目前国内测定粮食中氰化物多用吡啶-联苯胺和异烟酸-吡唑啉酮两法。前法由于吡啶的恶臭和联苯胺的致癌性已逐渐被淘汰,后法操作条件要求较苛。且两种方法的灵敏度低。因此用比色法很不理想,有必要探求新的测定方法。 本文运用粮食样品预蒸馏-溴化-萃取-ECD检测分析的步骤,成功的分离分析了粮食中微量氰化物。最低检测浓度为0.05mg/kg,在0.05—1.5mg/kg呈线性,回收率在87％—97％之间,变异系数为5.1％。 At present, the domestic determination of cyanide in food multi-use pyridine - benzidine and isonicotinic acid - pyrazolone two methods. As the former method due to the odor of pyridine and benzidine carcinogenicity has been gradually eliminated, after the operating conditions require harsh. And the sensitivity of the two methods is low. Therefore, using colorimetry is not ideal, it is necessary to explore new assay methods. In this paper, the pre-distillation of food samples - bromination - extraction - ECD detection and analysis of steps, the successful separation of trace amounts of cyanide in food. The minimum detectable concentration was 0.05 mg / kg, linear at 0.05-1.5 mg / kg with a recovery of 87% -97% and a coefficient of variation of 5.1%.