【摘要】 在植物基发酵食品的发酵过程中，植物来源的氰苷可进一步转化为氰化物，造成不利影响。因此解析植物基发酵食品中氰化物的产生途径并对其进行控制具有重要意义。氰化物可以从2个方面进行控制：氰化物前体物质的降解和氰化物的酶促降解。作者综述了植物基发酵食品中氰化物的来源及其控制方法，并提出了新的控制策略，旨在为发酵食品中氰化物的控制提供参考。更多还原

【Abstract】 During the fermentation of plant-based fermented food, cyanogenic glycosides from plants can be converted into cyanide, which will cause adverse effects. Therefore, it is of great significance to analyze the generation and control strategies of cyanide in plant-based fermented food. The accumulation of cyanide can be controlled by the degradation of cyanide precursors and the enzymatic degradation of cyanide. The author reviews the sources and control strategies of cyanide in plant-based fermented food and proposes new strategies for controlling cyanide in plant-based fermented food, aiming to provide references for the research on cyanide control in fermented food.更多还原