Quantification of 4-Methylimidazole in Class III and IV Caramel Colors: Validation of a New Method Based on Heart-Cutting Two-Dimensional Liquid Chromatography (LC-LC)

Moretton, Cédric; Crétier, G.; Nigay, Henri; Rocca, Jean‐Louis

doi:10.1021/jf104464f

Cited by 51 publications

(29 citation statements)

References 21 publications

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“…4‐MeI has been identified in caramel colors (Wilks and others ; Buckee and Bailey ; Fernandes and Ferreira ; Klejdus and others ; Moretton and others ; Yamaguchi and Masuda ; Schlee and others ; Petruci and others ) and in processed foods, such as coffee (Casal and others ; Klejdus and others ; Lojkoval and others ; Yamaguchi and Masuda ), soy sauce (Yamaguchi and Masuda ), beer (Klejdus and others ; Cunha and others ), carbonated beverages (Cunha and others ; Yamaguchi and Masuda ; Schlee and others ; Wang and Schnute ; Lim and Shin ), and milk (Muller and others ).…”

Section: Introductionmentioning

confidence: 99%

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

Karim

Smith

2015

Journal of Food Science

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4(5)-Methylimidazole (4-MeI) is a nitrogen-containing heterocyclic compound found in class III and IV ammoniated caramel colors, a group of additives widely used in the food industry. A suspected carcinogen and neurotoxin and efforts are underway to limit its presence in foods. Several methods have been developed to detect and quantitate 4-MeI in different food matrices, including roasted coffee, beer, soft drinks, and soy sauce; however, no methods are available to measure 4-MeI in cooked meat and meat products containing lipids and high levels of interfering nitrogen compounds, such as amino acids and peptides. A rapid method using 0.1 M sodium acetate buffer (pH 5) as an extraction solvent followed by derivatization with isobutylchloroformate and gas chromatograph mass-spectrometry was developed to quantify 4-MeI in cooked meat products with added caramel colors containing 4-MeI. Selected ion monitoring mode was used to monitor 4-MeI ions fragments. In the 8 commercial meat products tested, 4-MeI levels ranged from 0.041 to 1.015 mg/kg, with recovery of 94.76% to 103.94%. In addition, a matrix-matched calibration performed by analyzing a spiked cooked meat sample indicated no significant difference (P > 0.05), which means the meat matrix had no effect on the developed method. This method proved useful in analyzing 4-MeI in meat products with added caramel color containing 4-MeI.

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Section: Introductionmentioning

confidence: 99%

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

Karim

Smith

2015

Journal of Food Science

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“…In the process of class III and IV caramel colours, a major reaction that occurred was the Maillard reaction, where carbonyl compounds react with amino groups or ammonia (Jang, Jiang, Hengel, & Shibamoto, 2013;Moretton, Cretier, Nigay, & Rocca, 2011). Among the products formed in the Maillard reaction, 4-MI was a concern to researchers because of its carcinogenic risk.…”

Section: Introductionmentioning

confidence: 99%

Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions

Kong

Huang

et al. 2015

Food Research International

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“…Gas chromatography mass spectrometry (GC-MS) quantification using isobutylchloroformate as derivatizing agent achieved a detection limit for 4-MeI of 0.25 ppm (Fernandes et al, 1997). A method based on heart-cutting two-dimensional liquid chromatography (LC-LC) was also used in the determination of 4-MeI (Moretton et al, 2011). The…”

Section: -Acetyl-4-tetrahydroxybutylimidazole and 4-methylimidazole mentioning

confidence: 99%

2-Acetyl-4-tetrahydroxybutylimidazole and 4-methylimidazole in caramel colours, vinegar and beverages in China

Wang

Ren

Liu

et al. 2015

Food Additives & Contaminants: Part B

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A survey of 2-acetyl-4-tetrahydroxybutylimidazole (THI) and 4-methylimidazole (4-MeI) concentrations in caramel colours, vinegar and beverages from the Chinese market were performed by ultrahigh-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). In total, 117 samples, 78 caramel colour samples, 23 vinegar samples and 16 beverage samples, were investigated. The results indicated that 4-MeI was found in all samples. THI was found in a part of the samples and also the level range was lower compared to 4-MeI. In caramel colour samples, the concentration level range of THI was 1.0-74.3 mg/kg and of 4-MeI was 1.5-1291.8 mg/kg. In vinegar samples, the concentration level range of THI was 13.3-119.2 µg/L and for 4-MeI 111.2-2077.8 µg/L. In beverage samples, THI was only found in two samples and the concentration level range of 4-MeI was 10.8-307.1 µg/L. THI and 4-MeI levels in vinegar and beverages were rather low compared with those in caramel colour samples. These observations can be helpful for evaluating individual exposure to THI and 4-MeI from caramel colours, vinegar and beverages in China.

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Quantification of 4-Methylimidazole in Class III and IV Caramel Colors: Validation of a New Method Based on Heart-Cutting Two-Dimensional Liquid Chromatography (LC-LC)

Cited by 51 publications

References 21 publications

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions

2-Acetyl-4-tetrahydroxybutylimidazole and 4-methylimidazole in caramel colours, vinegar and beverages in China

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