苦杏仁资源加工与综合利用研究进展

张清安,姚建莉

State-of-the-Art on the Processing and Comprehensive Utilization of the Apricot Kernels

QingAn ZHANG,JianLi YAO

表2 苦杏仁脱苦方法比较

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]