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KMID : 1160620130180040263
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Preventive Nutrition and Food Science
2013 Volume.18 No. 4 p.263 ~ p.268
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Determination of 4-Methylimidazole and 2-Acetyl-4(5)- tetrahydroxybutylimidazole in Caramel Color and Processed Foods by LC-MS/MS
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Kim Tae-Rang
Kim Su-Un
Shin Young
Kim Ji-young
Lee Sang-Me
Kim Jung-Hun
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Abstract
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In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydrox-ybuthylimidazole (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 μg/kg in caramel color, less than LOD∼1,712.5 μg/kg in sauce, 1,242.3, 5,972.2 μg/kg in balsamic vinegar, 2,118.3∼5,802.4 μg/kg in complex seasoning, 82.7∼5,110.6 μg/kg in curry, and 29.9∼464.4 μg/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∼106.4% in sauce and 61.2∼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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KEYWORD
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2-acethyl-4(5)-tetrahydroxybuthyl imidazole, caramel color, LC-MS/MS, 4(5)-methylimidazole
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