Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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)
  • Received : 2013.10.07
  • Accepted : 2013.12.04
  • Published : 2013.12.31
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Abstract

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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References

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