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Change in amygdalin contents of maesil (Prunus mume) wine according to preparation steps and its characteristics

매실 와인의 제조공정에 따른 아미그달린(amygdalin) 함량의 변화와 품질 특성

  • Cho, Jeong-Won (Graduate school of Biotechnology, Kyung Hee University) ;
  • Kim, Byung-Yong (Graduate school of Biotechnology, Kyung Hee University) ;
  • Choi, Soo-Jin (Major of Food Science and Technology, Division of Applied Food System, Seoul Women's University) ;
  • Jeong, Jin Boo (Department of Medicinal Plant Resources, Andong National University) ;
  • Kim, Hyun-Seok (Major of Food Science and Biotechnology, Division of Bio-convergence, College of Convergence and Integrated Science, Kyonggi University)
  • 조정원 (경희대학교 생명공학원) ;
  • 김병용 (경희대학교 생명공학원) ;
  • 최수진 (서울여자대학교 식품응용시스템학부 식품공학전공) ;
  • 정진부 (국립안동대학교 생약자원학과) ;
  • 김현석 (경기대학교 융합과학대학 바이오융합학부 식품생물공학전공)
  • Received : 2018.11.10
  • Accepted : 2018.11.26
  • Published : 2019.02.28

Abstract

The purpose of this study was to compare the amygdalin content, alcohol content, pH, titratable acidity, and color of maesil wine prepared with two different manufacturing processes. Maesil wine was made from maesil chung, and maesil was preserved (MW1) or removed (MW2) before fermentation. During aging, amygdalin content in all the wines was gradually reduced, and the content of MW2 was less than that of the other. The alcohol content, pH, and titratable acidity ranged from around 9.87-10.94, 3.57-3.80, and 8.89-10.68%, respectively. The difference between the samples was not significant. For color, MW1 had lower L and higher a and b values than MW2. In this study, the difference in physicochemical properties according to the presence of maesil was not significant, indicating no degradation of the quality according to the manufacturing processes. However, the MW2 showed a reduction in amygdalin contents.

Keywords

maesil (Prunus mume);maesil wine;amygdalin;physicochemical property

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Fig. 1. Preparation steps of maesil wines.

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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).

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Fig. 3. Changes in amygdalin according to the preparation steps of maesil wines.

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Fig. 4. Changes in amygdalin of maesil wines over ripening periods for 3 months.

Table 1. HPLC conditions for amygdalin quantification

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Table 2. Mean1) values for alcohol content, pH, and titratable acidity of maesil wines during ripening

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Table 3. Mean1) values for color characteristics of maesil wines during ripening

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Acknowledgement

Supported by : 농림축산식품부

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