不同处理方法降低亚麻籽中氰化氢含量的效果

Effects of different processing methods on reducing hydrogen cyanide content of flaxseed

用烘烤、蒸煮、溶剂提取、微波加热等方法对亚麻籽进行处理 ,采用苦味酸盐法测定亚麻籽中氰化氢(HCN)含量 ,比较分析不同处理方法对降低亚麻籽中HCN含量的效果。试验结果表明 ,未加工的亚麻籽中HCN的质量分数为 380 g·kg-1;微波加热后减少了 82 % ,蒸煮法减少了 2 7% ,溶剂法提取 1,2和 3次分别减少了 5 2 % ,80 %和 89% ,烘烤减少 18% ,水煮法减少 10 0 %。微波法对HCN的去除率最高 ,烘干法最低 ;溶剂法相对于微波加工法更易实现规模化生产 ;蒸煮法和水煮法在特殊情况下才可考虑使用。

Flaxseed is rich in α-linolenic acid, lignans and other nutritional components; however, the presence of cyanogenic glucosides limits its application in feedstuff and foodstuff. A study was conducted to investigate the effectiveness of flaxseeds processing methods in reducing hydrogen cyanide (HCN) content of flaxseed experimentally. Flaxseed was processed by means of oven heating, solvent extracting, autoclaving, microwave roasting, and water boiling. The effectiveness in reducing HCN in flaxseed by these processes was evaluated through HCN measurements by the picrate measurement method. HCN content is 380?mg/kg in raw flaxseed, which will be reduced by 82% by microwave roasting method; by 27% by autoclaving flaseed method; by 52% by solvent extracting method once, by 80% twice, and by 89% thrice; by 18% by oven heating method and by 100% by water boiling method. Among these the microwave roasting method is the most effective method in removal of HCN; while the oven heating method the worst; the solvent extracting method is easier to realize an industrialized production, the autoclaving and water boiling methods can be used only under special circumstance.