Preventive Nutrition and Food Science

  • 제18권4호
  • /
  • Pages.263-268
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  • 2013
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Determination of 4-Methylimidazole and 2-Acetyl-4(5)-tetrahydroxybutylimidazole in Caramel Color and Processed Foods by LC-MS/MS

  • Kim, Tae Rang (Department of Food and Drug, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Su Un (Department of Food and Drug, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Shin, Young (Department of Food and Drug, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Ji Young (Department of Food and Drug, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Sang Me (Department of Food and Drug, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Jung Hun (Department of Food and Drug, Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 투고 : 2013.10.07
  • 심사 : 2013.12.04
  • 발행 : 2013.12.31
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초록

In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydroxybuthylimidazole (THI) and 4-(5)-methylimidazole (4-MI) in alkaline medium was used for caramel color and processed foods in Korea. After a simple sample pretreatment, 51 4-MI-labeled samples were positive for 4-MI and 2 also contained THI. The concentration of 4-MI was 260.5~24, $499.3{\mu}g/kg$ in caramel color, less than $LOD{\sim}1,712.5{\mu}g/kg$ in sauce, 1,242.3, $5,972.2{\mu}g/kg$ in balsamic vinegar, $2,118.3{\sim}5,802.4{\mu}g/kg$ in complex seasoning, $82.7{\sim}5,110.6{\mu}g/kg$ in curry, and $29.9{\sim}464.4{\mu}g/kg$ in soft drinks. The recovery rate of 4-MI was 97.1~111.0% in sauce and 81.9~110.0% in powder and that of THI was 83.6{\sim}106.4% in sauce and 61.2{\sim}99.4% in powder. Our results concluded a safe amount of 4-MI and THI compared to the limit of Korea additive code but the processed foods do not have a limit of caramel color and 4-MI in Korea. Therefore, research and monitoring of 4-MI and THI is needed for processed foods in Korea.

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참고문헌

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피인용 문헌

  1. Formation of 4(5)-Methylimidazole in Aqueousd-Glucose-Amino Acids Model System vol.81, pp.1, 2016, https://doi.org/10.1111/1750-3841.13163
  2. Preparations of magnetic molecularly imprinted polymer for selective recognition and determination of 4-methylimidazole in soft beverage by high performance liquid chromatography vol.35, pp.1-2, 2017, https://doi.org/10.1177/0263617416667361
  3. Analysis and risk assessment of 4(5)-methylimidazole in brown colored foods and beverages vol.9, pp.1, 2016, https://doi.org/10.1080/19393210.2015.1127294
  4. 4-Methylimidazole in soluble coffee and coffee substitutes vol.63, 2016, https://doi.org/10.1016/j.foodcont.2015.11.006
  5. Application of three-dimensional liquid chromatography for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI) in caramel colours vol.8, pp.35, 2016, https://doi.org/10.1039/C6AY00686H
  6. Quantification of 4-methylimidazole in carbonated beverages by ultra-performance liquid chromatography-tandem mass spectrometry vol.38, pp.7, 2015, https://doi.org/10.1007/s12272-014-0508-0
  7. Effects of divalent cations on the formation of 4(5)-methylimidazole in fructose/ammonium hydroxide caramel model reaction vol.201, 2016, https://doi.org/10.1016/j.foodchem.2016.01.098
  8. Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant vol.37, pp.4, 2013, https://doi.org/10.5851/kosfa.2017.37.4.552
  9. A Review of the Analytical Methods for the Determination of 4(5)-Methylimidazole in Food Matrices vol.9, pp.11, 2013, https://doi.org/10.3390/chemosensors9110322