Fig. 1. Preparation steps of maesil wines.
Fig. 2. Amygdalin content of flesh and seed from freeze-dried maesil (A) and its changes of a sugared maesil liquid during sugaring periods (B).
Fig. 3. Changes in amygdalin according to the preparation steps of maesil wines.
Fig. 4. Changes in amygdalin of maesil wines over ripening periods for 3 months.
Table 1. HPLC conditions for amygdalin quantification
Table 2. Mean1) values for alcohol content, pH, and titratable acidity of maesil wines during ripening
Table 3. Mean1) values for color characteristics of maesil wines during ripening
참고문헌
- Abban S, Brimer L, Abdelgadir WS, Jakobsen M, Thorsen L. Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5-5.0. Int. J. Food Microbiol. 161: 31-35 (2013) https://doi.org/10.1016/j.ijfoodmicro.2012.11.019
- Bae SJ, Choi HW, Kim SY, Kim BY, Kim HS. Amygdalin contents of maesil and maesil-based products (abstract no. P-65). In: Abstracts: 2017 Fall Conference and Symposium of Korean Society for Food Engineering. November 2, Lakai Sandfine Resort Convention Center, Gangneung, Korea. Korean Society for Food Engineering, Anseong, Korea (2017)
- Cha HS, Hwang JB, Park JS, Park YK, Jo JS. Changes in chemical composition of mume (Prunus mume Sieb. et Zucc) fruits during maturation. Korean J. Postharvest Sci. Technol. 6: 481-487 (1999)
- Chae MH, Park LY, Lee SH. Effect of temperature on changes of maesil (Prunus mume) liqueur during leaching and ripening. Korean J. Food Preserv. 15: 311-316 (2008)
- Chang J, Zhang Y. Catalytic degradation of amygdalin by extracellular enzymes from Aspergillus niger. Process Biochem. 47: 195-200 (2012) https://doi.org/10.1016/j.procbio.2011.10.030
- Cho JW, Kim SY, Baik MY, Kim HS, Kim BY. Changes in amygdalin contents of maesil wine and liqueur during the storage period (abstract no. P-16). In: Abstracts: 2018 Spring Conference and Symposium of Korean Society for Food Engineering. April 27, Seoul Women's University International Conference Room, Seoul, Korea. Korean Society for Food Engineering, Anseong, Korea (2018)
- Choi HS, Kim MK, Park HS, Kim YS, Shin DH. Alcoholic fermentation of Bokbunja (Rubus coreanus Miq.) wine. Korean J. Food Sci. Technol. 38: 543-547 (2006)
- Do B, Kwon H, Lee DH, Nah AH, Choi YJ, Lee SY. Removal of cyanogenic compounds in apricot kernel during heating process. J. Fd. Hyg. Safety 22: 395-400 (2007)
- Francisco IA, Pinotti MHP. Cyanogenic glycosides in plants. Braz. Arch. Biol. Techn. 43: 487-492 (2000) https://doi.org/10.1590/S1516-89132000000500007
- Hwang LH, Kim AK, Park KA, Kim JY, Hwang IS, Chae YZ. The effect of raw material, alcohol content, and trans-resveratrol on the formation of ethyl carbamate in plum wine. J. Fd. Hyg. Safety 24: 194-199 (2009)
- Jung GT, Ju IO, Ryu J, Choi JS, Choi YG. Studies on manufacture of wine using apricot. Korean J. Food Preserv. 10: 493-497 (2003)
- Kang MY, Jeong YH, Eun JB. Physical and chemical characteristics of flesh and pomace of Japanese apricots (Prunus mume Sieb. et Zucc). Korean J. Food Sci. Technol. 31: 1434-1439 (1999)
- Kim NY, Eom MN, Do YS, Kim JB, Kang SH, Yoon MH, Lee JB. Determination of ethyl carbamate in maesil wine by alcohol content and ratio of maesil (Prunus mume) during ripening period. Korean J. Food Preserv. 20: 429-434 (2013) https://doi.org/10.11002/kjfp.2013.20.3.429
- Kim YS, Jeong DY, Shin DH. Optimum fermentation conditions and fermentation characteristics of mulberry (Morus alba) wine. Korean J. Food Sci. Technol. 40: 63-69 (2008)
- Kim YD, Koo SK, Hyun KH. Contents of cyanogenic glucosides in processed foods and during ripening of ume according to varieties and picking date. Korean J. Food Preserv. 9: 42-45 (2002)
- Kim EJ, Lee HJ, Jang JW, Kim IY, Kim DH, Kim HA, Lee SM, Jang HW, Kim SY, Jang YM, Im DK, Lee SH. Analytical determination of cyanide in maesil (Prunus mume) extracts. Korean J. Food Sci. Technol. 42: 130-135 (2010a)
- Kim JY, Yi YH. pH, Acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. J. Food Sci. Technol. 42: 727-732 (2010b)
- Lee SH, Park LY, Chae MH. Effects of alcohol concentration on quality changes of maesil (Prunus mume) liqueur during leaching and ripening. Korean J. Food Preserv. 14: 552-556 (2007)
- Lee JE, Won YD, Kim SS, Koh KH. The chemical characteristics of Korean red wine with different grape varieties. Korean J. Food Sci. Technol. 34: 151-156 (2002)
- Lim JW, Jeong JT, Lim YT. Preparing method of stone fruits wine having reduced cyanide. Korean Patent 10-2011-0004601 (2011)
- Menon R, Munjal N, Sturino JM. Characterization of amygdalindegrading Lacotobacillus species. J. Appl. Microbiol. 118: 443-463 (2014) https://doi.org/10.1111/jam.12704
- Park LY, Chae MH, Lee SH. Effect of ratio of maesil (Prunus mume) and alcohol on quality changes of maesil liqueur during leaching and ripening. Korean J. Food Preserv. 14: 645-649 (2007)
- Shim KH, Sung NK, Choi JS, Kang KS. Changes in major components of Japanese apricot during ripening. J. Korean Soc. Food Sci. Nutr. 18: 101-108 (1989)
- Silem A, Gnter HO, Einfeldt J, Boualia A. The occurrence of mass transport processes during the leaching of amygdalin from bitter apricot kernels: detoxification and flavour improvement. Int. J. Food Sci. Tech. 41: 201-213 (2006) https://doi.org/10.1111/j.1365-2621.2005.01049.x
- Son SJ, Jeong YJ, Kim SY, Choi JH, Kim NY, Lee HS, Bae JM, Kim SI, Lee HS, Shin JS, Han JS. Analysis of amygdalin of content Prunus mume by variety, harvest time, and fermentation conditions. J. Korean Soc. Food Sci. Nutr. 46: 721-729 (2017) https://doi.org/10.3746/JKFN.2017.46.6.721
- Tunel G, Nout MJR, Brimer L. The effects of grinding, soaking and cooking on the degradation of amygdalin of bitter apricot seeds. Food Chem. 53: 447-451 (1995) https://doi.org/10.1016/0308-8146(95)99841-M