Castada Hardy Z, Liu Jinyi, Ann Barringer Sheryl, Huang Xuesong
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Foods. 2020 Feb 11;9(2):174. doi: 10.3390/foods9020174.
has increasing commercial importance in the food, cosmetics, and pharmaceutical industries. However, the toxic compound hydrogen cyanide (HCN) released from the hydrolysis of cyanogenic compounds in causes a safety risk. In this study, optimum conditions for the maximum release of HCN from were evaluated. Direct headspace analysis of HCN above plant parts (flower, leaves, nuts, and husks) was carried out using selected ion flow tube-mass spectrometry (SIFT-MS). The cyanogenic glycoside dhurrin and total cyanide in the extracts were analyzed using HPLC-MS and UV-vi spectrophotometer, respectively. HCN released in the headspace was at a maximum when samples were treated with pH 7 buffer solution and heated at 50 °C for 60 min. Correspondingly, treatment of Macadamia samples under these conditions resulted in 93%-100% removal of dhurrin and 81%-91% removal of total cyanide in the sample extracts. Hydrolysis of cyanogenic glucosides followed a first-order reaction with respect to HCN production where cyanogenesis is principally induced by pH changes initiating enzymatic hydrolysis rather than thermally induced reactions. The effective processing of different plant parts is important and beneficial for the safe production and utilization of -based products.
在食品、化妆品和制药行业具有日益增长的商业重要性。然而，由含氰化合物水解产生的有毒化合物氰化氢（HCN）会带来安全风险。在本研究中，评估了使HCN从[具体物质]中最大程度释放的最佳条件。使用选择离子流管质谱法（SIFT-MS）对[具体植物]植物部分（花、叶、坚果和果壳）上方的HCN进行直接顶空分析。分别使用高效液相色谱-质谱联用仪（HPLC-MS）和紫外可见分光光度计分析提取物中的氰苷苦杏仁苷和总氰化物。当[具体植物]样品用pH 7缓冲溶液处理并在50℃加热60分钟时，顶空中释放的HCN达到最大值。相应地，在这些条件下对澳洲坚果样品进行处理，导致样品提取物中93%-100%的苦杏仁苷被去除，81%-91%的总氰化物被去除。关于HCN的产生，氰苷的水解遵循一级反应，其中氰化作用主要由引发酶促水解的pH变化而非热诱导反应引起。对不同[具体植物]植物部分进行有效的加工对于基于[具体植物]的产品的安全生产和利用非常重要且有益。
