Determination of Amygdalin in Apricot Kernels and Almonds Using LC-MS/MS.

This article focuses on the development and validation of a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for quantifying amygdalin, a cyanogenic glycoside, in apricot kernels and almonds. Amygdalin can enzymatically release toxic hydrogen cyanide upon ingestion, with concentrations varying widely depending on kernel type and processing. The validated method demonstrated linearity, sensitivity (limit of detection 0.8 ng/g), and accuracy (recoveries 90–107%) across relevant concentration ranges and was applied to 18 retail samples, revealing amygdalin levels from below quantitation limits to 24,000 mg/g, with higher concentrations predominantly in bitter apricot kernels. These findings underscore the variability of amygdalin content in marketplace products and support the method's utility for monitoring and risk assessment purposes.