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

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.

Automated summary

This article presents a method for measuring the content of DDMP in baked red jujubes and evaluates five cultivars from China. The results indicate that certain jujube cultivars should be avoided in baking to reduce the formation of DDMP.