Improvement of the Direct Determination Method of Linamarin in Beans and Bean Paste Products

Abstract

A method for the direct determination of linamarin, a cyanogenic glycoside in beans, bean paste products and cassava flour was improved. A sample was extracted with a mixture of acetonitrile and water, cleaned up by using a solid-phase extraction cartridge, and trimethyl-silylated, then linamarin was quantitated by FID-GC and confirmed by GC/MS. The detection limit of linamarin was 1 μg/g in beans, 0.25μg/g in dry bean paste and 0.1 μg/g in raw paste. The contents of linamarin in beans, bean paste products and cassava flour were surveyed. The contents of linamarin determined by the proposed method were in good accordance with those found by the headspace GC method. © 1993, Japanese Society for Food Hygiene and Safety. All rights reserved.