This study investigated the changes in the cyanogenic glycoside (CN-Glc) content of maesil chung (MC) prepared according to its preparation conditions (i.e., maesil part, sugar type, maesil-sugar mixing ratio, liquid separation) and sugaring-ripening period and the quality characteristics of their products finalized through filtration and heat treatment (85oC, 30 min) with the 6-month ripened MC. The CN-Glc content dramatically decreased when the maesil flesh, isomaltooligosaccharide, maesil:sugar ratio of 5:5, and liquid separation after the 4-month sugaring were applied to the MC production. The CN-Glc content decreased with the ripening period. There was no effect of filtration and heat treatment on the CN-Glc reduction of the MC product. The sugar type predominantly affected the soluble solid and total carbohydrate content of the MC products, and their contents increased in the order of high-fructose corn syrup > sucrose > isomaltooligosaccharide. The MC product at a maesil:sugar ratio of 6:4 exhibited the higher organic acid content. There was no direct association between the total polyphenolic compound content and the preparation conditions of the MC product. Overall, the use of maesil flesh as a maesil ingredient and more than 6-month ripening after liquid separation may be a pivotal factor in producing the cyanogenic glycoside-reduced maesil chung.

서 론
재료 및 방법
    재료
    매실청의 제조
    시안배당체 정량
    가용성 고형물
    총당
    유기산
    총 폴리페놀성 화합물
    통계 처리
결과 및 고찰
    매실청의 시안배당체 함량에 관한 제조조건의 영향
    매실청 완성품의 시안배당체
    매실청 완성품의 가용성 고형물
    매실청 완성품의 총당
    매실청 완성품의 유기산
    매실청 완성품의 총 폴리페놀성 화합물
요 약
감사의 글

• 배시연(경기대학교 일반대학원 식품생물공학과) | Si-Yeon Bae (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 장채민(경기대학교 바이오융합학부 식품생물공학전공) | Chae Min Jang (Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University)
• 박수원(경기대학교 일반대학원 식품생물공학과) | Su-Won Park (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 이현준(중앙대학교 식품공학과) | Hyunjun Lee (Department of Food Science and Technology, Chung-Ang University)
• 이지현(중앙대학교 식품공학과) | Jihyun Lee (Department of Food Science and Technology, Chung-Ang University)
• 이광원(고려대학교 일반대학원 생명공학과) | Kwang-Won Lee (Department of Biotechnology, College of Life Science and Biotechnology, Korea University)
• 김현석(경기대학교 일반대학원 식품생물공학과, 경기대학교 바이오융합학부 식품생물공학전공) | Hyun-Seok Kim (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University) Corresponding author