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U.S. Department of Health and Human Services

FDA Poisonous Plant Database

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AUTHOR(S): Honig, D. H.; Hockridge, M. E.; Gould, R. M.; Rackis, J. J.
TITLE: Determination of cyanide in soybeans and soybean products.
YEAR: 1983 CITATION: J Agric Food Chem, 31(2), 272-275 [English]
FDA #: F04171
ABSTRACT: Cyanide content was determined on distillates from soybean meal, various soybean fractions, and soybean products by a pyridine-barbituric acid colorimetric procedure. Values of 0.07-0.3 ug of hydrogen cyanide/g of sample in soy protein products and 1.24 ug/g in soybean hulls were obtained when browning was kept to a minimum. These results compare with values as high as 1 and 3 mg/g in cassava and certain varieties of lima beans, respectively, and with values of 0.001-0.45 ug/g reported in various cereal grains and cereal products. Much higher, more variable values resulted under severe browning to charring conditions. Additions of carbonyl compounds decreased recovery values of cyanide standards, and because these compounds occur naturally in soybeans, cyanide values for soybean samples may be low. Emulsion and a crude linamarase preparation were ineffective in releasing cyanide from soybean meal. Extracts of soybean meal were fractionated by column chromatography and tested for cyanide. No cyanogenic precursor was isolated and little concentration of cyanide was obtained. These studies indicate that cyanogenic compounds are present in soybean protein products in very small amounts and probably are of little nutritional significance.
GRIN #: 17711 Exit Disclaimer
COMMON NAME: soybean
STANDARD COMMON NAME: soy bean
FAMILYFabaceae
LATIN NAME
STANDARD PLANT NAMEGlycine max (L.) Merr.
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