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.

中文翻译：

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核果糖浆中的氰化物分析：Maesil （Prunus Mume） 糖浆中蒸馏技术、新型衍生化方法和氰化物组成的比较研究


用邻苯二甲醛和 3-巯基丙酸衍生化氰化物离子，用于高效液相色谱-二极管阵列检测器分析。使用核磁共振波谱和超高效液相色谱-三重四极杆串联质谱法阐明其结构。对三种蒸馏方法进行了方法验证，以分析水果糖浆中的生氰苷、氰醇和游离氰化物。酸辅助蒸馏仅检测游离氰化物，而直接蒸馏同时检测游离氰化物和氰醇，酶辅助蒸馏反映了所有三种类型。这些方法适用于韩国市场和家庭的核果糖浆。在测试中，Maesil （Prunus mume） 糖浆的总氰化物含量最高，与其他糖浆相比，最高达到 21.9 毫克/千克（氰化物离子当量）。对 maesil 糖浆生产过程中氰化物成分变化的调查表明，游离氰化物所占比例最低。氰甙在衰老过程中逐渐降解，而氰醇在老化 12 个月后仍占大多数。