【摘要】 目的:比较苦杏仁硫熏和非硫熏炮制品中二氧化硫残留量和苦杏仁苷含量,阐明硫磺熏蒸对苦杏仁质量的影响,并对苦杏仁硫熏品进行快速鉴别。方法:运用离子色谱法测定苦杏仁不同炮制品中二氧化硫残留量;采用高效液相色谱法测定苦杏仁不同炮制品中苦杏仁苷的含量;采用傅里叶变换红外光谱法对苦杏仁不同炮制品进行快速鉴定。结果:苦杏仁不同炮制品经过硫磺熏蒸后,二氧化硫残留量大幅升高,苦杏仁苷含量明显下降,通过红外光谱可以较好的将硫熏品和非硫熏品进行区分。结论:硫磺熏蒸可使苦杏仁更易保存,但会影响苦杏仁质量,故在对苦杏仁进行硫熏时应注意掌握硫磺用量、熏蒸时间等,进行合理质控。更多还原

【Abstract】 Objective: To explain the effects on quality of bitter almond through sulfur fumigation and quickly identify sulfur fumigation products of bitter almonds through comparing the content of sulfur dioxide and amygdalin in different processed bitter almonds.Methods: Ion chromatography was used to determine the residual of the sulfur dioxide in different processed products of bitter almonds.HPLC(FTIR) was used to determine the content of amygdalin in different processed bitter almonds.Flourier Transformation Infrared Spectroscopy was used to quickly identify the different processed products.Results: After the sulfur fumigation,sulfur dioxide residues increased significantly in bitter almonds.Meanwhile,the content of amygdalin was reduced,but sulfur and non-sulfur products can be distinguished by FTIR.Conclusion: Sulfur fumigation can make bitter almonds preserve easily,however,it might affect the quality of bitter almonds,so it should control the quality of the sulfur fumigation bitter almonds such as control the amount of sulfur and fumigation time.更多还原