期刊
FOOD CHEMISTRY
卷 113, 期 4, 页码 1329-1333出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.08.081
关键词
Total cyanide; Acetone cyanohydrin; Sensitive picrate method; Cassava; Gari
The sensitivity of the normal picrate method for determination of total cyanide in cassava was increased tenfold using a small 1 cm(2) picrate paper, eluted using 0.5 mL instead of 5 mL of water as in the normal method. The absorbance was measured in a 2 mm cuvette in the spectrophotometer. The sensitive method was calibrated against the normal picrate method. The total cyanide content in mg HCN equivalents/kg sample = ppm, is calculated from the absorbance (A) by the equation ppm - A x 45.7 which is applicable from 0.1 to 50 ppm. A new method to determine acetone cyanohydrin was developed based on irreversible denaturation of linamarase in 0.1 M HCl at 30 degrees C for 1 h. Five gari samples from Mozambique gave a mean total cyanide content of 12 ppm (range 6-15 ppm) and mean acetone cyanohydrin content of 11 ppm (range 5-14 ppm). Acetone cyanohydrin liberates cyanide quantitatively in the human intestine. (C) 2008 Elsevier Ltd. All rights reserved.
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