Cassava puas muaj Amygdalin?

Yog, cassava muaj amygdalin.Amygdalinyog ib qho tshwm sim tshwm sim uas tuaj yeem pom muaj nyob hauv qee cov nroj tsuag, suav nrog qos yaj ywm, almonds, apricot kernels, thiab lwm yam noob.

Hauv cov qos yaj ywm, qhov concentration ntawm amygdalin txawv nyob ntawm ntau yam ntawm cov nroj tsuag, nws cov kev npaj, thiab kev loj hlob. Amygdalin yog cyanogenic glycoside, txhais tau tias nws tuaj yeem tso cyanide thaum tawg hauv lub cev. Cyanide yog tshuaj lom rau tib neeg, thiab kev haus cov qos yaj ywm yam tsis tau npaj kom raug tuaj yeem ua rau cyanide lom.

Yog tias koj txhawj xeeb txog cyanide hauv cassava thiab nrhiav kev nyab xeeb amygdalin extract tshuaj,KINGSCImuaj cov khoom zoo, kuaj, thiab ntawv pov thawj amygdalin extract nrog ua tiav ntim thiab xa khoom sai.Tiv tauj pebrau cov qauv dawb.

Amygdalin tuaj yeem pom nyob rau hauv ntau yam khoom noj, feem ntau cov noob thiab kernels ntawm qee cov nroj tsuag. Qee qhov chaw ntawm amygdalin muaj xws li:

• Cassava : Cov qoob loo tseem ceeb hauv ntau thaj chaw sov, tshwj xeeb tshaj yog Africa thiab South America, cassava muaj cov qib tseem ceeb ntawm amygdalin, tshwj xeeb tshaj yog nyob rau hauv ntau yam iab.
• Almonds: iab almonds yog ib qho tseem ceeb ntawm amygdalin, thaum qab zib almonds tsuas muaj cov kab mob xwb.
• Apricot Kernels: Cov noob pom hauv apricots yog nplua nuj nyob rau hauv amygdalin.

• Peach thiab Plum Seeds: Zoo ib yam li apricots, cov pob zeb txiv hmab txiv ntoo no kuj muaj cov ntsiab lus siab ntawm amygdalin.
• Apple Seeds: Thaum cov txiv apples muaj kev nyab xeeb noj, cov noob muaj me me ntawm amygdalin.
• Sorghum: Cov nplej no yog lwm qhov chaw, tshwj xeeb tshaj yog nyob rau hauv qee hom.

Amygdalin yog ib qho sib xyaw ua ke uas tawg rau hauv hydrogen cyanide thaum noj, thiab nws yog ib qho tseem ceeb uas yuav tsum tau ceev faj thaum noj cov zaub mov uas muaj nws, tshwj xeeb tshaj yog nyob rau hauv ntau ntau los yog tsis muaj kev npaj kom raug. Nco ntsoov tuav cov qos yaj ywm thiab lwm yam khoom noj uas muaj amygdalin ua tib zoo kom tsis txhob muaj kev phom sij rau kev noj qab haus huv.

Cov tshuaj lom hauv cov qos yaj ywm yog linamarin, lwm yam cyanogenic glycoside zoo ib yam li amygdalin. Linamarin tawg rau hauv hydrogen cyanide (HCN) thaum noj. Ob leeg linamarin thiab amygdalin tso tawm cyanide, tab sis linamarin muaj ntau dua hauv cov qos yaj ywm. Thaum tib neeg haus cov qos yaj ywm nyoos lossis ua tsis tiav, cov cyanide tso tawm tuaj yeem ua rau lom.

Cov tsos mob ntawm cyanide lom muaj xws li kiv taub hau, xeev siab, mob taub hau, ua tsis taus pa, thiab thaum mob hnyav, tuag. Vim li no, cassava yuav tsum tau ua tiav thiab npaj kom raug kom tshem tawm cov teeb meem sib txuas. Sweet cassava ntau yam muaj qis qis ntawm linamarin thiab amygdalin piv rau ntau yam iab, tab sis txawm tias cov qos yaj ywm qab zib yuav tsum tau npaj kom zoo.

Hom cyanide uas tsim los ntawm cassava yog hydrogen cyanide (HCN). Qhov no yog ib yam tshuaj lom heev uas tuaj yeem ua rau tuag taus thaum noj ntau heev. Hauv cov qos yaj ywm, cyanide khaws cia hauv daim ntawv ntawm cyanogenic glycosides (xws li linamarin thiab amygdalin), uas tso tawm HCN thaum cov nroj tsuag puas lossis noj.

Hydrogen cyanide thaiv lub cev lub peev xwm los siv cov pa oxygen, uas yog vim li cas nws thiaj li txaus ntshai. Kev noj cov qos yaj ywm tsis ua kom zoo tuaj yeem ua rau muaj mob hnyav thiab mob ntev ntev, tshwj xeeb tshaj yog nyob rau hauv cov neeg uas cov qos yaj ywm yog cov zaub mov tseem ceeb. Kev cuam tshuam ntev ntawm cov cyanide tsawg los ntawm kev noj cov qos yaj ywm tuaj yeem ua rau konzo, kab mob hauv lub paj hlwb uas ua rau tuag tes tuag taw.

Txhawm rau kom muaj kev nyab xeeb noj cov qos yaj ywm, nws yog ib qho tseem ceeb kom tshem tawm cov cyanide thaum lub sij hawm npaj. Muaj ntau ntau txoj hauv kev los txo cov ntsiab lus cyanide hauv cov qos yaj ywm:

• Peeling: Cassava daim tawv nqaij muaj ib tug siab concentration ntawm cyanogenic glycosides, yog li tev lub hauv paus yog thawj kauj ruam.
• Soaking: Tom qab tev, qos yaj ywm tuaj yeem tsau rau hauv dej rau ob peb teev lossis hnub. Qhov no pab tso tawm cov tshuaj cyanogenic rau hauv dej.
• Fermentation: Hauv qee cov kab lis kev cai, cassava yog fermented, uas ntxiv zom cov tshuaj phem.

• Boiling: Boiling cassava hauv dej tuaj yeem pab txo nws cov ntsiab lus cyanide. Cov cua sov thiab dej ua rau cov glycosides, tso cov pa roj carbon dioxide, uas ua rau evaporates thaum lub sijhawm ua noj.
• Kev ziab: Kev ziab cov qos yaj ywm, tshwj xeeb tshaj yog nyob rau hauv lub hnub, kuj tuaj yeem pab txo qis cyanide, txawm tias txoj kev no feem ntau ua ke nrog lwm tus xws li soaking lossis fermentation kom muaj kev nyab xeeb tshaj plaws.

Txoj kev npaj kom zoo tuaj yeem txo cov cassava's cyanide qib los ntawm 90% lossis ntau dua, ua rau nws muaj kev nyab xeeb noj. Nco ntsoov xyuas kom cov qos yaj ywm tau npaj txhij ua ntej noj.

Neutralizing amygdalin nws tus kheej yog qhov nyuaj me ntsis vim tias qhov sib xyaw tsis yog ploj mus thaum ua noj lossis ua haujlwm. Txawm li cas los xij, nws lub peev xwm tso tawm cyanide tuaj yeem txo qis los ntawm:

• Ua noj: Zoo li cassava, boiling los yog steaming amygdalin-nplua nuj zaub mov xws li iab almonds los yog apricot kernels yuav txo tau cov cyanide lawv tso.
• Fermentation: Zoo ib yam li cassava tau npaj, fermentation tuaj yeem zom amygdalin thiab txo nws cov toxicity.
• Kev Kho Mob Enzymatic: Qee cov txheej txheem siv cov enzymes tshwj xeeb rau deactivate amygdalin thiab lwm yam cyanogenic glycosides, ua rau lawv tsis zoo.

Nws yog ib qho tseem ceeb uas yuav tsum nco ntsoov tias tsis yog txhua txoj hauv kev ua kom tsis zoo rau amygdalin, tab sis lawv txo nws cov toxicity. Yog tias koj txhawj xeeb txog kev noj cov khoom noj uas muaj amygdalin, nws yog qhov zoo tshaj los muab lawv los ntawm cov neeg muab kev ntseeg siab uas ua raws li cov txheej txheem kev nyab xeeb nruj.

iab almonds yog nplua nuj nyob rau hauv amygdalin, thiab noj lawv nyoos tsis pom zoo vim lub peev xwm rau cyanide lom. Txhawm rau tshem tawm lossis tshem tawm amygdalin hauv iab almonds, xav txog cov txheej txheem no:

• Blanching: Boiling almonds hauv dej rau ob peb feeb tuaj yeem txo lawv cov ntsiab lus amygdalin.
• Soaking: Zoo li cov qos yaj ywm, soaking almonds tuaj yeem pab tshem tawm cov teeb meem glycosides.
• Roasting: Qhuav cua sov los ntawm roasting tuaj yeem deactivate amygdalin rau qee qhov.
• Sib tsoo thiab ua noj: Almonds siv rau hauv cov khoom noj los yog cov khoom ci feem ntau dhau los ua cov txheej txheem uas txo cov amygdalin toxicity.

Thaum cov almonds qab zib muaj kev nyab xeeb noj nyoos vim lawv cov qib amygdalin qis, iab almonds yuav tsum tau ua tiav kom muaj kev nyab xeeb.

Q: Puas yog qos yaj ywm muaj kev nyab xeeb noj?

A: Yog, cassava muaj kev nyab xeeb noj thaum npaj kom raug. Nws yuav tsum tau tev, tsau, fermented, los yog siav kom tshem tawm cov teeb meem cyanide.

Q: Cyanide ntau npaum li cas hauv cov qos yaj ywm?

A: Tus nqi ntawm cyanide sib txawv nyob ntawm seb hom cassava. iab cassava tuaj yeem muaj cyanide concentration txog li 1, 000 mg/kg, thaum cov qos yaj ywm qab zib muaj tsawg dua.

Q: Dab tsi yog cov tsos mob ntawm cyanide lom?

A: Cov tsos mob muaj xws li mob taub hau, kiv taub hau, xeev siab, tsis meej pem, ua pa nyuaj, thiab mob hnyav, tuag.

Q: Koj puas tuaj yeem noj nqaij nyoos?

A: Tsis yog, noj cov qos yaj ywm nyoos yog qhov txaus ntshai vim nws cov ntsiab lus cyanide. Nco ntsoov ua cov qos yaj ywm kom huv si ua ntej noj.

Q: Puas tuaj yeem siv amygdalin kom nyab xeeb ua ib qho ntxiv?

A: Yog lawm, cov tshuaj amygdalin tuaj yeem siv tau zoo yog tias tau txais los ntawm cov neeg muab kev ntseeg siab zoo li KINGSCI, uas ua raws cov txheej txheem tsim khoom nruj thiab kuaj xyuas kom ntseeg tau tias cov khoom muaj kev nyab xeeb.

Rau hwm amygdalin extract ntxiv,tiv tauj pebrau cov qauv dawb. Nrog peb cov khoom lag luam zoo thiab xa khoom sai, koj tuaj yeem ua kom muaj kev nyab xeeb thiab siv tau zoo ntawm amygdalin.

• Bradbury, JH, & Denton, IC (2010). "Cov txheej txheem me me ntawm cyanide detoxification hauv cov qos yaj ywm rau siv hauv cov teb chaws tsis muaj peev txheej."
• FAO. (2004). "Casava: Ua rau kev noj zaub mov zoo."
• Nartey, F. (1980). "Cyanogenesis nyob rau hauv cassava."