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KMID : 1134820200490050531
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 5 p.531 ~ p.537
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Changes in the Cyanide Content during Distilled Spirit Production from Cassava
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Shin Jung-Ah
Qin Yan
Lee Jeung-Hee
Cho Hoon-Ho
Lee Ki-Teak
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Abstract
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Cassava tuber containing starch is a raw material that produces distilled spirit by undergoing the fermentation and distillation processes. Since cassava contains cyanide glycosides, it produces hydrogen cyanide that is toxic to humans when consumed. Besides, hydrogen cyanide can also be generated during the manufacturing process of distilled spirit. Thus, analysis of the cyanide content in distilled spirit is essential. The cyanide contents of cassava and the sample obtained after steaming and saccharification were 27.0∼42.1 mg/kg and 2.08∼2.59 mg/kg, respectively, when measured by two different colorimetric methods (1 and 2), and 31.1 mg/kg and 2.51 mg/kg, respectively, when determined by ion chromatograph-PDA detection. These values indicate partial removal of the cyanide content after the steaming and saccharification process. Cyanide quantities in the distilled spirit obtained by continuous distillation were measured after the pre-treatment to remove ethanol, and a maximum value of 1.04 mg/L was observed by the colorimetric method 1, and 0.1 mg/L was obtained by colorimetric method 2. The ion chromatograph-PDA detection revealed the range of cyanide content to be 0.0108∼0.0111 mg/L in the distilled spirit. When comparing the change in cyanide content between cassava (raw material) and the final product (distilled spirit), most of the cyanide in cassava would be removed during the manufacturing process, and thus have little or no chance of residual content in the final distilled spirit product.
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KEYWORD
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cassava, distilled spirit, cyanide, colorimetric methods, ion chromatograph-PDA detection
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