Cho Su Yeob, Ko Hong-Rim, Kim Hyun-Seok, Kim Young-Kyoung, Lee Kwang-Won
Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea.
Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Gyeonggi-do 16227, Republic of Korea.
Food Chem. 2025 Jan 15;463(Pt 2):141200. doi: 10.1016/j.foodchem.2024.141200. Epub 2024 Sep 12.
Cyanide ion was derivatized with o-phthalaldehyde and 3-mercaptopropionic acid for high-performance liquid chromatography-diode array detector analysis. The structure was elucidated using nuclear magnetic resonance spectroscopy and ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry. Method validation was conducted for three distillation methods to analyze cyanogenic glycosides, cyanohydrins, and free cyanide in fruit syrup. Acid-aided distillation only detected free cyanide, while direct distillation detected both free cyanide and cyanohydrins, and enzyme-aided distillation reflected all three types. These approaches were applied to stone fruit syrups in South Korean markets and households. Among tested, maesil (Prunus mume) syrup contained the highest amount of total cyanide, reaching a maximum of 21.9 mg/kg (cyanide ion equivalent), compared to other syrups. Investigation of cyanide composition changes during maesil syrup production revealed that free cyanide occupies the lowest proportion. Cyanogenic glycosides degraded gradually during aging, while cyanohydrins remained the majority after 12 months aging.
氰离子用邻苯二甲醛和3-巯基丙酸衍生化，用于高效液相色谱-二极管阵列检测器分析。使用核磁共振光谱以及超高效液相色谱与三重四极杆串联质谱联用对其结构进行了阐明。对三种蒸馏方法进行了方法验证，以分析果糖浆中的氰苷、氰醇和游离氰化物。酸辅助蒸馏仅检测到游离氰化物，直接蒸馏检测到游离氰化物和氰醇，酶辅助蒸馏则反映了所有三种类型。这些方法应用于韩国市场和家庭中的核果糖浆。在测试的糖浆中，梅（李属梅）糖浆的总氰化物含量最高，与其他糖浆相比，最高可达21.9毫克/千克（氰离子当量）。对梅糖浆生产过程中氰化物组成变化的研究表明，游离氰化物所占比例最低。氰苷在陈酿过程中逐渐降解，而氰醇在陈酿12个月后仍占多数。
