桃仁的主要成分、生物活性及减毒脱苦研究进展

Recent Advances in the Main Components, Biological Activities, and Detoxification of Peach Kernel

摘要:

桃仁富含多种营养和活性成分,是一种药食两用的优质资源。桃仁活性成分种类繁多,作用机制复杂,含有不饱和脂肪酸、蛋白质、黄酮类、苯丙素类及氰苷类化合物等多种生物活性成分,这些成分赋予了桃仁的抗凝血、抗动脉粥样硬化、抗氧化及抗肿瘤等活性。然而,桃仁中还含有苦杏仁苷,这一成分虽然具有一定的生物活性,却也存在一定的毒性和苦味问题,限制了桃仁在食品工业中的广泛应用。该文系统综述了桃仁的主要成分和生物活性,并梳理了苦杏仁苷的毒性及其脱除方法,介绍了传统炮制方法和现代加工技术(如超声波、发酵、微波等)在减毒脱苦方面的研究进展,旨在为桃仁的精深加工和高效利用提供参考和思路,特别是推动其在功能性食品中的创新应用。

Abstract:

Peach kernel, a dual - purpose food and medicinal material, is rich in nutrients and bioactive components. It contains unsaturated fatty acids, proteins, flavonoids, phenylpropanoids, and cyanogenic glycosides, which endow it with anticoagulant, anti - atherosclerotic, antioxidant, and anti - tumour activities. However, the presence of amygdalin in peach kernel restricts its extensive application in the food industry due to toxicity and bitterness. This review systematically examines the main components and bioactivities of peach kernel, discusses amygdalin's toxicity and removal methods, and highlights advances in traditional processing and modern detoxification technologies like ultrasound, fermentation, and microwave. The goal is to provide a basis for the deep processing and application of peach kernel, promoting its innovative use in functional foods.