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KMID : 1134820170460060721
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 6 p.721 ~ p.729
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Analysis of Amygdalin of Content Prunus mume by Variety, Harvest Time, and Fermentation Conditions
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Son Seok-Jun
Jeong Young-Jae
Kim Sun-Young
Choi Ji-Hae
Kim Na-Young
Lee Hyun-Soon
Bae Jung-Min
Kim Seon-Il
Lee Hye-Suk
Shin Jong-Sub
Han Jin-Soo
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Abstract
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This study aimed to improve customer perception of Prunus mume through analysis of amygdalin contents according to changes in variety, harvest time, and fermentation conditions. Five Prunus mume domestic cultivars were harvested at five harvest times. We compared cyanogenic glucosides in four types of fruits on the market. For amygdalin contents in seeds and flesh of Prunus mume by variety and harvest time, seeds contained higher amygdalin contents than flesh with time. As Prunus mume ripened, both amygdalin contents in seed and flesh increased. However, the rate of increase gradually decreased. For prunasin contents in Prunus mume, we determined that the dramatic increase in amygdalin from May 3 to 19 was due to amygdalin synthesis from prunasin. Moreover, in the case of fermented Prunus mume, we observed lower amygdalin content as the sugar ratio and fermentation time increased until around 90 days, followed by a decrease. Furthermore, we analyzed alteration of organic acids in Prunus mume and fermented solution based on analysis of amygdalin content in four other market fruits. Amygdalin was detected at 252.37±2.3, 22.01±0.31, and 8.75±0.14 mg per 100 g in plums, peaches, and grape seeds, respectively. In flesh of plums and peaches, amygdalin contents were detected at 84.14±0.26 and 7.54±0.06 mg per 100 g, respectively. These results suggest scientific improvements for consumption and breeding lines.
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KEYWORD
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Prunus mume, amygdalin, prunasin, harvest time, fermentation
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