Chadha R K, Lawrence J F, Ratnayake W M
Food Research Division, Bureau of Chemical Safety, Ottawa, Ontario, Canada.
Food Addit Contam. 1995 Jul-Aug;12(4):527-33. doi: 10.1080/02652039509374341.
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 micrograms/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.
由于亚麻籽富含α-亚麻酸和膳食纤维，其在一些食品中的应用越来越广泛。然而，亚麻籽含有氰苷，在有水存在的情况下（自水解）会释放出有毒的氰化氢。本文描述了一种在这些条件下测定亚麻籽中氰化物的方法。测定过程是将样品与水匀浆，静置，通过膜过滤，然后将滤液注入由阴离子交换柱和电化学（安培法，氧化）检测器组成的高效液相色谱系统。在不同时间间隔对匀浆进行分析，直到观察到氰化物的最大值。用该方法分析了十个亚麻籽品种，其氰化物含量在124至196微克/克之间。氰化物的释放量在水解约3小时时达到最大值。在测定前将匀浆或亚麻籽煮沸后几乎检测不到氰化物。
