Chair for Fruit Growing, Viticulture and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
Chair for Fruit Growing, Viticulture and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
Food Chem. 2016 Jul 15;203:483-490. doi: 10.1016/j.foodchem.2016.02.110. Epub 2016 Feb 16.
Popular liqueurs made from apricot/cherry pits were evaluated in terms of their phenolic composition and occurrence of cyanogenic glycosides (CGG). Analyses consisted of detailed phenolic and cyanogenic profiles of cherry and apricot seeds as well as beverages prepared from crushed kernels. Phenolic groups and cyanogenic glycosides were analyzed with the aid of high-performance liquid chromatography (HPLC) and mass spectrophotometry (MS). Lower levels of cyanogenic glycosides and phenolics have been quantified in liqueurs compared to fruit kernels. During fruit pits steeping in the alcohol, the phenolics/cyanogenic glycosides ratio increased and at the end of beverage manufacturing process higher levels of total analyzed phenolics were detected compared to cyanogenic glycosides (apricot liqueur: 38.79 μg CGG per ml and 50.57 μg phenolics per ml; cherry liqueur 16.08 μg CGG per ml and 27.73 μg phenolics per ml). Although higher levels of phenolics are characteristic for liqueurs made from apricot and cherry pits these beverages nevertheless contain considerable amounts of cyanogenic glycosides.
我们对由李属核仁和樱桃核仁制成的流行利口酒进行了评估，主要从其酚类成分和氰苷（CGG）含量的角度进行评估。分析包括详细的李属和樱桃核仁的酚类和氰苷图谱以及由压碎的核仁制成的饮料。采用高效液相色谱（HPLC）和质谱（MS）分析了酚类和氰苷。与核仁相比，利口酒中氰苷和酚类的含量较低。在水果核仁浸泡在酒精过程中，酚类/氰苷的比值增加，在饮料生产过程结束时，与氰苷相比，总分析酚类的含量更高（李属利口酒：每毫升含 38.79 μg CGG 和 50.57 μg 酚类；樱桃利口酒：每毫升含 16.08 μg CGG 和 27.73 μg 酚类）。尽管由李属核仁和樱桃核仁制成的利口酒的特点是含有较高水平的酚类物质，但这些饮料中仍含有相当数量的氰苷。
