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首页> 外文期刊>Journal of the Korean Society of Food Science and Nutrition >Changes in the Cyanide Content during Distilled Spirit Production from Cassava
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Changes in the Cyanide Content during Distilled Spirit Production from Cassava

机译：木薯蒸馏精神生产过程中氰化物含量的变化

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Cassava tuber containing starch is a raw material that produces distilled spirit by undergoing the fermentation and distillation processes. Since cassava contains cyanide glycosides, it produces hydrogen cyanide that is toxic to humans when consumed.Besides, hydrogen cyanide can also be generated during the manufacturing process of distilled spirit. Thus, analysis of the cyanide content in distilled spirit is essential. The cyanide contents of cassava and the sample obtained after steaming and saccharification were 27.0—42.1 mg/kg and 2.08 — 2.59 mg/kg, respectively, when measured by two different colorimetric methods (1 and 2), and 31.1 mg/kg and 2.51 mg/kg, respectively, when determined by ion chromatograph-PDA detection. These values indicatepartial removal of the cyanide content after the steaming and saccharification process. Cyanide quantities in the distilled spirit obtained by continuous distillation were measured after the pre-treatment to remove ethanol, and a maximum value of 1.04 mg/L was observed by the colorimetric method 1, and 0.1 mg/L was obtained by colorimetric method 2. The ion chromatograph-PDA detection revealed the range of cyanide content to be 0.0108 — 0.0111 mg/L in the distilled spirit. When comparing the change incyanide content between cassava (raw material) and the final product (distilled spirit), most of the cyanide in cassava would be removed during the manufacturing process, and thus have little or no chance of residual content in the final distilled spiritproduct.
机译：含有淀粉的木薯块茎是通过经历发酵和蒸馏过程产生蒸馏精神的原料。由于木薯含有氰化物糖苷，它产生氰化氢，当消耗时，它产生对人类的毒性。在蒸馏精神的制造过程中，也可以产生氰化氢。因此，分析蒸馏精神中的氰化物含量至关重要。当通过两种不同的比色方法（1和2）和31.1mg / kg和2.51测量，分别在27.0-42.1mg / kg和2.08-2.59mg / kg和2.08-2.59mg / kg时分别为27.0-42.1mg / kg和2.08-2.59mg / kg。分别通过离子色谱仪-PDA检测确定时的Mg / kg。这些值表明了蒸汽和糖化过程后的氰化物含量去除。通过连续蒸馏得到的氰化物量在预处理以除去乙醇后测量，通过比色法1观察到最大值1.04mg / L，并通过比色法2获得0.1mg / L.离子色谱 - PDA检测显示氰化物含量的范围为0.0108-0.0111mg / L的蒸馏精神。在比较木薯（原料）和最终产品（蒸馏精神）之间的改变加入氰化物含量（蒸馏精神）时，木薯中的大多数氰化物将在制造过程中除去，因此在最终蒸馏的精神产品中几乎没有或没有残留含量的机会。

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