Identification and Analysis of Amygdalin, Neoamygdalin and Amygdalin Amide in Different Processed Bitter Almonds by HPLC-ESI-MS/MS and HPLC-DAD
Abstract
:1. Introduction
2. Results and Discussions
2.1. Characterisation of Amygdalin Isomers
2.2. Validation of HPLC Method
2.3. Analysis of Amygdalin Isomers
2.4. Principal Component Analysis
3. Materials and Methods
3.1. Chemicals
3.2. Almond Samples
3.3. Sample Processing, Extraction
3.4. Preparation of Standard Solution
3.5. HPLC Equipment and Conditions
3.6. HPLC-ESI-MS/MS Equipment and Conditions
3.7. Statistical Analysis
4. Conclusions
Supplementary Materials
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sample Availability: Samples of the compounds in this paper are available from the authors. |
Sample | Rt (min) | Compound | Mol. Ion [M − H]– | Primary Fragment |
---|---|---|---|---|
raw bitter almond | 5.43 | amygdalin amide | 474.1610 | 312.1082, 150.0560, 323.0784, 263.0289, 221.0626 |
11.53 | d-amygdalin | 456.1501 | 323.0973, 263.0766, 221.0899, 179.0197 | |
16.09 | l-amygdalin | 456.1532 | 323.0808, 262.8893, 221.0302, 178.9521 | |
scalded bitter almond | 5.21 | amygdalin amide | 474.1609 | 312.1082, 150.0560, 323.0616, 263.0547, 221.0994 |
11.01 | d-amygdalin | 456.1501 | 323.0974, 263.0765, 221.0201, 178.9646 | |
16.09 | l-amygdalin | 456.1508 | 323.1771, 263.1088, 221.01, 178.86 | |
stir-fried bitter almond | 5.36 | amygdalin amide | 474.1610 | 312.1082, 150.0560, 323.1720, 263.0850, 221.0170, 178.9606 |
12.03 | amygdalin | 456.1501 | 323.0973, 263.0766, 221.0641, 179.0558 | |
15.97 | neoamygdalin | 456.1508 | 323.0952, 263.0011, 221.0641, 178.9624 |
Origin | Sample | Amygdalin (%) | Neoamygdalin (%) | Total (%) |
---|---|---|---|---|
Shanxi | raw | 4.51 ± 0.04 | 1.76 ± 0.02 | 6.27 ± 0.01 |
scalded | 5.45 ± 0.26 | 1.60 ± 0.43 | 7.04 ± 0.18 | |
stir-fried | 7.06 ± 0.14 | 0.47 ± 0.01 | 7.54 ± 0.14 | |
Hebei | raw | 3.70 ± 0.43 | 1.32 ± 0.02 | 5.02 ± 0.32 |
scalded | 4.75 ± 0.13 | 0.88 ± 0.09 | 5.18 ± 0.31 | |
stir-fried | 6.80 ± 0.35 | 0.60 ± 0.01 | 7.39 ± 0.38 | |
the Northeast | raw | 3.84 ± 0.22 | 2.74 ± 0.05 | 6.61 ± 0.20 |
scalded | 6.69 ± 0.40 | 2.42 ± 0.45 | 9.09 ± 0.78 | |
stir-fried | 8.82 ± 0.72 | 0.64 ± 0.15 | 9.46 ± 0.56 |
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Xu, S.; Xu, X.; Yuan, S.; Liu, H.; Liu, M.; Zhang, Y.; Zhang, H.; Gao, Y.; Lin, R.; Li, X. Identification and Analysis of Amygdalin, Neoamygdalin and Amygdalin Amide in Different Processed Bitter Almonds by HPLC-ESI-MS/MS and HPLC-DAD. Molecules 2017, 22, 1425. https://doi.org/10.3390/molecules22091425
Xu S, Xu X, Yuan S, Liu H, Liu M, Zhang Y, Zhang H, Gao Y, Lin R, Li X. Identification and Analysis of Amygdalin, Neoamygdalin and Amygdalin Amide in Different Processed Bitter Almonds by HPLC-ESI-MS/MS and HPLC-DAD. Molecules. 2017; 22(9):1425. https://doi.org/10.3390/molecules22091425
Chicago/Turabian StyleXu, Shuya, Xinfang Xu, Shaoxiong Yuan, Huan Liu, Mengnan Liu, Ying Zhang, Hui Zhang, Yan Gao, Ruichao Lin, and Xiangri Li. 2017. "Identification and Analysis of Amygdalin, Neoamygdalin and Amygdalin Amide in Different Processed Bitter Almonds by HPLC-ESI-MS/MS and HPLC-DAD" Molecules 22, no. 9: 1425. https://doi.org/10.3390/molecules22091425