Seeds from stone-fruits can be used as a source of fat and protein, but their utilisation is connected with various technical and toxicological problems so that these seeds are normally burnt. One of these problems is the occurrence of cyanogenic compounds which is determined by the content of amygdalin. Amygdalin is decomposed by the enzyme emulsion into cyanogenic acid, benzaldehyde and glucose. Furthermore free cyanogenic acid is stored in cells of the stone. The Austrian food law recommends 50 mg HCN / kg in foods (e.g. nougat and marzipan) corresponding to 846,1 mg amygdalin. Therefore a rapid method is needed to analyze the whole content of HCN in seeds of stone-fruits so that one can decide if the material can be used for further food and feed production.