野巴旦杏营养成分及苦杏仁苷的测定

对新疆特有资源野巴旦杏的多种营养成分和药用成分进行测定。分别用索氏抽提法、微量凯氏定氮法测定野巴旦杏中脂肪、蛋白质,用氨基酸分析仪测定多种氨基酸含量,原子吸收法测定多种元素,紫外法及反相高效液相法测定天然苯甲醛及苦杏仁苷。测定结果表明野巴旦杏中含脂肪53.09%、蛋白质24.2%、氨基酸总量14.57%,并含多种微量元素,脱脂样品中苯甲醛及苦杏仁苷含量分别为1.363%、5.320%。野巴旦杏具有很好的利用开发价值。     

Protein Content and Oil Composition of Almond from Moroccan Seedlings: Genetic Diversity, Oil Quality and Geographical Origin

The protein and oil content and the fatty acid profile of the kernels of selected almond genotypes from four different Moroccan regions were determined in order to evaluate the kernel quality of the plant material of these different regions. The ranges of oil content (48.7–64.5 % of kernel DW), oleic (61.8–80.2 % of total oil), linoleic (11.4–27.0 %), palmitic (5.6–7.7 %), stearic (1.3–3.1 %), and palmitoleic (0.4–0.9 %) acid percentages agreed with previous results of other almond genotypes, but the protein content (14.1–35.1 % of kernel DW) showed that some genotypes had higher values than any previously recorded in almond. Some genotypes from mountainous regions showed kernels with very high oil content as well as high and consistent oleic and linoleic ratio, establishing a possible differentiation according to the geographical origin. These differences may allow establishing a geographical denomination for almond products. In terms of genetic diversity, oleic and linoleic acids were confirmed to be the most variable components of almond oil chemical composition among genotypes. Additionally, the genotypes with extreme favorable values, such as high protein content, could be incorporated into an almond breeding program aiming at an increase in kernel quality.     

沙生植物长柄扁桃种子油营养成分分析

探讨以长柄扁桃为原料开发新型食用植物油的可能性。采用国家标准对内蒙古产长柄扁桃仁压榨油进行了常见理化指标、营养成分、卫生指标分析及急性毒性试验研究。长柄扁桃种子油理化性能良好,是一种营养丰富的植物油源;总砷、铅、及黄曲霉毒素B_1含量符合食用植物油卫生标准;急性毒性实验结果初步判定其安全性。长柄扁桃油可开发为新型高品质食用油。     

杏仁壳流化床气化实验研究

在流化床生物质气化炉内,采用空气作为气化剂,对杏仁壳进行了气化实验研究。实验表明：产生的燃气热值在4741～5418kJ／Nm^3之间,主要燃气成分含量为CO：15．4％～18．7％,H2：9．9％～14．7％,CH4：2％～2．5％,气化炉最佳气化温度为700℃,产气率为0．41m^3／Kg。     

野巴旦杏中制备天然苯甲醛

为了对新疆特有资源野巴旦杏中天然苯甲醛进行制备，将其超声脱脂后，以紫外法测定天然苯甲醛含量；对水蒸气蒸馏、石油醚萃取、旋转蒸发浓缩制备苯甲醛的环节进行收率考察。测得野巴旦杏中苯甲醛的含量为1.264％：确定条件下，平均制备回收率为83．99％，RSD为3．0％：天然苯甲醛实际产率可达83．60％，RSD为1.7％。故该条件下制备天然苯甲醛可行，收率稳定。     

微波辐照巴旦杏核壳制备活性炭及其吸附性能研究

以巴旦杏核壳为原料,采用微波辐照法制备活性炭。考察了活化条件对活性炭得率和吸附性能的影响。研究结果表明,在活化剂种类、活化剂用量、微波功率和辐照时间4个因素中,微波辐照时间对活性炭质量指标影响最大,延长时间可以提高其产品的得率和吸附性能。巴旦杏核壳基质活性炭的最佳制备工艺：巴旦杏核壳10g,固液比1：3（g：mL）,磷酸质量分数40％、浸溃24h,微波功率640W、活化时间16min。在此条件下制得的活性炭的亚甲基蓝吸附值为231．5mg/g,活性炭得率为56．8％。二级动力学模型能很好的描述巴旦杏核壳活性炭对亚甲基蓝大分子的吸附动力学过程。吸附符合Freundlich吸附等温线方程。     

Changes in volatile compounds and sensory quality during toasting of Spanish almonds

Toasting is one of the most important unit operations in turrón manufacture. The main objective was to study changes in volatile compounds and sensory odour and aroma during almond toasting. Two almond cultivars were studied 'Comuna' and 'Marcona'. CIE L * a * b * colour, instrumental aroma and sensory odour and flavour were evaluated in toasted almonds (200 °C: the most popular temperature for almond toasting in convection ovens) at five times from 12 to 23 min. The main pyrazines found were: 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine and 2,4-dimethyl-3-ethylpyrazine. Pyrazines, furans and pyrroles concentrations in 'Comuna' almonds were higher than in 'Marcona' samples at the end of toasting; however, sensory analysis showed that 23 min were too long for 'Comuna' almonds (burnt notes) and shorter toasting time must be applied. Based on both instrumental and sensory colour and aroma data, the recommended toasting time at 200 °C in convection ovens for 'Comuna' and 'Marcona' almonds should be 20 min.     

扁桃果皮熊果酸提取工艺优化及体外抗氧化活性研究

在单因素试验的基础上,采用正交试验优化扁桃果皮中熊果酸的提取工艺参数,并通过还原能力、DPPH·、·OH及小鼠红细胞氧化溶血试验进行抗氧化活性评价。结果表明:扁桃果皮中熊果酸最优提取工艺参数为乙醇浓度65%、提取温度80℃、料液比120(g/mL)、提取时间1.5h,该条件下,熊果酸提取率为2.89%。熊果酸浓度为0.1mg/mL时,扁桃果皮熊果酸具有良好的还原能力,对DPPH·和·OH的最大清除率分别为87.87%,62.11%;熊果酸浓度为0.6 mg/mL时,对小鼠红细胞氧化溶血抑制率为97.83%。