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亚麻籽(flaxseed)富含α-亚麻酸、木脂素和其它营养成分。然而,由于生氰糖苷的存在限制了其在饲料和食品工业中的应用。本研究通过滴定测定加工过程中氢氰酸(HCN生氰糖苷的转化产物)的去除量来确定溶剂提取、微波烘烤和水煮三种方法去除亚麻籽中生氰糖苷的效力。结果显示为:原料亚麻籽中HCN的测定值为157.68mg/kg,微波烘烤法对HCN的去除量为95.57%;溶剂提取法提取一次去除HCN量为52%,两次去除量为80%,三次去除量为89%;水煮法的去除量为88.12%。在这些方法中微波法对HCN的去除率最高;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 alpha-linolenic acid, lignans and other nutrients. However, the use of cyanogenic glycosides limits their utility in the feed and food industry. In this study, the removal of hydrocyanic acid (HCN cyanidoside conversion product) during processing was determined by titration to determine the effectiveness of solvent extraction, microwave roasting and boiled three methods to remove cyanidoside in flaxseed. The results showed that the measured value of HCN in raw flaxseed was 157.68mg / kg and the removal rate of HCN by microwave roasting method was 95.57%. The amount of HCN removed by solvent extraction was 52% , Three times the amount of removal of 89%; boiled method to remove the amount of 88.12%. Among these methods, the microwave method has the highest removal rate of HCN; the solvent method is easier to realize the large-scale production than the microwave processing method; and the cooking method and the boiling method can be considered under special circumstances.