Maduagwu E N, Umoh I B
Toxicol Lett. 1982 Feb;10(2-3):245-8. doi: 10.1016/0378-4274(82)90082-0.
Cassava leaves, which usually contain large quantities of cyanogenic glycosides, were processed into a Zairian traditional vegetable sauce "Mpondu" by simple methods which included blanching (10 min), mashing and then boiling for 20-80 min. These methods enhanced the detoxification of the leaves, with blanching alone resulting in the loss of 57% of the free (non-glycosidic) cyanide content and of 60% of the bound (glycosidic) cyanide. It is presumed that losses of cyanide during these processes would be accounted for in volatile HCN, its derivatives and in the boiling water.
木薯叶通常含有大量的氰苷，通过简单的方法将其加工成一种扎伊尔传统蔬菜酱“Mpondu”，这些方法包括焯水（10分钟）、捣碎，然后煮20 - 80分钟。这些方法增强了叶片的解毒作用，仅焯水就导致游离（非糖苷）氰化物含量损失57%，结合（糖苷）氰化物损失60%。据推测，这些过程中氰化物的损失将以挥发性HCN、其衍生物以及沸水中的形式存在。
