【摘要】 目的研究保定市场上新鲜竹笋中氰化物(氰甙)的含量,以及2种日常烹调加工法对其含量的影响。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。结果竹笋新鲜样本的氰化物含量平均为35.33mg/kg;氰化物含量在新鲜竹笋中分布有较大差异,笋尖的氰化物含量最高(183.43mg/kg);竹笋制成品中氰化物的含量较低,平均为1.73mg/kg。把新鲜竹笋切成小块后用沸水煮,可降低氰化物含量90%以上,在沸水上蒸熟降低氰化物80%以上。结论新鲜竹笋中确实含有氰化物,特别是笋尖部位含量最高,不可直接食用。沸水中蒸、煮,可有效释放氢氰酸,降低新鲜竹笋的氰化物含量。更多还原

【Abstract】 [Objective]To study the cyanide (cyanide glycosides) content of fresh bamboo shoots in Baoding markets,and investigate the effect of 2 kinds of cooking methods on its levels.[Methods]Total generated hydrocyanic acid were measured by barbituric acid and isonicotinic acid colorimetric method to represent cyanide glycosides levels in samples.[Results]The average cyanide level was 35.33 mg/kg in fresh bamboo shoots,and highest in bamboo shoot tip (183.43 mg/kg).The average cyanide level was low in processed bamboo shoots products,with the average of 1.73mg/kg.Cutting fresh bamboo shoots into small pieces and cooked in boiling water could reduce cyanide levels over 80 %.[Conclusion] Fresh bamboo shoot contains cyanide,especially in bamboo shoot tip,so that it can not be taken as immediate consumption.Cyanide levels can be reduced by cooking in boiling water.更多还原