A New Method for the Determination of Cyanide Ions and Their Quantification in Some Senegalese Cassava Varieties

作     者：Younoussa Diallo Momar Talla Gueye Cheikh Ndiaye Mama Sakho Amadou Kane Jean Paul Barthelemy Georges Lognay 

作者机构：Département Génie Chimique et Biologie Appliquée Ecole Supérieure Polytechnique Université Cheikh Anta Diop de Dakar Dakar Sénégal Institut de Technologie Alimentaire Route des Pères Maristes Dakar Sénégal Unité Analyses Qualité Risques et Laboratoire de Chimie Analytique Gembloux Agro-Bio Tech Université de Liège Gembloux Belgique 

出 版 物：《American Journal of Analytical Chemistry》 (美国分析化学（英文）)

年 卷 期：2014年第5卷第3期

页      面：181-187页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Cassava Cyanogenic Glycosides Cyanide Ion Micro-Diffusion Toxicity 

摘      要：Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in cassava, this study developed a simple, fast and less expensive step for quantifying cyanide ions by using micro-diffusion with modified Conway cells. After an enzymatic degradation, the cyanide ions were quantified by electrochemical procedures. The validation of this method is estimated. The concentration of cyanide ions at different part of the samples was determined. The results showed high toxicity in some fresh Senegalese consumed cassava varieties (100 mg HCN·kg﹣1). However, in the processed cassava products, less than 10 mg HCN·kg﹣1 was found in the different varieties studied except for the chips where the levels of CN﹣ contents were important (49 mg HCN·kg﹣1).