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目的:初步探讨超微粉碎技术对桃仁中苦杏仁苷含量的影响。方法:采用振动低温制备桃仁超微粉,常规方法制备细粉。采用HPLC法测定两种粉体中苦杏仁苷的含量,色谱柱为Hypersil ODS C18(5μm,4.6mm×250mm),流动相为甲醇-水(20∶80),检测波长为210nm。结果:超微粉测得的苦杏仁苷含量较细粉中含量多8.785%。结论:本研究初步表明振动磨低温粉碎可用于桃仁超微粉体的制备。
Objective: To investigate the effect of ultrafine pulverization technology on the content of amygdalin in peach kernel. Methods: The peach kernel superfine powder was prepared by vibration and low temperature, and the fine powder was prepared by the conventional method. The contents of amygdalin in the two powders were determined by HPLC. The chromatographic column was Hypersil ODS C18 (5μm, 4.6mm × 250mm). The mobile phase was methanol-water (20:80) and the detection wavelength was 210nm. Results: The content of amygdalin measured by ultrafine powder was 8.785% more than the content of fine powder. Conclusion: This study preliminary shows that the low temperature grinding vibration mill can be used for the preparation of superfine powder.