桃仁化学成份

  桃仁化学成份

  种子含苦杏仁甙(Amygdalin)、杏仁酶(Emulsin)。

  桃仁苦杏仁甙(amygdalin),24-亚甲基环木菠萝烷醇(24-methylene cycloartanol),柠檬甾二烯醇(citrostadienol),7-去氢燕麦甾醇(7-dehydroavenasterol),野樱甙(prunasin),β-谷甾醇(β-sitosterol),菜油甾醇(campesterol),β-谷甾醇-3-O-β-D-吡喃葡萄糖甙(β-sitosterol-3-O-β-D-glucopyranoside),菜油甾醇-3-O-β-D-吡喃葡萄糖甙(campesterol-3-O-β-D-glucopyranoside),β-谷甾醇-3-O-β-D-(6-O-棕榈酰)吡喃葡萄糖甙[β-sitosterol3-O-β-D-(6-O-palmityl)glucopyranoside],β-谷甾醇-3-O-β-D-(6-O-油酰)吡喃葡萄糖甙[β-sitosterol3-O-β-D-(6-0-oleyl)glucopyranoside],菜油甾醇-3-O-β-D-(6-O-棕榈酰)吡喃葡萄糖甙[campesterol3-O-β-D-(6-O-palmityl)glucopyranoside],菜油甾醇-3-O-β-D-(6-O-油酰)吡喃葡萄糖甙[campesterol3-O-β-D-(6-O-o-leyl)glucopyranoside],甲基-a-D-呋喃果糖甙(methyl-a-D-fructofuranoside),甲基-β-D-吡喃葡萄糖甙(methyl-β-D-glucopyranoside),色氨酸(tryptophane),葡萄糖(glucose)及蔗糖(sucrose)。还含绿原素(chlorogenic acid),3-咖啡酰奎宁酸(3-caffeoylquinic acid),3-对香豆酰奎宁酸(3-ρ-coumaroylquinic acid),3-阿魏酰奎宁酸(3-feruloylquinic acid),甘油三油酸酯(triolein)。又从桃仁中分离到2种蛋白质成分PR-A和PR-B,有强的抗炎镇痛药理活性。桃仁油富含不饱和脂肪酸,主要为油酸(oleic acid)和亚油酸(linoleic acid)。