Determination of Amygdalin in Apricot Kernel and Processed Apricot Products by High Performance Liquid Chromatography

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  • 高速液体クロマトグラフィーによる杏仁中のアミグダリンの測定とその調理過程における消長
  • コウソク エキタイ クロマトグラフィー ニヨル キョウニンチュウ ノ アミグダ

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A method was developed for the determination of amygdalin in apricot kernels by high performance liquid chromatography (HPLC). Amygdalin was extracted from apricot kernels with methanol, and 10μl of the filtrate was injected into a high performance liquid chromatograph. HPLC was performed on a stainless steel column packed with Zorbax ODS, with acetonitrile-water (14:86v/v%) as the mobile phase. The retention time of amygdalin was about 7min. The average recovery of amygdalin was 97.4% and the lower limit of determination was 50ng.<br>This method was also applied for the determination of amygdalin in commercial almond jelly and other apricot products. Almond jelly prepared in this study from apricot kernels contained 5.07ppm amygdalin. The amygdalin content had decreased to 30.4% in first process of preparing the almond jelly and to 0.3% finally.<br>No amygdalin was detected in other foods tested.

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