香港食用植物中氰化物含量及加工过程对其含量的影响  

Analysis of Cyanide Contents in Some Food Plants and Effects of Processing on Their Levels

作　　者：邓绍平 邝嘉萍 钟伟祥 肖颖[1,3] 

机构地区：[1]食物环境卫生署、食物安全中心,中国香港特别行政区 [2]食物环境卫生署,食物安全中心,食物研究化验所,中国香港特别行政区 [3]北京大学医学部,公共卫生学院,北京100083

出　　处：《中国食品卫生杂志》2008年第5期428-431,共4页Chinese Journal of Food Hygiene

摘　　要：目的研究香港市场上常见的含氰甙食物及其制品的氰化物含量,以及烹调加工对其含量的影响。方法采用巴比妥酸-异烟酸比色法测定生成的总氢氰酸用来代表氰甙含量。结果苦杏仁(北杏)、竹笋、木薯及亚麻籽样本的氰化物含量范围为9.3～330mg/kg;苦木薯的氰化物含量较甜木薯为高;氰化物含量在新鲜竹笋中分布不同,笋尖的氰化物含量最高(120mg/kg);竹笋和木薯制品中氰化物的含量较低,范围为从未检出到5.3mg/kg。把含有氰甙的食用植物切成小块后用沸水烹煮,可降低氰化物含量90%以上。干燥加热方法不能有效降低亚麻籽中的氰化物含量。结论食用植物中氰甙含量不同,沸水中烹煮,可有效释放氢氰酸,减低植物的氰化物含量。干燥加热方式仅能降低10%氰化物含量。Objective To study the cyanide contents in four kinds of cyanogenic food plants(bitter apricot seeds,bamboo shoots,cassava and flaxseeds)and their products available in the Hong Kong market,and the effects of preparation and cooking on the reduction of the toxin levels.Method Cyanide contents in samples were quantified by barbituric acid-isonicotinic acid colorimetric method.Cyanide contents of different cyanogenic food plants in their fresh and processed states were measured and compared.Results Cyanide contents were detected in bitter apricot seeds,bamboo shoots,cassava,and flaxseeds samples in their raw state at levels ranging from 9.3 mg/kg to 330 mg/kg.Cyanide contents were found to be higher in bitter cassava than in sweet cassava.Cyanide content was found to be highest at the tip portion of bamboo shoot.Cyanide contents of processed bamboo shoots and cassava products ranged from not detected to 5.3 mg/kg.Cutting cyanogenic food plants into small pieces and cooking them in boiling water reduced cyanide contents of the food commodities over 90%.Dry heat could not effectively reduce cyanide contents in flaxseeds.Conclusion Cyanide contents varied in different food plants.Cyanide contents in plants were effectively reduced by cooking thoroughly in boiling water but were only reduced by 10% under dry heat.

关 键 词：植物 食用 氰化物 β葡糖苷酶类 比色法 

分 类 号：R155.5[医药卫生—营养与食品卫生学]