苦杏仁酶为由扁桃、桃子、杏等仁打浆成乳浊液后所得多种糖苷酶的粗酶混合制剂，主要成分为β-葡萄糖苷酶及β-D-半乳糖苷酶和α-D-甘露糖苷酶等，有浆状和粉状制品。
n. emulsin
misc. synaptase ; beta glucosidase
目的建立苦杏仁中苦杏仁酶的闪式提取工艺，并对其工艺条件进行优化。
Objective To establish and optimize the extraction technology of emulsin from Armeniacae Amarum Semen using smashing tissue extraction method.
苦杏仁含有苦杏仁甙，它在酸或酶的作用下，可以分解产生氢氰酸和苯甲醛，氢氰酸剧毒。
The bitter almond contains amygdalin. Acid or enzyme can decompose amygdalin to prussic acid and benzaldehyde. Prussic acid is a poisonous substance.
与水煮法、蒸汽法相比较，微波法灭酶时间短、灭酶彻底，可以最大限度的保存苦杏仁苷。
Comparing with the methods of boiling steaming and frying, the method of microwave not only used shorter time, and extinguished enzyme completely but also remained Amgydalin in great degree.
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