苦杏苷,苦杏仁甙,扁桃苷,扁桃甙,苦扁桃仁甙

The content of amygdalin was measured by HPLC. 苦杏仁苷含量采用HPLC法測(cè)定。

Results: There was difference in Amygdalin contents among the different processed products and the crude. 結(jié)果:苦杏仁苷含量順序?yàn)樯?火單品>炒品>火單炒品。

The result s howed that the amygdalin from Fujian was 2.37%, from Anhui was 1.38%, from Xinji ang was 2.06%. 結(jié)果表明，福建產(chǎn)的桃仁苦杏仁甙含量為2.

A suitable method for extraction of amygdalin from hawthorn has been established. 建立了從山楂中提取苦杏仁甙的方法,樣品先用石油醚脫脂,然后用甲醇進(jìn)行索氏提取。

Results Temperature was the main influencing factor of amygdalin content, then came humidity and storage time. 結(jié)果溫度是影響苦杏仁苷含量的主要因素，其次是相對(duì)濕度和貯存時(shí)間。