Table 2.
The percentage of amygdalin and the relative contents of other forms in raw, scalded, and stir-fried bitter almonds (mean ± SD, n = 3).
| Origin | Sample | Amygdalin (%) | Neoamygdalin (%) | Total (%) |
|---|---|---|---|---|
| Shanxi | raw | 4.51 ± 0.04 | 1.76 ± 0.02 | 6.27 ± 0.01 |
| scalded | 5.45 ± 0.26 | 1.60 ± 0.43 | 7.04 ± 0.18 | |
| stir-fried | 7.06 ± 0.14 | 0.47 ± 0.01 | 7.54 ± 0.14 | |
| Hebei | raw | 3.70 ± 0.43 | 1.32 ± 0.02 | 5.02 ± 0.32 |
| scalded | 4.75 ± 0.13 | 0.88 ± 0.09 | 5.18 ± 0.31 | |
| stir-fried | 6.80 ± 0.35 | 0.60 ± 0.01 | 7.39 ± 0.38 | |
| the Northeast | raw | 3.84 ± 0.22 | 2.74 ± 0.05 | 6.61 ± 0.20 |
| scalded | 6.69 ± 0.40 | 2.42 ± 0.45 | 9.09 ± 0.78 | |
| stir-fried | 8.82 ± 0.72 | 0.64 ± 0.15 | 9.46 ± 0.56 |