가열조리방법을 통한 행인 내 시안화합물의 저감화 = Removal of Cyanogenic Compounds in Apricot Kernel during Heating Process

다국어 초록 (Multilingual Abstract)

Apricot Kernel, consumed as herbal medicine, contains amygdalin which generate HCN uponhydrolysis. Dyspnea was reported by ingesting large amount of apricot kernel, and neurological disorders such astropic ataxic neuropathy or konzo were known as chronic toxicity of amygdalin. Other cyanogen containing plants,including flaxseed and almond, are consumed as food around the world. Moreover, some of them are promoted asfunctional food, leading to higher consumption, and posing health risk by cyanogenic components. The objective ofthis study was to find a method for the reduction of the cyanogenic compound, using apricot kernel as a model food.The most effective reduction was obtained by boiling the slices of the kernel for one hour in pH 1 HCl solution, show-ing 90% removal. However, the common process known to reduce the cyanogen contents, i.e., long incubation at thelow temperature, did not show significant change in cyan concentration. Our data contribute to the safety of the plantscontaining cyanogenic compounds if they were to be developed as foodstuff.

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