| The method for the qualitative and quantitative analysis of amygdalin and prunasin in Amygdalus pedunculate Pall processing products was established. Amygdalus pedunculate Pall cake (meal) and Amygdalus pedunculate Pall oil were ultrasonically extracted by methanol. The qualitative analysis was performed on HPLC-Q-TOF. The sample was separated by C18 column (100 mm×2.1 mm, 2.7 μm). The quantitative analysis was performed on UPLC-TSQ using electrospray ionization with positive ion mode. The separation was carried out on C18 column (100 mm×2.1mm,1.7 μm). The results indicated that based on the retention time，accurate relative molecular weight，and the product ions, the structure of amygdalin and its degradation product prunasin were determined the linear ranges of amygdalin and prunasin were 50-1 000 ng/mL for Amygdalus pedunculate Pall cake (meal) and 50-800 ng/mL for Amygdalus pedunculate Pall oil, and the average recovery rates of amygdalin and prunasin in Amygdalus pedunculate Pall cake (meal) were 99.2%-100.5% and 102.0%-105.8%, with relative standard deviations of 01%-3.3% and 1.6%-3.6%. The limits of detection for amygdalin and prunasin were 2.5 mg/kg and 5 mg/kg, respectively. For Amygdalus pedunculate Pall oil, the average recovery rates of amygdalin and prunasin were 99.1%-108.3% with relative standard deviation 1.5%-2.2% and 102.9%-108.9% with relative standard deviation 1.0%-3.5%, and the limits of detection for amygdalin and prunasin were 0.06 mg/kg and 0.12 mg/kg, respectively. The method was fast and simple, which provided technical support for the safety of Amygdalus pedunculate Pall processing products. |
