KR100741704B1 - Method for Removing of Amygdalin containing Apricotseeds - Google Patents
Method for Removing of Amygdalin containing Apricotseeds Download PDFInfo
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Abstract
본 발명은 살구씨에 포함된 아미그달린 제거방법에 관한 것으로, 더 상세하게는 다량의 유효성분을 갖는 살구씨에 포함된 독성물질의 아미그달린을 제거함에 있어 화학물질의 혼합없이 자체적으로 지닌 효소만을 이용하여 아미그달린의 독성제거가 가능하도록하여 안전하게 식용 및 화장품의 원료로 사용할 수 있는 살구씨에 포함된 아미그달린 제거방법에 관한 것이다.The present invention relates to a method for removing amigdalin contained in apricot seeds, and more particularly, by using only an enzyme having its own without mixing chemicals in removing amidaglin of toxic substances contained in apricot seeds having a large amount of active ingredients. The present invention relates to a method for removing amidaline contained in apricot seeds that can be safely used as a raw material for food and cosmetics by enabling the toxicity removal of amidaline.
상기 아미그달린의 제거방법은, 살구씨를 20 ~ 100메쉬로 분쇄한 미분을 물과 1 : (5~20) 의 비율로 혼합한 혼합물을 초음파기기를 이용하여 아미그달린을 분리하는 분리단계와; 상기 분리된 아미그달린이 살구씨에 포함되어 있는 효소성분인 에물신에 의해 효소분해반응으로 가수분해되어 포도당, 벤즈알데히드, 시안화수소로 분해되는 분해단계와; 상기 분해물를 건조기에서 건조시켜 휘발성물질인 시안화수소를 제거하는 건조단계;로 이루어짐을 특징으로 한다.The removal method of amigdaline, the separation step of separating the amigdaline using an ultrasonic device a mixture of pulverized apricot seeds 20 to 100 mesh in a ratio of water and 1: 1: (5 to 20); A decomposition step in which the separated amidaline is hydrolyzed by an enzymatic reaction by the enzyme component emulsine contained in apricot seed and decomposed into glucose, benzaldehyde, and hydrogen cyanide; And drying the decomposed product in a drier to remove hydrogen cyanide, which is a volatile substance.
살구씨, 아미그달린, 에물신, 시안화수소 Apricot Seed, Amigdalin, Emulsin, Hydrogen Cyanide
Description
도 1은 본 발명에 따른 살구씨에 포함된 아미그달린 제거방법의 흐름도이다.1 is a flowchart of a method for removing amidaline contained in apricot seed according to the present invention.
<도면의 주요 부분에 대한 부호의 설명><Explanation of symbols for the main parts of the drawings>
S1 : 분리단계 S2 : 분해단계S1: separation step S2: decomposition step
S3 : 건조단계 S4 : 여과단계S3: drying step S4: filtration step
본 발명은 살구씨에 포함된 아미그달린 제거방법에 관한 것으로, 더 상세하게는 다량의 유효성분을 갖는 살구씨에 포함된 독성물질의 아미그달린을 제거함에 있어 화학물질의 혼합없이 자체적으로 지닌 효소만을 이용하여 아미그달린의 독성제거가 가능하도록하여 안전하게 식용 및 화장품의 원료로 사용할 수 있는 살구씨에 포함된 아미그달린 제거방법에 관한 것이다.The present invention relates to a method for removing amigdalin contained in apricot seeds, and more particularly, by using only an enzyme having its own without mixing chemicals in removing amidaglin of toxic substances contained in apricot seeds having a large amount of active ingredients. The present invention relates to a method for removing amidaline contained in apricot seeds that can be safely used as a raw material for food and cosmetics by enabling the toxicity removal of amidaline.
일반적으로 살구열매는 한방에서 행인(杏仁)이라고 하여 기침 및 천식 등을 다스리는데 사용되는 것으로, 주요성분으로는 기름이 35~50중량% 있고, 그 밖에는 아미그달린, 에물신(효소), 단백질 등이 있다. 특히 살구씨에서 뽑아낸 기름 속의 아미그달린은 천식에 좋은 효과를 낸다고 알려져 있다. 또한, 미국에서는 살구씨가 암을 억제하는 효과가 있는 것으로 알려져 항암제로도 사용된다.In general, apricot berries are used to treat coughs and asthma, such as algae (杏仁) in oriental medicine. The main ingredients are 35 to 50% by weight of oil, and others are amigdalin, emulsine (enzyme), protein, etc. have. In particular, amigdalin in oil extracted from apricot seeds is known to have a good effect on asthma. In addition, apricot seed is known to have the effect of inhibiting cancer in the United States, it is also used as an anticancer agent.
그러나 상기 아미그달린은 몸안에서 글루크로니다제란 효소에 의하여 분해되어 청산을 만들기 때문에 다량 섭취한 경우 인체에 유해하다. 또한, 상기 아미그달린은 에물신, 아미그달라제, 프루나제, 옥시니트릴라제에 의하여 가수분해된다. 처음에는 아미그달라제에 의하여 프루나신(d-만델로니트릴배당체, C14H17O6N)과 포도당으로 되고, 프루나신은 프루나제에 의하여 만델로니트릴(C8H7ON)과 포도당으로 된다. 만델로니트릴은 옥시니트릴라제 또는 달팽이 소화효소에 의하여 벤즈알데히드(C6H5CHO)와 시안화수소(HCN)가 된다. 시안화수소는 호흡중추에 대한 진정작용이 있으나 많은 양에서는 중독을 일으키기 때문에 사용량 조절에 주의해야 하는 물질이다. 따라서, 한번에 살구씨 열 개 이하를 먹는게 안전하다. 많이 먹을 경우 어지럼증, 졸도, 두통, 오한, 구토 또 는 호흡곤란 등의 증상이 나타나고, 심하면 사망에 이르기도 한다. However, the amidaline is decomposed by the enzyme glucronidase in the body to make the liquid, so when ingested in a large amount is harmful to the human body. In addition, the amidaline is hydrolyzed by emulsine, amidalase, prunase, oxynitrilease. Initially, it is converted to prunasine (d-mandelonitrile glycoside, C 14 H 17 O 6 N) and glucose by amigdalase, and prunasin to mandronitrile (C 8 H 7 ON) and glucose by prunase. do. Mandelonitrile becomes benzaldehyde (C 6 H 5 CHO) and hydrogen cyanide (HCN) by oxynitrilease or snail digestive enzymes. Hydrogen cyanide has a sedative effect on the respiratory tract, but it is a substance that should be used to control the amount of use because it causes poisoning in large amounts. Therefore, it is safe to eat less than ten apricot seeds at one time. If you eat a lot of symptoms such as dizziness, fainting, headache, chills, vomiting or shortness of breath, and even death.
즉, 상기 독성을 갖고 있으면서도 유익한 성분이 다량 함유되고 있기 때문에 살구씨는 화장품과 비누등의 생활용품의 원료로 다양하게 사용되고, 민간요법으로 천식과 같이 폐가 좋지 않은 사람들에게 약용되고 있지만, 살구씨에 포함되어 있는 아미그달린 물질은 다량 섭취할 경우 인체에 바람직하지 않은 영향을 미치므로 살구씨를 식품으로 가공하는데는 한계가 있다. 따라서, 아직까지 한국 식품의약품안 정청은 살구씨를 식품품목에서 제외시키고 있는 실정이므로, 살구씨를 식품으로 사용할 수 있도록 안전한 방법으로 살구씨에서 아미그달린을 제거할 수 있는 방법의 제공이 절실히 요구되는 실정이다.In other words, because the toxic and beneficial ingredients are contained in a large amount, apricot seeds are widely used as raw materials for daily necessities such as cosmetics and soaps, and folk remedies are used for people whose lungs are not as good as asthma. Amigdalin contained in a large amount of undesirable effects on the human body has a limit in processing apricot seeds into food. Therefore, the Korean Food and Drug Administration Chungcheong is currently excluding apricot seeds from the food items, it is urgently required to provide a method for removing amidaline from apricot seeds in a safe way to use apricot seeds as food.
따라서, 본 발명은 상기 종래의 문제점을 해소하기 위해 안출된 것으로,Accordingly, the present invention has been made to solve the above conventional problems,
살구씨를 분쇄한 후 물과 교반하여 아미그달린 성분을 분리시키고, 이에 에물신(Emulsin)이 효소분해 시킬 수 있는 적당한 온도 및 시간을 제공하여 아미그달린 분해를 촉진시키며, 수분을 제거하여 남아 있는 휘발성인 시안화수소를 건조과정으로 통해 완전제거함으로써, 화학물질을 사용하지 않고 살구씨에 포함되어 있는 독성을 제거하여 각종 식품 및 생활용품의 원료로 사용이 가능하도록 하는 친환경적인 마리그달린 제거방법을 제공하는데 있다.Apricot seed is pulverized and stirred with water to separate the amigdaline component, thereby providing a suitable temperature and time for Emulsin to enzymatically decompose and accelerate the amigdaline degradation, and remove water to remove the volatile hydrogen cyanide. By completely removing through the drying process, to remove the toxicity contained in the apricot seeds without using chemicals to provide an environmentally friendly marigdal removal method that can be used as a raw material of various food and household goods.
상기 과제를 달성하기 위한 본발명의 살구씨에 포함된 아미그달린 제거방법은,Amidaline removal method contained in the apricot seed of the present invention for achieving the above object,
살구씨를 20 ~ 100메쉬로 분쇄한 미분을 물과 1 : (5~20) 의 비율로 혼합한 혼합물을 초음파기기를 이용하여 아미그달린을 분리하는 분리단계와; 상기 분리된 아미그달린이 살구씨에 포함되어 있는 효소성분인 에물신에 의해 효소분해반응으로 가수분해되어 포도당, 벤즈알데히드, 시안화수소로 분해되는 분해단계와; 상기 분해물를 건조기에서 건조시켜 휘발성물질인 시안화수소를 제거하는 건조단계;로 이루어짐을 특징으로 한다.Separation step of separating the amidaline by using an ultrasonic device for a mixture of apricot seed pulverized 20 ~ 100 mesh fine powder with water at a ratio of 1: (5 ~ 20); A decomposition step in which the separated amidaline is hydrolyzed by an enzymatic reaction by the enzyme component emulsine contained in apricot seed and decomposed into glucose, benzaldehyde, and hydrogen cyanide; And drying the decomposed product in a drier to remove hydrogen cyanide, which is a volatile substance.
또한 상기 방법에서는 건조된 건조물을 알코올과 1 : 3의 비율로 혼합하여 70 ~ 90 ℃ 의 온도에서 150 ~ 210 분 동안 회류하여 여과한 후 알코올을 제거하여 잔류된 수용성 아미그달린을 완전제거하는 여과단계가 더 이루어질 수 있다.In the above method, the dried product is mixed with alcohol at a ratio of 1: 3, and is filtered by recirculating at a temperature of 70 to 90 ° C. for 150 to 210 minutes, and then removing alcohol to completely remove the residual water-soluble amidaline. More can be done.
아울러, 상기 분리단계에서는 혼합물을 20 ~ 40 ℃ 온도에서 초음파기기를 30 ~ 120분동안 작동시켜 이루어지고, 상기 분해단계의 효소분해반응은 30 ~ 40℃의 온도로 100 ~ 130분 동안 이루어지며, 상기 건조는 50 ~ 100℃의 온도에서 60 ~ 120분간 이루어진다.In addition, in the separation step, the mixture is made by operating the ultrasonic apparatus for 30 to 120 minutes at a temperature of 20 ~ 40 ℃, the enzymatic reaction of the decomposition step is made for 100 to 130 minutes at a temperature of 30 ~ 40 ℃, The drying is carried out for 60 to 120 minutes at a temperature of 50 ~ 100 ℃.
이하, 도면을 참조하여 본 발명의 살구씨에 포함된 아미그달린 제거방법을 상세히 설명한다.Hereinafter, with reference to the drawings will be described in detail amidaline removal method contained in the apricot seed of the present invention.
도 1은 본 발명에 따른 살구씨에 포함된 아미그달린 제거방법의 흐름도이다.1 is a flowchart of a method for removing amidaline contained in apricot seed according to the present invention.
도시된 바와같이 본 발명의 살구씨에 포함된 아미그달린은 분리(S1), 분해(S2), 건조(S3) , 여과단계(S4)로 이루어진다.As shown, amidaline contained in the apricot seed of the present invention consists of separation (S1), decomposition (S2), drying (S3), and filtration step (S4).
상기 분리단계(S1)는, 살구씨를 20 ~ 100메쉬로 분쇄하여 미분화하고, 상기 살구씨미분을 물과 1 : (5 ~ 20)의 비율로 혼합하고, 상기 혼합물을 20 ~ 40 ℃ 온도에서 초음파기기를 30 ~ 120분동안 작동하여 아미그달린을 분리하는 단계이다.In the separating step (S1), the apricot seeds are ground to 20 to 100 mesh and finely divided, and the apricot seed powder is mixed with water in a ratio of 1: (5 to 20), and the mixture is ultrasonic at a temperature of 20 to 40 ℃. The unit is operated for 30 to 120 minutes to remove amigdaline.
상기 혼합물에 가해지는 온도는 살구씨에서 아미그달린 성분의 추출이 용이하도록 하기 위한 것으로 바람직하게는 30 ~ 40 ℃의 온도를 가하여 자체적으로 갖 는 성분이 열에 의해 소실되는 것을 방지하도록 하는 것이며, 상기 초음파기기를 작동시키는 것도 살구씨에서 아미그달린 성분의 추출이 용이하게 이루어지도록 하기 위한 것이다. 또한, 상기 분리단계 이전에는 살구씨의 불순물을 제거하기 위한 세척단계가 더 수행될 수 있다.The temperature applied to the mixture is intended to facilitate the extraction of amigdaline components in apricot seeds, preferably by applying a temperature of 30 ~ 40 ℃ to prevent the components of its own from being lost by heat, the ultrasonic apparatus It is also intended to facilitate the extraction of amigdaline components from apricot seeds. In addition, a washing step for removing impurities of apricot seed may be further performed before the separating step.
다음으로, 상기 분해단계(S2)는 분리된 아미그달린이 살구씨에 포함되어 있는 효소성분인 에물신(Emulsin)에 의해 30 ~ 40℃의 온도로 100 ~ 130분 동안 열을 가하는 조건에서 효소분해반응으로 가수분해되어 포도당, 벤즈알데히드, 시안화수소로 분해되는 단계이다. 또한, 상기 단계는 분리단계를 수행한 혼합물을 그대로 사용하여 수행하거나, 고액을 분리한 후의 액상물로만 수행될 수 있다.Next, the decomposition step (S2) is the enzymatic decomposition reaction under the condition that the separated amigdaline is heated to 100 ~ 130 minutes at a temperature of 30 ~ 40 ℃ by the enzyme component (Emulsin) contained in the apricot seed Hydrolyzed to glucose, benzaldehyde, hydrogen cyanide. In addition, the step may be carried out using the mixture as the separation step, or may be performed only with a liquid after separating the solid solution.
좀더 상세히 설명하면, 분리단계(S2)에서 수득한 분리물에는 아미그달린 이외에 에물신 효소가 포함되어 있어, 상기 에물신효소의 분해반응을 촉진시킬 수 있는 30 ~ 40℃의 온도를 100 ~ 130분 동안 공급하며, 이 과정에서 아미그달린은 1차로 포도당과, 벤즈알데히드시안히드린으로 분해되고, 상기 벤즈알데히드시안히드린은 다시 벤즈알데히드와 시안화수소(청산)로 분해되어 최종적으로는 포도당, 벤즈알데히드, 시안화수소 3종류의 물질로 가수분해되는 것이다.In more detail, the separation obtained in the separation step (S2) includes an enzyme in addition to amigdaline, so that the temperature of 30 ~ 40 ℃ that can promote the decomposition reaction of the enzyme Emulsin for 100 to 130 minutes In the process, amigdalin is primarily decomposed into glucose and benzaldehyde dianhydrin, and the benzaldehyde cyanhydrin is decomposed into benzaldehyde and hydrogen cyanide (cyanide) and finally, glucose, benzaldehyde and hydrogen cyanide. Hydrolyzed to a substance.
상기 과정에서 상기 에물신 효소의 반응을 촉진시키기 위한 온도는 30 ~ 40 ℃로 한정하였는데, 이는 45 ℃ 이상의 온도에서는 에물신효소가 사멸되기 때문에 에물신효소가 사멸되지 않는 범위내에서 최대한의 열을 공급하기 위한 것이다. 따라서, 상기 에물신 효소의 반응을 촉진시키기 위한 온도는 30 ~ 44 ℃로 가해질 수 있다. 또한, 에물신효소의 분해반응은 열을 가한 후 30분 후부터 반응이 시작하고, 120분 정도에서 반응이 완료됨으로 120분 이상열을 가하는 것이 바람직하다.In the above process, the temperature for promoting the reaction of the enzyme was limited to 30 to 40 ℃, which is because the erysin enzyme is killed at a temperature of 45 ° C. or higher, so that the maximum amount of heat is maintained within the range not to be killed. It is to supply. Therefore, the temperature for promoting the reaction of the emoxin enzyme may be added to 30 ~ 44 ℃. In addition, the decomposition reaction of the emoxin enzyme is 30 minutes after the addition of heat, the reaction begins, and the reaction is completed in about 120 minutes, it is preferable to apply heat for at least 120 minutes.
상기 건조단계(S3)는 상기 분해단계(S2)에서 가수분해된 포도당, 벤즈알데히드, 시안화수소 중 독성을 지닌 시안화수소를 제거하는 단계이다. 상기 시안화수소는 휘발성물질이므로, 상기 분해물에 50 ~ 100℃의 온도로 60 ~ 120분간 열을 가하여 시안화수소를 증발시켜 제거하는 것이다. The drying step (S3) is a step of removing toxic hydrogen cyanide among the hydrolyzed glucose, benzaldehyde, and hydrogen cyanide in the decomposition step (S2). Since hydrogen cyanide is a volatile substance, hydrogen cyanide is evaporated and removed by applying heat to the decomposition product at a temperature of 50 to 100 ° C. for 60 to 120 minutes.
마지막으로 상기 건조단계(S3)를 수행한 건조물에는 잔류의 아미그달린을 완전제거하기 위해 여과단계(S4)가 더 수행될 수 있다.Finally, the drying step S3 may be further subjected to a filtration step S4 in order to completely remove residual amidaline.
상기 단계는 건조물과 알코올을 1 : 3으로 혼합하여 70 ~ 90℃에서 150 ~ 210 분 동안 회류한 후 여과하여 알코올을 제거하면, 수용성인 아미그달린이 용출되어 완전제거되는 것이다.The step is to mix the dry matter and alcohol 1: 1, and then circulating at 70 ~ 90 ℃ for 150 ~ 210 minutes and filtered to remove the alcohol, the water-soluble amigdaline is eluted and completely removed.
따라서, 상기 단계로 시안화수소로 분해가능한 아미그달린과 아미그달린의 실질적인 독성물인 시안화수소를 완전제거함으로써 다른 유용한 물질은 그대로 사용할 수 있게 되었고, 상기 단계를 수행한 수득물을 이용하여 식품 원료, 화장품 원료 및 각종 생필품의 원료로 사용이 사능하게 된 것이다.Therefore, by completely removing the amidallin decomposable to hydrogen cyanide and hydrogen cyanide, which is a substantially toxic substance of amigdallin, other useful substances can be used as they are. It was used as a raw material for necessities.
한편, 상기 서술한 예는, 본 발명을 설명하고자하는 예일 뿐이다. 따라서 본 발명이 속하는 기술분야의 통상적인 전문가가 본 상세한 설명을 참조하여 부분변경 사용한 것도 본 발명의 범위에 속하는 것은 당연한 것이다.In addition, the above-mentioned example is only an example to demonstrate this invention. Therefore, it is obvious that the ordinary skilled in the art to which the present invention pertains uses the partial change with reference to the detailed description.
이상에서 살펴본 바와 같이, 본 발명의 살구씨에 포함된 아미그달린 제거방법은,As described above, the amidaline removal method included in the apricot seed of the present invention,
살구씨를 분쇄한 후 물과 교반하여 아미그달린 성분을 분리시키고, 이에 에물신이 효소분해 시킬 수 있는 적당한 온도 및 시간을 제공하여 아미그달린 분해를 촉진시키며, 수분을 제거하여 남아 있는 휘발성인 시안화수소를 건조과정으로 통해 완전제거함으로써, 화학물질을 사용하지 않고 살구씨에 포함되어 있는 독성을 제거하여 각종 식품 및 생활용품의 원료로 사용이 가능하도록 하는 친환경적인 유용한 방법의 제공이 가능하게 된 것이다.After grinding the apricot seed, it is stirred with water to separate the amigdalin component, thereby providing the proper temperature and time for the enzymatic degradation of emulsine to promote the amigdalin degradation, and removing the moisture to dry the remaining volatile hydrogen cyanide. By completely removing through, it is possible to provide an eco-friendly and useful method that can be used as a raw material of various food and household goods by removing the toxicity contained in apricot seeds without using chemicals.
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| CN108719907A (en) * | 2018-05-10 | 2018-11-02 | 北京方旭食品有限公司 | A kind of de- bitter and product processing method of wild almond |
| KR20200095246A (en) | 2019-01-31 | 2020-08-10 | 힐링숨농장 영농조합법인 | Continuous process and equipment of uv irradiation treatment for amygdalin reduction of maesil chung and liquer |
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| KR101067736B1 (en) * | 2009-12-17 | 2011-09-28 | 보해양조주식회사 | Method for preparing concentrated fruits solution |
| KR101736194B1 (en) | 2014-07-09 | 2017-05-18 | 한국원자력연구원 | Reducing or removal method of cyanogenic compound |
| CN109793148B (en) | 2018-12-27 | 2022-06-21 | 浙江大学 | Cassava flour with low cyanogenic glycosides and preparation method thereof |
| KR20210101419A (en) | 2020-02-10 | 2021-08-19 | 전명학 | Health foods containing seed of peach |
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| KR880005886A (en) * | 1986-11-12 | 1988-07-21 | 강일수 | Health food manufacturing method based on vegetable fat |
| KR100272463B1 (en) * | 1998-11-16 | 2000-11-15 | 박동기 | Extract extracted from natural substance for using in cosmetics |
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| KR880005886A (en) * | 1986-11-12 | 1988-07-21 | 강일수 | Health food manufacturing method based on vegetable fat |
| KR100272463B1 (en) * | 1998-11-16 | 2000-11-15 | 박동기 | Extract extracted from natural substance for using in cosmetics |
| KR20040014758A (en) * | 2002-08-12 | 2004-02-18 | (주) 한약마을 | Developing method for separating D-Amygdalin and Neoamygdalin by Reversed-phase HPLC and Optimum Conditions for Inhibition of Racemization of Amygdalin |
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| CN108719907A (en) * | 2018-05-10 | 2018-11-02 | 北京方旭食品有限公司 | A kind of de- bitter and product processing method of wild almond |
| KR20200095246A (en) | 2019-01-31 | 2020-08-10 | 힐링숨농장 영농조합법인 | Continuous process and equipment of uv irradiation treatment for amygdalin reduction of maesil chung and liquer |
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