Formation of Cyanide Ion by the Reaction of Amines and Nitrite Ion. I. Formation of Cyanide Ion at the Distillation of the Reaction Mixture

敏子, 輿水; 和幸, 高松; 幹宏, 金子; 昭三, 福井; 三郎, 菅野

doi:10.1248/jhs1956.20.332

Cited by 3 publications

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“…The concentrations of glycine and nitrite reacted are also indicated. The concentration of nitrite reacted indicates the difference between the initial nitrite concentration and the sum of the decreased concentration of nitrite and the increased concentration of nitrate after freezing/thawing, because the oxidation reaction of nitrite to nitrate by dissolved oxygen also proceeds in ice. , Koshimizu et al , and Takamatsu et al reported that the reaction of glycine with nitrite generated cyanide ions in solution. Actually, in solution, no cyanide was observed when the initial concentrations of glycine and nitrite were low.…”

Section: Resultsmentioning

confidence: 99%

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Cyanide Formation in Freezer Stored Foods: Freezing of a Glycine and Nitrite Mixture

Kitada

Suda

Takenaka

2020

Chem. Res. Toxicol.

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Freezing is not always the best way to keep foods safely. Some reactions are known to be accelerated in ice. Furthermore, some other reactions that are not observed in solution are also promoted in ice. We found that the formation of nitrosamines through the reaction of an amine with a nitrite is accelerated in ice. Surprisingly, cyanide is formed through the reaction of glycine with nitrite in ice but not in solution. Amines are present in many kinds of foods. Nitrite is present in vegetables and is used as a food coloring agent and to inhibit the reproduction of Clostridium botulinum. The maximum amount of cyanide formed reaches a dangerous level, and the intake of this formed cyanide in a few tens of cubic centimeters causes some people to get headaches. These facts suggest that hazardous compounds could be generated in frozen processed foods. We report here the formation of cyanide and its possible formation pathway in ice. Finally, we propose a way to prevent cyanide formation in food under frozen conditions.

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Section: Resultsmentioning

confidence: 99%

“…LD 50 of KCN is 5–10 mg/kg . Koshimizu et al , and Takamatsu et al reported that the reaction of glycine with nitrite generated cyanide ions in solution. However, cyanide was formed only from the much higher initial concentrations of glycine and nitrite than that in ice.…”

Section: Introductionmentioning

confidence: 99%