Rapid and sensitive quantitation of DDMP (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one) in baked red jujubes by HS-SPME-GC-MS/MS

文献类型： 外文期刊

第一作者： Qiao, Yening

作者： Qiao, Yening;Bi, Jinfeng;Chen, Qinqin;Wu, Xinye;Gou, Min;Yang, Xinrui;Qiao, Yening;Wu, Xinye;Gou, Min;Purcaro, Giorgia;Jin, Xinwen

作者机构：

关键词： DDMP; Baking; Red jujube; HS-SPME-GC-MS/MS; Correlation analysis

期刊名称：FOOD CONTROL （ 影响因子：6.652； 五年影响因子：6.498 ）

ISSN： 0956-7135

年卷期： 2022 年 135 卷

页码：

收录情况： SCI

摘要： Baked red jujube is a common food ingredient used to enrich the nutritional value and enhance the aroma. DDMP (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one) with intense bitterness and potential toxicity may be present in several baked red jujube-based products but there are no well-defined methods to measure it quickly, sensitively, and accurately. Headspace solid-phase microextraction with gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS/MS) was applied for the analysis of DDMP. The standard curve was linear between the concentrations of 0.01 and 100 mu g/mL, with a limit of detection at 0.1 ng/g that below the sensory threshold of DDMP (2.06 mu g/g). Five cultivars of baked red jujubes from China were evaluated with the method for DDMP content (4.55-46.50 mu g/g). The results indicated that jujube cultivars with a higher molar ratio of proline to glucose, lower moisture content, and stronger ability to resist water stress should be avoided from baking to modulate the formation of DDMP.

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