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Molecules 2017, 22(9), 1425;

Identification and Analysis of Amygdalin, Neoamygdalin and Amygdalin Amide in Different Processed Bitter Almonds by HPLC-ESI-MS/MS and HPLC-DAD

School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China
Marketing Department, Leading Pharm Medical Technology, Inc., Beijing 100083, China
Author to whom correspondence should be addressed.
Received: 27 June 2017 / Accepted: 25 August 2017 / Published: 30 August 2017
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Processing is a traditional pharmacy technology based on traditional Chinese medicine theory. The traditional Chinese medicine (TCM) ingredients should be processed before being used as a medicine. Processed bitter almonds are widely used in the clinic in TCM for the treatment of cough and asthma. In this work the amygdalin profile of three producing areas in China was determined, with respect to three differently processed bitter almond products: raw, stir-fried and scalded. Identification of the compounds was done by using high performance liquid chromatography coupled to electrospray ionization mass spectrometry (HPLC-ESI-MS/MS). Results indicated that amygdalin, neoamygdalin and amygdalin amide were identified in the different processed bitter almonds. Meanwhile, amygdalin was used as a standard to calculate the quantification of amygdalin and the concentration ratio of neoamygdalin and total amygdalin by HPLC-DAD. The data suggested that composition of amygdalin isomers in bitter almonds was influenced by the processing method. It also gives a new understanding of the processing principle of bitter almonds. Moreover, the classification of different processed bitter almonds can be achieved on the basis of amygdalin isomers levels. View Full-Text
Keywords: almonds; amygdalin; neoamygdalin; processing; HPLC-ESI-MS/MS almonds; amygdalin; neoamygdalin; processing; HPLC-ESI-MS/MS

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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.

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