the apricot kernels industry, and which was also the meaning and purpose of this paper.

Key words: apricot kernels, oils, protein, amygdalin, processing, utilization

ZHANG QingAn,YAO JianLi. State-of-the-Art on the Processing and Comprehensive Utilization of the Apricot Kernels[J].Scientia Agricultura Sinica, 2019, 52(19): 3430-3447.

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Figures/Tables 6

Table 1

Various nutritional components and properties of apricot kernels"

苦杏仁原料 Raw material of apricot kernels	特性 Feature	有效成分 Effective constituent	营养价值 Nutritive value
苦杏仁皮 The coat of apricot kernels	苦杏仁的深黄色或红棕色的种皮 Seed coat of dark yellow or reddish brown of apricot kernels	多酚类化合物 Polyphenol compound	具有高抗氧化能力,减少细胞增殖,抗炎和化学保护的功能^[9] High antioxidant capacity, reducing cell proliferation, anti-inflammatory and chemical protection
		黑色素 Melanin	光保护作用、抗氧化、抗蛇毒、治疗帕金森症、抑制艾滋病毒复制等作用^[10] Photoprotective effect, antioxidant, anti-snake venom, treatment of Parkinson's disease, inhibition of HIV replication, etc
		功能性膳食纤维 Functional dietary fiber	预防结肠癌、胆结石,治疗便秘、肥胖的作用^[11] Prevention of colon cancer, gallstones, treatment of constipation and obesity
苦杏仁油 The oil of apricot kernels	在-10℃仍保持澄清,-20℃凝固, 为不干性油 Non-drying oil, remains clear at -10℃, solidifies at -20℃	亚油酸、亚麻酸、棕榈酸、油酸、硬脂酸等不饱和脂肪酸^[12] Unsaturated fatty acids such as linoleic acid, linolenic acid, palmitic acid, oleic acid and stearic acid	对皮肤表皮脂质屏障的形成、表皮细胞的角化具有重要作用^[13] Contributes to the formation of skin lipid barrier and keratinization of epidermal cells
苦杏仁油 The oil of apricot kernels		维生素E和植物甾醇等 Vitamin E and phytosterol	抗氧化、维持生育和调节免疫系统的作用^[14] Oxidation resistance, maintain fertility and regulate immune system
苦杏仁精油 Essential oil of apricot kernels	金黄色具有苦杏仁味的辛辣液体 A golden, spicy liquid with a apricot kernels flavor	苯甲醛及其衍生物组成的复合体^[15] A compound composed of benzaldehyde and its derivatives	具有抗炎、抗微生物、抗菌、杀虫、抗病毒的作用^[16] Anti-inflammatory, anti-microbial, anti-bacterial, insecticide, anti-virus effect
苦杏仁蛋白 The protein of apricot kernels	优质的植物蛋白 High quality vegetable protein	蛋白含量高、氨基酸种类较为齐全、分子量较小易于消化吸收^[17] High protein content, complete variety of amino acids easy to digest and absorb	满足人类对蛋白的需要,预防心脑血管疾病^[18] To meet the needs of human protein and prevent cardiovascular and cerebrovascular diseases
苦杏仁苷 Amygdalin of apricot kernels	极易在酶作用下水解 Easily hydrolyzed by enzymes	苯甲醛 Benzaldehyde	可镇痛、抗突变、增强人体免疫力 ^[19] Analgesic, anti-mutation and enhancing human immunity
苦杏仁苷 Amygdalin of apricot kernels	极易在酶作用下水解 Easily hydrolyzed by enzymes	氢氰酸 Hydrocyanic acid	可抑制呼吸中枢,起镇咳、平喘作用^[20] Inhibiting the respiratory center to relieve cough and asthma

Table 1

Fig. 1

Table 2

Comparison of debitterizing methods of apricot kernels"

方法 Method		操作要点 Operating point	优点 Advantage	缺点 Disadvantage	参考文献 Reference
传统脱苦方法 Traditional debitterizing method	带皮冷水拔苦法 Debitterizing with cold water	将带皮的苦杏仁用温水浸泡软化,再多次换冷水浸泡,用时7—8 d Soak the apricot kernels with warm water to soften, and then change the cold water to soak for several times, using 7—8 days	脱苦同时可达到去皮的目的 Peel the skin at the same time	耗时长,用水量大 Time-consuming, waste of water resources	[33]
	去皮冷水脱苦法 Debitterizing with cold water after peeling	将去皮苦杏仁浸泡在冷水中,每天换水3—4次,室温下浸泡4—5 d Soak peeled apricot kernels in cold water. Change the water 3—4 times a day. Soak at room temperature for 4—5 days	操作较为简单 Simple operation	用时较长,用水量大,浪费副产物 Time-consuming, waste of water resources, waste by-product	[34]
	去皮酸处理脱苦法 Acid treatment after peeling to debitterizing	将去皮苦杏仁于酸溶液中浸泡或煮沸后捞入清水中,次日再热酸处理 Soak or boil peeled apricot kernels in acid solution and remove them into clear water	所需时间较短 Save time	挥发出氢氰酸浓度大,易污染空气甚至造成中毒事故 Volatile hydrocyanic acid concentration, easy to pollute the air and even cause poisoning accidents	[35]
	去皮热水脱苦法 Hot water to debitterizing after peeling	将去皮苦杏仁浸没于热水中保温脱苦,5—6 h即可脱苦完全 Soak peeled apricot kernels in hot water for 5—6 h to debitterizing completely	操作简便,用时较短 Save time and effort	用水量较大,易污染环境 Waste of water resources, easy to pollute the environment	[34]
	去皮酸碱交替处理脱苦法 Alternating treatment of acid and alkali to debitterizing after peeling	将去皮苦杏仁用HCl溶液浸泡48 h, 再用Na₂CO₃处理,去苦率达95.9% The peeled apricot kernels were soaked in HCl solution for 48 h, and then treated with Na₂CO₃. The rate of bitterness removal was 95.9%	用时较短,去苦率高 Save time, efficient debitterizing	操作较为繁琐,易对环境造成污染 Cumbersome operation, easy to pollute the environment	[24]
快速脱苦法 New method of relieving bitterness	真空脱苦法 Vacuum debitterizing method	柠檬酸溶液浸泡下真空脱苦20 min, 温度为82℃,真空度0.09 MPa The apricot kernels was soaked in citric acid solution for 20 min in vacuum, with a temperature of 82 ℃ and a vacuum degree of 0.09 MPa	用时短,节省能耗 Save time and energy	需对馏出液及真空泵中水进行脱毒处理、苦杏仁需粉碎 Detoxification treatment should be carried out on distillate and water of vacuum pump, and apricot kernels should be crushed	[36]
	超声波脱苦法 Ultrasonic debitterizing method	料液比1:10的室温条件下半小时左右超声处理即可达到传统浸泡脱苦3— 4 d的效果 At room temperature with the ratio of material to liquid 1:10, ultrasonic treatment can achieve the traditional soaking effect of 3—4 d	用时短,用水少,便于回收利用副产物,易于操作 Save time and water, easy to recycle and use by-products, easy to operate	需要使用超声设备、能耗高 Need to use ultrasonic equipment, high energy consumption	[37]
	微波脱苦法 Microwave debitterizing method	水温70℃,料液比1:30,微波输出功率750 W脱苦13 min即可脱苦完全 70℃ warm water, the ratio of material to liquid was 1:30, and the microwave output power was 750 W for 13 min	用时短,效率高 Short time, high efficiency	耗水量大,操作复杂 Waste of water resources, cumbersome operation	[38]
	生物技术脱苦法 Biotechnological method to debitterizing	采用酶或者微生物处理苦杏仁,使苦杏仁苷降解达到脱苦目的 Using enzyme or microorganism to treat apricot kernels and amygdalin degradation to achieve the purpose of reducing bitterness	脱苦效果较为彻底 Debitterizing thoroughly	脱苦前处理工作繁琐,苦杏仁需粉碎、成本较高,工艺复杂,不易推广 Cumbersome pretreatment operation, apricot kernelss need to be crushed, high cost, complex technology, not easy to promote	[39-40]

Table 2

Table 3

Comparison of oil extraction from apricot kernels"

方法 Method	操作要点 Operating point	优点 Advantage	缺点 Disadvantage	参考文献 Reference
有机溶剂浸提法 Organic solvent extraction	苦杏仁粉+有机溶剂→回流提取→过滤→旋蒸→真空z干燥挥溶→苦杏仁油 Apricot kernels powder + Organic solvent→ Reflux extraction→filtration→Spin steaming→ Vacuum drying dissolves→ Apricot kernels oil	提取效率较高,所得油脂氧化稳定性好 High extraction efficiency, good oxidation stability of the oil	有机溶剂会使油脂呈黄色、有轻微异味,需经后续脱色、脱胶处理,还存在溶剂回收困难和产品有机溶剂残留问题 Inferior oil, need to be decolorized and degummed, solvent residue	[48] [49]
冷榨法 Cold pressed method	苦杏仁→轻度粉碎+水分调质→螺旋压榨机压榨两次→静置过滤→苦杏仁油 Apricot kernels→Mild crushing + Moisture conditioning→Press twice with a screw press→Let stand and filter→Apricot kernels oil	所得油脂水分及挥发物含量可达食用油要求,不饱和脂肪酸、生育酚等含量较高,氧化稳定性较好 Meet edible oil standards, the content of unsaturated fatty acid and tocopherol is high, the oxidation stability is good	出油率低,所得油脂氰化物含量较高,需要进行脱氰化物处理 Low oil yield, high cyanide content in oil, need decyanation	[50-51]
热榨法 Hot pressing method	苦杏仁→烘箱烤制→轻度粉碎+水分调质→螺旋压榨机压榨两次→静置过滤→苦杏仁油 Apricot kernels→Bake in oven→Mild crushing + Moisture conditioning→ Press twice with a screw press→ Let stand and filter→ Apricot kernels oil	不存在溶剂残留问题,提取效率高,较为节约成本,所得油脂不饱和脂肪酸高,游离脂肪酸少 Solvent-free residue, high extraction efficiency, cost saving, high unsaturated fatty acid and less free fatty acid	高温烤制过程中,会使苦杏仁中营养物质氧化降解,不利于下游产品的加工利用,会使油脂颜色加深 Degradation of nutrients by oxidation, downstream products are difficult to process and utilize, deep grease color	[52-53]
超临界CO₂萃取法 Supercritical CO₂ extraction	将苦杏仁粉碎至30目,设置超临界萃取条件,得到超临界CO₂萃取苦杏仁油 Crushed apricot kernels to 30 meshes and set supercritical extraction conditions to obtain supercritical CO₂ extraction of apricot kernels oil	方法便捷,提取效率高,无溶剂残留,后续残渣可再加工利用,所制油脂无需再精炼处理 Convenient and efficient method, solvent-free residue, the follow-up residue can be reprocessed and used, the oil need not be refined again	所得苦杏仁油生育酚、磷脂含量显著低于其他方法,油的稳定性较差,设备昂贵、能耗较大 Tocopherol and phospholipid are low, oil is less stable, equipment expensive, high energy consumption	[54-56]
超声波提取法 Ultrasonic extraction	提取时间43.95 min,提取温度72℃,得苦杏仁油,料液比19.8:1,超声频率40 kHz Extraction time was 43.95 min, extraction temperature was 72℃, and apricot kernels oil was obtained. The ratio of solid to liquid was 19.8:1, and ultrasonic frequency was 40 kHz	提高浸出率,简化工艺, 常温、常压既可进行实验,溶剂挥发少,易回收 Improve the leaching rate, simplify the process, room temperature and pressure can be tested, less volatile solvent, easy to recover	提取时间较长,易引起油脂的氧化,产生不良风味 Time-consuming, easy to cause oxidation of oil and produce bad flavor	[57]

Table 3

Table 4

Comparison of protein extraction from apricot kernels"

方法 Method	操作要点 Operating point	优点 Advantage	缺点 Disadvantage	参考文献 Reference
醇提法 Alcohol extraction	苦杏仁粉+去离子水→搅拌离心→沉淀→洗涤→冻干→苦杏仁蛋白 Apricot kernels powder + Deionized water→Stir and centrifuge→Precipitation→Washing→ Freeze- dried→Apricot kernels protein	安全无毒,操作简便,成本低 Safe and non-toxic, easy to operate and low cost	操作时间长 Time-consuming	[60]
碱溶酸沉法 Alkali-solution and acid-isolation extraction	用强碱溶液对苦杏仁中蛋白质进行浸提,再调节上清液的pH至等电点,使蛋白质沉淀析出 The protein in apricot kernels was extracted with strong alkali solution, and then the pH of supernatant was adjusted to isoelectric point, so that the protein precipitated	提取率高,所得蛋白泡沫稳定性较好 High extraction efficiency, the protein foam was stable	用时长,所需温度高,耗能多,易导致蛋白质变性和有害物质生成 Time-consuming, energy consumption, easily leads to protein denaturation and the formation of harmful substances	[61-62]
酶法提取 Enzymatic extraction method	苦杏仁→蛋白酶水解→离心→沉淀→浓缩干燥→蛋白质提取物 Apricot kernels→Hydrolysis with protease→ Centrifugation→Precipitation→Concentrate and dry→Apricot kernels protein	提取效率高,可提高蛋白质的抗氧化活性,可改良蛋白质加工功能特性 High extraction efficiency, improved antioxidant activity and processing function of protein	所需时间较长,操作过程较为复杂 Time-consuming, cumbersome operation	[63-64]
反胶束法 Reverse micelle method	苦杏仁粉+ 反胶束溶液离心→前萃取液+缓冲液→离心透析→冷冻干燥→蛋白粉 Apricot kernels powder + Reverse micelle solution → Contrifuge→ Preextraction solution + Buffer solution→ Centrifugal dialysis→ Freeze drying→ Apricot kernels protein powder	缩短工艺流程,降低能耗,所得蛋白具有抑制人结肠癌细胞生长的独特活性 Short process, reduce energy consumption, The protein obtained has the unique activity of inhibiting the growth of human colon cancer cells	操作方法复杂,对工艺要求高,不易推广 Cumbersome operation, not easy to popularize	[65]
超声波辅助盐溶法 Ultrasonic assisted salt dissolution method	脱脂苦杏仁粉+磷酸盐缓冲溶液→超声波辅助提取→离心→超滤→浓缩干燥→苦杏仁分离蛋白 Degreased apricot kernels powder + Phosphate buffer→ Ultrasonic assisted extraction→ Contrifuge→ Ultrafiltration→ Concentrate and dry→ Apricot kernels protein	提取率高,条件温和,对蛋白质破坏小,所得蛋白功能特性较好 High extraction efficiency, mild conditions, little damage to protein, better functional properties of protein	需要使用超声设备,生产成本较高 Ultrasonic equipment required, high production	[66]
微波辅助盐溶法 Microwave assisted salt dissolution method	脱脂苦杏仁粉+磷酸盐缓冲溶液→微波辅助提取→离心→超滤→浓缩干燥→苦杏仁分离蛋白 Degreased apricot kernels powder + Phosphate buffer→Microwave assisted extraction→ Contrifuge→ Ultrafiltration→ Concentrate and dry→ Apricot kernels protein	提取时间短,提取效率较高 High extraction efficiency	所得蛋白功能特性一般 The obtained proteins have general functional properties	[66]

Table 4

Table 5

Comparison of amygdalin extraction from apricot kernels"

方法 Method	操作要点 Operating point	优点 Advantage	缺点 Disadvantage	参考文献 Reference
水提法 Water extraction	以水为溶剂,在沸腾状态下,使苦杏仁苷从苦杏仁内部向水中转移 Using water as solvent, amygdalin was transferred from inside apricot kernels to water under boiling condition	水对苦杏仁组织穿透能力强,提取效率高,在生产上使用安全,可同时提取到其他水溶性成分 Water has strong penetrating ability to apricot kernels tissue, high extraction efficiency, safe use in production, and can extract other water-soluble components at the same time	提取液中蛋白质含量高,易于变质发霉,提取时料液比较大,难于浓缩,热水使D-型苦杏仁苷易发生差向异构化 The extracted liquid has high protein content and is prone to deterioration and mildew, hot water makes D-type amygdalin prone to differential isomerization	[68-69]
醇提法 Alcohol Extraction method	采用回流提取和水浴震荡提取,而后将提取液浓缩结晶即可得到苦杏仁苷粗品 The crude amygdalin was extracted by reflux extraction and water bath shock extraction, then concentrated and crystallized the extract	操作简便,效果较好,易于推广 Easy to operate, good extraction effect and easy to spread	耗时较长,提取效率较低 Time-consuming, cumbersome operation, low extraction efficiency	[70-71]
超声波提取 Ultrasonication extraction	采用超声波处理苦杏仁提取苦杏仁苷 Amygdalin was extracted from apricot kernels by ultrasonic treatment	提取率高,杂质含量低,有效成分含量高,免去了高温对提取成分的影响,节省能源,产生废弃物少 High extraction efficiency, low impurity content, high active component content of amygdalin, saves energy and produces less waste	需要使用超声波设备,成本较高 Need to use ultrasonic equipment, high cost	[72-73]
微波辅助提取 Microwave assisted extraction	采用微波处理苦杏仁提取苦杏仁苷 Amygdalin was extracted from apricot kernels by microwave treatment	可以快速杀酶且无须烘干 The enzyme can be destroyed quickly without drying	市场上尚无工业化生产设备,受热均匀性暂时难以解决,缺乏标准化方法 Lack of industrial production equipment and standardized methods, heat uniformity is difficult to solve	[74]

Table 5

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