Determination of linamarin in cassava using enzyme‐sensitised microcentrifuge tubes

Cassava leaf linamarase was covalently immobilised onto the inner surface of microcentrifuge tubes (1.5 ml). A large number of these enzymesensitised microcentrifuge tubes could be prepared in advance and stored at 4°C until needed. For determination of linamarin content, cassava root extract prepared in 0.1 M orthophosphoric acid was incubated in the microcentrifuge tube for 10 min at 30°C and pH 6. The cyanide released was then detected by a spectrophotometric method. Compared with other spectrophotometric procedures for determining linamarin, this method used less reagents and avoided unnecessary exposure to pyridine vapour. This system is also useful as a simple tool for rapid screening of linamarin content in cassava roots.