A high performance liquid chromatographic method for the simultaneous determination of the cyanogenic glycosides,
i. e., amygdalin (AM) and prunasin (PR), and their degradation products,
i. e., benzaldehyde (BAL) and benzoic acid (BA), in processed foods containing
ume (Japanese apricot
Prunus mume Sieb et Zucc.) was developed.
The sample was extracted with 0.05
M citric acid solution and cleaned up by use of a Seppak C
18 cartridge. The extract was chromatographed on a Capcell Pak C
18 SG120 column with acetonitrile-water-0.2
M phosphate buffer, pH 4.0 (16: 79: 5). Detection was achieved with a UV monitor set at 210nm. The peaks corresponding to AM and PR were confirmed by examination of the effect of emulsin treatment.
The recoveries from
ume extract,
umeboshi (dried and salted
ume),
umeshu (Japanese apricot wine) and
ume jam fortified with AM, PR, BAL and BA at levels of 40-100μg/g each were 86.9-100.6% (C. V. 3.7-7.7%) for AM, 69.9-105.3% (0.9-4.2%) for PR, 71.9-85.0% (1.8-2.6%) for BAL and 82.7-99.1% (0.8-4.8%) for BA, except for AM in the
ume extract and the
umeboshi. AM in
ume extract and
umeboshi could not be determined owing to interference by contaminants.
The determination limits were 10μg/g for AM, 2μg/g for PR, and 1μg/g for BAL and BA, respectively.
View full abstract