Study On The Change Pattern And Regulation Technology Of Amygdalin Content In Cherry Seeds

Cherry is rich in vitamin C and is known as the "fruit of life." Not only that,the nutritional value of cherry seeds is also very high,rich in protein,fat,minerals,vitamins,and bioactive substances such as flavonoids.The content of bitter amygdalin is 2.67% ±0.05 % in the cherry seed,which is not toxic and chemically inactive.However,it can be hydrolyzed to toxic when it comes to enzymes,acids,heating conditions,or damage to cell structure.Hydrocyanic acid causes acute poisoning.Cherry fruit wine is made of cherries as raw materials and is brewed using fermentation technology.It is favored by consumers because of its nutritional and health care functions.However,excessive hydrocyanic acid in wine can cause human poisoning.Therefore,hydrocyanic acid,as a highly toxic compound that seriously endangers food safety,is an important safety monitoring index of alcoholic beverages.The aim of this study was to study the changes of amygdalin in cherry seeds.Firstly,the contents of hydrocyanic acid and amygdalin in cherry seeds at different pH,temperature and water content were determined by colorimetry and titration.On this basis,the activity of β-glucosidase was determined.The changes of amygdalin and hydrocyanic acid contents in cherry seeds during cherry ripening and cherry wine fermentation were also studied.The optimum control technology of amygdalin content in cherry seeds was determined,which provided theoretical basis and technical data for the comprehensiveness and rationality of cherry wine processing.Through the study,the following conclusions are drawn:1.The main factors affecting the regulation of amygdalin content of cherry seeds were analyzed by single factor control experiment.The results showed that the amygdalin in Cherry seeds lost its activity after constant temperature bath treatment above 70℃,and amygdalin could not participate in the catalytic reaction,it can only decompose itself.At this temperature,there will be no production of hydrocyanic acid,nor will it lose too much bitter almond glycosides due to high thermal decomposition,retaining the original flavor of cherry kernel.pH=4~5 is the optimum pH of β-glucosidase.The degradation ability of amygdalin in strong acid environment is lower than that in weak acid environment,which can promote the dissolution and decomposition of amygdalin in weak acid environment.Therefore,the best technological parameters for the regulation of amygdalin content in Cherry seeds as follows:(1)Seeds treated with a constant temperature bath above 70℃.(2)Pretreatment of seeds with a weak acid immersion solution with a pH between 4 and 5.The effect of soaking temperature on the regulation of cherry seeds was most significant,followed by pH selection and water content.The obtained process parameters are simple to operate and do not need to add new equipment.The applicability is particularly strong,and it has a good market application prospect.It has great significance in the comprehensive utilization of seed resources.2.Premature varieties varieties Qin Ying No.1 and medium ripe varieties Yanyang had relatively few changes in the content of amygdalin in seeds during maturation,with changes of 0.02 % and 0.06 % respectively.The content of almond amygdalin in late ripening varieties showed a tendency of first rising and then remaining stable,and finally reached a higher level of 2.73 %.There was no significant change in the activity of β-glucosidase during maturation of cherry precocious variety Qin Ying No.1 and medium ripe variety Yanyang,which was 30.01 U/mg and 17.75 U/mg,respectively.The enzyme activity of the late-ripened variety Jimei was significantly increased to 170.46 U/mg in the later stages of maturity.In the production of cherry wine,from the point of view of picking time,the premature varieties Qin Ying No.1 and medium ripe varieties are better,because the changes in the content of bitter almond glycoside and the changes in enzyme activity in the maturation process are not significant.And the content of bitter almond glycosides in the late mature period was lower than that of the late ripe variety Jimei.3.In the brewing process of cherry wine,under the premise of controlling the fermentation temperature,the amount of seeds that have been treated and the time invested in advance can be appropriately increased,so as not to worry about the excess cyanide.Second,the degradation product of amygdalin in seeds will greatly improve the flavor of cherry wine.