Abstract:Amygdalin is a cyanogenic glycoside, a natural toxicant in Rosaceae spp. such as almonds, peaches, and apricots, and may appear in products containing them. Amygdalin, after being absorbed into the body, will be hydrolyzed and release hydrocyanic acid, which is capable of causing poisoning in humans. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) with negative mode electrospray ionization and multi-reaction monitoring (MRM) mode was used to develop and va… Show more
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