CYANOGENESIS IN CANNED STONE FRUITS

被引：15
作者：
VOLDRICH, M
KYZLINK, V
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 01期
关键词：
PEACHES; PLUMS; CYANOGENESIS; GLYCOSIDES; ENZYMES; STONE FRUITS;
D O I：
10.1111/j.1365-2621.1992.tb05446.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The amount of cyanogenic glycosides in seeds and pulp of stone fruits, and the HCN content in heat processed unstoned fruit have shown that the decisive factors affecting HCN concentration in canned unstoned fruits are the glycoside content of raw fruits and the conditions of heat processing. Enzymatic hydrolysis of glycosides during canning is the main source of HCN in fruit products. HCN contents found in canned fruits (0-4 mg.kg-1) were not acutely toxic, but are not negligible.
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页码：161 / +
页数：1
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