High Performance Liquid Chromatography of 2,5‐Dimethyl‐4‐Hydroxy‐3 (2H)‐Furanone in Pineapple and Grapefruit Juices
Hyoung S. Lee, Steven Nagy
Journal of Food Science
Abstract
ABSTRACT A reversed‐phase HPLC method was developed for rapid analysis of 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone (DMHF), the compound responsible for the “burnt‐pineapple” flavor in pineapple juices. A Zorbax ODS column was used with a mobile phase of 0.05M sodium acetate (pH 4.0)/methanol (70:30); detection was by UV at 290 nm. Sample clean up was accomplished by solid‐phase extraction with C‐18 Sep‐Pak cartridges. DMHF contents ranged from 1.6 to 27.3 ppm from 10 fresh pineapple juices. Using this system, the production of DMHF was monitored in canned grapefruit juices during storage at varying temperatures.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
DMHF ranged from 1.6 to 27.3 ppm
“DMHF contents ranged from 1.6 to 27.3 ppm from 10 fresh pineapple juices”
2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) responsible for burnt-pineapple flavor
“the compound responsible for the “burnt-pineapple” flavor in pineapple juices”