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.