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Amygdalin is mainly found in the kernels and leaves of apricot, almond, peach, nectarines, loquat, plum, apple and black cherry, etc. Amygdalin is not contained in the skin of amygdalin.
Amygdalin is a β-glycoside composed of gentianbiose and amygdalin. Molecular formula: C20H27NO11, molecular weight: 457.428 [6].
The trihydrate is an oblique columnar crystal with melting point of 200℃, and the melting point of anhydrous substance is about 20℃, [α] : 20D-42℃. 1g is soluble in 12mlH2O, 900ml ethanol and 11ml ethanol, easily soluble in boiling water.
The content of amygdalin in bitter almond is about 3%, which is 20~30 times higher than that in sweet almond. The content of amygdalin in the skin tip is slightly higher, and there is no amygdalin in the skin. Raw almonds contain HCN0.179%, 98% hydrocyanic acid (HCN, H-C≡N) is lost in frying, and 3-7% HCN is lost in frying.
Bitter almond protein including decomposition of bitter apricot kernels glucoside enzyme, need to lose its activity in the process of preparation, blanch method, commonly used method is boiling water (90-100 ℃), after the bitter almond in decoction (with skin), should be appropriate to master the length of time (usually about 5 minutes, too long has lost about 34.1% of the original amount, is too short to make bitter apricot kernels glucoside enzyme activity.) Remove, peel, dry, and cook again.
Bitter almond contains 50% fatty acid, which is a high grade lubricating oil and can be eaten, mainly linoleic acid (27%), oleic acid (67%) and palmitic acid (5.2%). It can repel insects, kill bacteria, moisten intestines and soften skin cuticle, etc. However, amygdaloside needs to be removed when preparing, and the oil yield is 44%.