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[Microwave processing method of semen Armeniacae Amarum].

L Zhang, Q Yao, H Xie

Zhongguo Zhong Yao Za Zhi = Zhongguo Zhongyao Zazhi = China Journal of Chinese Materia Medica

|March 1, 1991

Summary

This summary is machine-generated.

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Microwave processing of apricot kernels (Semen Armeniacae Amarum) effectively inactivates amygdalase without reducing amygdaloside content. This study optimizes microwave treatment time and temperature for apricot kernel processing.

Area of Science:

Food Science and Technology
Agricultural Chemistry

Context:

Apricot kernels (Semen Armeniacae Amarum) contain amygdalin, which can release toxic hydrogen cyanide.
Traditional processing methods may affect the nutritional value and safety of apricot kernels.
Microwave processing offers a novel approach to treat apricot kernels.

Purpose:

To investigate the efficacy of microwave processing on Semen Armeniacae Amarum.
To determine the optimal microwave treatment parameters (time and temperature).
To evaluate the impact of microwave processing on amygdalase activity and amygdaloside content.

Summary:

Microwave processing completely inactivated amygdalase in Semen Armeniacae Amarum.
Amygdaloside content remained unchanged after microwave treatment.

Related Experiment Videos

The study explored the relationship between microwave processing time, temperature, and the inactivation of amygdalase.

Impact:

Provides a safe and efficient method for processing apricot kernels.
Preserves the valuable amygdaloside content in Semen Armeniacae Amarum.
Establishes optimal conditions for industrial application of microwave technology in food processing.