ION-CHROMATOGRAPHIC DETERMINATION OF CYANIDE RELEASED FROM FLAXSEED UNDER AUTOHYDROLYSIS CONDITIONS

被引：31

作者：

CHADHA, RK

LAWRENCE, JF

RATNAYAKE, WMN

机构：

[1] Food Research Division, Bureau of Chemical Safety

[2] Nutrition Research Division, Bureau of Nutritional Sciences, Food Directorate, Health Protection Branch, Health Canada, Ottawa, Ontario

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1995年 / 12卷 / 04期

关键词：

CYANIDE; CYANOGENIC GLYCOSIDES; FLAXSEED;

D O I：

10.1080/02652039509374341

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flaxseed is increasingly being used in some food products because of its high content of alpha-linolenic acid and dietary fibre. However, flaxseed contains cyanogenic glycosides which release toxic hydrogen cyanide in the presence of water (autohydrolysis). A method for estimation of cyanide in flaxseed under these conditions is described. The determination is carried out by homogenizing the sample with water, letting it stand, filtering it through a membrane and then injecting the filtrate into an HPLC system consisting of an anion exchange column and an electrochemical (amperometric, oxidation) detector. The homogenate is analysed at various intervals until a maximum value of cyanide is observed. The cyanide content of ten cultivars of flaxseed, when analysed by this method, was found to range from 124 to 196 mu g/g. The release of cyanide showed a maximum at about 3 h of hydrolysis. Virtually no cyanide was detected on boiling the homogenate or the flaxseed before determination.

引用

页码：527 / 533

页数：7

共 17 条

[1]

Aryee-Bohannon F., Gengler M.L., Physiological effects of flax and oat bran on human blood lipids, Proceedings of the 54th Flax Institute of the United States, pp. 11-17, (1992)

[2]

Sulphites in foods, optimized Monier-Williams method, Official Methods of Analysis, pp. 39-41, (1990)

[3]

Chadha K., Lawrence F., Ion chromatographic determination of cyanide contamination in fruit and evaluation of a colorimetric test kit, International Journal of Environmental Analytical Chemistry, 44, pp. 197-202, (1991)

[4]

Chen Z-Y., Ratnayake W.M.N., Cunnane S.C., Oxidative stability of flaxseed lipids during baking, Journal of the American Oil Chemists’ Society, 71, pp. 629-632, (1994)

[5]

Cunnane S.C., Ganguli S., Menard C., Liede A.C., Hamadeh M.J., Chen Z-Y., Wolever T.M.S., Jenkins D.J.A., High α-linolenic acid flaxseed (Linum usitatissimum): Some nutritional properties in humans, British Journal of Nutrition, 69, pp. 443-453, (1993)

[6]

Research with traditional flaxseeds, Inform, 1, pp. 944-945, (1990)

[7]

Haskins F.A., Gorz H.J., Hill R.M., Colorimetric determination of cyanide in enzyme-hydrolysed extracts of dried sorghum leaves, Journal of Agricultural and Food Chemistry, 36, pp. 775-778, (1988)

[8]

Liede A.C., Hamadeh M., Wolever T.M.S., Cunnane S.C., Safety aspects of flaxseed in the human diet, Proceedings of the 54th Flax Institute of the United States, pp. 53-58, (1992)

[9]

Majak W., McDiarmid R.E., Hall J.W., Cheng K.-J., Factors that determine rates of cyanogenesis in bovine ruminal fluid in vitro, Journal of Animal Science, 68, pp. 1648-1655, (1990)

[10]

Montgomery R.D., Toxic constituents of plant foodstuffs, Cyanogens, (1969)

← 1 2 →