Ramalingam Srinivasan, Kumar Vishal, Bahuguna Ashutosh, Lee Jong Suk, Kim Myunghee
Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Republic of Korea.
Department of Food & Nutrition & Cook, Taegu Science University, Daegu 41453, Republic of Korea.
Foods. 2024 Aug 20;13(16):2609. doi: 10.3390/foods13162609.
() is an economically important fruit in Korea. Recently, public interest in sugar syrup is increasing. However, the presence of toxic amygdalin in the fruit syrup is a concern. Thus, the current investigation aimed to observe effects of maturity, ripening methods, processing, and fermentation period on the amygdalin level in sugar syrup. Six different types of sugar syrup were prepared and amygdalin content was monitored at 3-month intervals. Higher levels (>63 mg/L) of amygdalin were found in syrups prepared from unripe fruit compared to those in syrups made from ripe fruit after 3 months of fermentation. A rapid reduction in amygdalin content was observed until 9 months in all syrups, gradually reducing to <5 mg/L at 12 months. More than 9 months of maturation is crucial for reducing the amygdalin content sugar syrup, regardless of fruit maturity, source of fruit, and processing method.
（）是韩国一种具有重要经济价值的水果。最近，公众对糖浆的关注度不断提高。然而，水果糖浆中存在有毒的苦杏仁苷令人担忧。因此，当前的研究旨在观察成熟度、成熟方法、加工和发酵时间对糖浆中苦杏仁苷含量的影响。制备了六种不同类型的糖浆，并每隔3个月监测一次苦杏仁苷含量。发酵3个月后，未成熟果实制成的糖浆中苦杏仁苷含量高于成熟果实制成的糖浆（>63毫克/升）。在所有糖浆中，直到9个月时苦杏仁苷含量都迅速下降，在12个月时逐渐降至<5毫克/升。无论水果的成熟度、水果来源和加工方法如何，超过9个月的成熟对于降低糖浆中的苦杏仁苷含量至关重要。
