Quantification of amygdalin, prunasin, mandelonitrile, and free cyanide in homemade and commercial Prunus mume syrups using UHPLC–(ESI)QqQ–MS/MS and their dietary risk assessment | Synapse
March 3, 2026
Quantification of amygdalin, prunasin, mandelonitrile, and free cyanide in homemade and commercial Prunus mume syrups using UHPLC–(ESI)QqQ–MS/MS and their dietary risk assessment
Key Points
Quantification reveals elevated cyanide levels in certain syrups, indicating potential health risks.
The highest amygdalin concentration observed was 31.6 mg per 100 mL in homemade samples, highlighting variability.
Analysis utilized UHPLC–(ESI)QqQ–MS/MS for precise measurement of cyanogenic compounds in syrups.
Dietary risk assessment indicates a need for caution when consuming certain Prunus mume products.