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Rafiei Jam M, Nezhadali A, Kaykhaii M. Application of gas flow headspace liquid phase micro extraction coupled with gas chromatography-mass spectrometry for determination of 4-methylimidazole in food samples employing experimental design optimization. BMC Chem 2022; 16:29. [PMID: 35524272 PMCID: PMC9077832 DOI: 10.1186/s13065-022-00823-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Accepted: 04/28/2022] [Indexed: 12/05/2022] Open
Abstract
Background 4-Methylimidazole (4-MeI) or 4-methyl-1H-imidazole, a slightly yellowish solid with molecular formula C4H6N2, is a heterocyclic compound which supposedly does not exist as a natural product and is formed when carbohydrates are heating with ammonium compounds. This compound is used in pharmaceuticals, agriculture and photography chemicals, dyes and pigments, and rubber manufacturing. In the present study, a simple and efficient sample preparation method designated gas flow headspace liquid phase microextraction (GF-HS-SDME) was employed for the extraction and preconcentration of 4-methylimidazole (4-MeI) from food and beverage samples, before its determination by gas chromatography-mass spectrometry. Result To investigate the optimal conditions for the extraction process in GF-HS-SDME method, factors affecting extraction, including selection of extraction solvent, vial volume, extraction solvent ratio, position of extracting solvent, drop volume, sample volume, stirring speed, temperature, extraction time, sample pH, ionic strength of the sample solution and gas flow rate were optimized by utilizing both one-variable-at-a-time method and Plackett–Burman design. The investigation of protocol was carried out by using a standard solution containing 100.0 μg L−1 of 4-MeI in deionized water. Conclusion In this study, a simple and green analytical method based on GF-HS-SDME was proposed for the extraction and preconcentration of 4-MeI from foodstuffs, followed by GC–MS determination. The main advantage of this method is its high preconcentration factor and fastness due to the application of an inert gas stream during microextraction. Supplementary Information The online version contains supplementary material available at 10.1186/s13065-022-00823-z.
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Affiliation(s)
- Mahdiye Rafiei Jam
- Department of Chemistry, Payame Noor University, P.O. Box 19395-4697, 19569, Tehran, Iran
| | - Azizollah Nezhadali
- Department of Chemistry, Payame Noor University, P.O. Box 19395-4697, 19569, Tehran, Iran
| | - Massoud Kaykhaii
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdańsk University of Technology, 80-233, Gdańsk, Poland.
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A Review of the Analytical Methods for the Determination of 4(5)-Methylimidazole in Food Matrices. CHEMOSENSORS 2021. [DOI: 10.3390/chemosensors9110322] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
4(5)-Methylimidazole (4(5)MEI) is a product of the Maillard reaction between sugars and amino acids, which occurs during the thermal processing of foods. This compound is also found in foods with caramel colorants additives. Due to its prevalence in foods and beverages and its potent carcinogenicity, 4(5)MEI has received federal and state regulatory agency attention. The aim of this review is to present the extraction procedures of 4(5)MEI from food matrices and the analytical methods for its determination. Liquid and gas chromatography coupled with mass spectrometry are the techniques most commonly employed to detect 4(5)MEI in food matrices. However, the analysis of 4(5)MEI is challenging due to the high polarity, water solubility, and the absence of chromophores. To overcome this, specialized sample pretreatment and extraction methods have been developed, such as solid-phase extraction and derivatization procedures, increasing the cost and the preparation time of samples. Other analytical methods for the determination of 4(5)MEI, include capillary electrophoresis, paper spray mass spectrometry, micellar electrokinetic chromatography, high-performance cation exchange chromatography, fluorescence-based immunochromatographic assay, and a fluorescent probe.
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Altunay N, Gürkan R. Ion pair vortex assisted-ionic liquid based dispersive liquid-liquid microextraction for selective separation and preconcentration of 4-methylimidazole from caramel colour drinks and foodstuffs prior to its spectrophotometric determination. Microchem J 2019. [DOI: 10.1016/j.microc.2019.04.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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4
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Determination of 4-Methylimidazole in Ammonia Caramel Using Gas Chromatography–Tandem Mass Spectrometry (GC-MS/MS). J FOOD QUALITY 2018. [DOI: 10.1155/2018/4696074] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
One of Maillard reaction products formed in the production of ammonia caramel is 4(5)-methylimidazole (4-MeI) classified as carcinogen. A method of 4-MeI determination based on ion-pair extraction and derivatisation with isobutyl chloroformate with subsequent gas chromatography-tandem mass spectrometry analysis was proposed. Tandem mass spectrometry was applied to reduce the influence of matrix and increase the selectivity and sensitivity of the method. Triple quadrupole GC-MS system was used for this study. The collision energies were optimized for MRM mode. The detection (LOD) and quantification limits (LOQ) of the elaborated method were 17 and 37.8 μg kg−1, respectively, repeatability was <15% RSD for analyzed caramel samples, and the recovery for 4-MeI was 101%. Comparison of MS/MS with SIM detection on the same instrument proved almost 30 times lower LODs achieved by tandem mass spectrometry compared to SIM. Described method can be routinely used for monitoring 4-MeI as a quality and safety marker in the production of ammonia caramel.
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Jung MC, Kim MK, Lee KG. Reduction of 4(5)-Methylimidazole Using Cookie Model Systems. J Food Sci 2017; 82:2526-2531. [PMID: 28892158 DOI: 10.1111/1750-3841.13864] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Revised: 07/31/2017] [Accepted: 08/07/2017] [Indexed: 11/27/2022]
Abstract
The objective of this study was to determine the reduction of 4(5)-methylimidazole (4-MI) under various baking conditions. For 4-MI analysis, an analytical method using gas chromatography-mass spectrometry was developed. The developed method was validated with linearity (r2 > 0.999), recovery (101% to 103%, 3 levels), and precision (1.5% to 4.3%, 3 levels). Limits of detection and quantification were 18.5 and 56.0 μg/kg, respectively. This method was used to monitor the level of 4-MI in 11 commercial cookies, which ranged from 71.5 to 1254.8 μg/kg. Time and temperature were modified in the cookie model system to reduce 4-MI. The largest reduction in 4-MI (56%) was achieved by baking at 140 °C for 8 min; however the cookies baked at this condition were not well accepted by consumers. With combination of consumer liking test result, baking cookies at 140 °C for 16 min is optimal for 4-MI reduction (28% reduction), while it has minimal impact on consumer acceptance. A strong correlation (r2 = 0.9981) was found between caramel colorant and 4-MI in the cookie model system. PRACTICAL APPLICATION A consumer awareness toward toxicity of 4-MI has been arising, and method to reduce the levels of 4-MI in food products are being developed in many studies. Yet, these reduction studies in food model systems only focused on use of food additives for 4-MI reduction. Current study investigated the use of process modification on 4-MI reduction in cookie, and suggested that baking cookies longer at lower temperature, in turn, reduces the levels of 4-MI in cookies without compromising consumer acceptance. Finding from current study can practically aid bakery industry to ensure safety of bakery products without affecting consumer likings.
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Affiliation(s)
- Min-Chul Jung
- Dept. of Food Science and Biotechnology, Dongguk Univ.-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, Republic of Korea
| | - Mina K Kim
- Dept. of Food Science and Human Nutrition, Chonbuk Natl. Univ., 567, Backjedaero, Deakjin-gu, Jeonju-si, Chonrabuk-do, 54896, Republic of Korea
| | - Kwang-Geun Lee
- Dept. of Food Science and Biotechnology, Dongguk Univ.-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, Republic of Korea
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6
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Tzatzarakis MN, Vakonaki E, Moti S, Alegakis A, Tsitsimpikou C, Tsakiris I, Goumenou M, Nosyrev AE, Rizos AK, Tsatsakis AM. Quantification of 4-Methylimidazole in soft drinks, sauces and vinegars of Greek market using two liquid chromatography techniques. Food Chem Toxicol 2017; 107:565-571. [DOI: 10.1016/j.fct.2017.03.028] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 03/08/2017] [Accepted: 03/17/2017] [Indexed: 11/30/2022]
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7
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Choi SJ, Jung MY. Simple and Fast Sample Preparation Followed by Gas Chromatography-Tandem Mass Spectrometry (GC-MS/MS) for the Analysis of 2- and 4-Methylimidazole in Cola and Dark Beer. J Food Sci 2017; 82:1044-1052. [DOI: 10.1111/1750-3841.13666] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 11/26/2016] [Accepted: 01/25/2017] [Indexed: 11/26/2022]
Affiliation(s)
- Sol Ji Choi
- Dept. of Food and Biotechnology, Graduate School; Woosuk Univ., Jeonbuk Province; 565-701Samnye-eup Wanju-gun Jeonbuk Province 565-701 South Korea
| | - Mun Yhung Jung
- Dept. of Food and Biotechnology, Graduate School; Woosuk Univ., Jeonbuk Province; 565-701Samnye-eup Wanju-gun Jeonbuk Province 565-701 South Korea
- Agricultural and Food Product Safety Analysis Center; Woosuk Univ., Jeonbuk Province; 565-701 South Korea
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Brohi ROZZ, Khuhawar MY, Khuhawar TMJ. GC-FID determination of nucleobases guanine, adenine, cytosine, and thymine from DNA by precolumn derivatization with isobutyl chloroformate. J Anal Sci Technol 2016. [DOI: 10.1186/s40543-016-0090-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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Lee S, Lee JB, Hwang J, Lee KG. Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System. J Food Sci 2016; 81:T262-7. [PMID: 26661512 DOI: 10.1111/1750-3841.13183] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2015] [Accepted: 11/12/2015] [Indexed: 10/22/2022]
Abstract
In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)-methylimidazole (4(5)-MI) was investigated using a soy sauce model system. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)-MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)-MI levels and the amount of caramel colorant and pH values (r(2) = 0.9712, r(2) = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v).
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Affiliation(s)
- Sumin Lee
- Dept. of Food Science and Biotechnology, Dongguk Univ., Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 400-820, Republic of Korea
| | - Jung-Bin Lee
- Dept. of Food Science and Biotechnology, Dongguk Univ., Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 400-820, Republic of Korea
| | - Junho Hwang
- Dept. of Food Science and Biotechnology, Dongguk Univ., Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 400-820, Republic of Korea
| | - Kwang-Geun Lee
- Dept. of Food Science and Biotechnology, Dongguk Univ., Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 400-820, Republic of Korea
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11
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Wu X, Huang M, Yu S, Kong F. Rapid and quantitative detection of 4(5)-methylimidazole in caramel colours: A novel fluorescent-based immunochromatographic assay. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.037] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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12
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Karim F, Smith JS. Formation of 4(5)-Methylimidazole in Aqueousd-Glucose-Amino Acids Model System. J Food Sci 2015; 81:T268-74. [DOI: 10.1111/1750-3841.13163] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Accepted: 10/22/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Faris Karim
- Food Science Institute; Dept. of Animal Sciences and Industry; 208 Call Hall, Kansas State Univ. Manhattan Kans. 66506 U.S.A
| | - J. Scott Smith
- Food Science Institute; Dept. of Animal Sciences and Industry; 208 Call Hall, Kansas State Univ. Manhattan Kans. 66506 U.S.A
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Wu X, Kong F, Huang M, Yu S. Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions. Food Res Int 2015; 76:661-665. [PMID: 28455050 DOI: 10.1016/j.foodres.2015.07.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Revised: 07/06/2015] [Accepted: 07/06/2015] [Indexed: 10/23/2022]
Abstract
The objective of the present study was to detail the change of 4(5)-Methylimidazole (4-MI) in sulfite and sulfate reactions with different initial pH values. Glucose/ammonium sulfate and glucose/ammonium sulfite reaction systems with initial pH conditions 4.9, 5.9, 6.9, 8.0 and 8.6, were heated at 100°C for 2h, respectively. Higher concentration of methylglyoxal (MGO) and 4-MI was detected in thermal treated glucose/ammonium sulfite reaction system than that in sulfate system. The SO32- reacting with MGO and other precursors of 4-MI at higher pH conditions prevented 4-MI formation. However, no inhibition of 4-MI was found at lower pH conditions due to higher reactivity of the nucleophilic NH4+ than SO32-. The browning intensity of the sulfite system changed scarcely at higher pH values, which was possibly caused by the polyreaction between SO32- and carbonyl, instead of the intermolecular polymerisation of carbonyl in the advanced stage of the Maillard reaction.
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Affiliation(s)
- Xinlan Wu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Fansheng Kong
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Minghui Huang
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Shujuan Yu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; State Key Laboratory of Pulp and paper Engineering, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
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14
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Raters M, Elsinghorst PW, Goetze S, Dingel A, Matissek R. Determination of 2-Methylimidazole, 4-Methylimidazole, and 2-Acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Licorice Using High-Performance Liquid Chromatography-Tandem Mass Spectrometry Stable-Isotope Dilution Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5930-5934. [PMID: 26073294 DOI: 10.1021/acs.jafc.5b01493] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A quick and selective analytical method was developed for the simultaneous quantitation of 2-methylimidazole, 4-methylimidazole, and 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole, which are known to be formed by Maillard reactions. The methodology reported here employs stable-isotope dilution analysis (SIDA) using 4-methylimidazole-d6 and [(13)C6]-2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole as internal standards. It was successfully applied in a model assay to show that the addition of ammonium chloride during the manufacture of licorice promotes imidazole formation depending on the added amount of ammonium chloride without the well-known impact of present caramel food colorings. Furthermore, a monitoring assay of 29 caramel coloring-free licorice products showed that both 4-methylimidazole and 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole are endogenously generated in detectable quantities. None of the samples showed 2-methylimidazole levels above the limit of detection, 50 μg/kg.
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Affiliation(s)
- Marion Raters
- †Food Chemistry Institute of the Association of the German Confectionery Industry, Adamsstraße 52-54, D-51063 Köln, Germany
| | - Paul W Elsinghorst
- §ELFI Analytik GbR, Massenhausener Strasse 18a, D-85375 Neufahrn, Germany
| | - Stephanie Goetze
- †Food Chemistry Institute of the Association of the German Confectionery Industry, Adamsstraße 52-54, D-51063 Köln, Germany
| | - Anna Dingel
- †Food Chemistry Institute of the Association of the German Confectionery Industry, Adamsstraße 52-54, D-51063 Köln, Germany
| | - Reinhard Matissek
- †Food Chemistry Institute of the Association of the German Confectionery Industry, Adamsstraße 52-54, D-51063 Köln, Germany
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Wang L, Ren B, Liu Y, Lu Y, Chang F, Yang L. 2-Acetyl-4-tetrahydroxybutylimidazole and 4-methylimidazole in caramel colours, vinegar and beverages in China. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2015; 8:163-8. [DOI: 10.1080/19393210.2015.1027286] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Development of a monoclonal antibody-based indirect competitive immunosorbent assay for 4(5)-Methylimidazole detection in caramels. Food Chem 2015; 170:354-9. [DOI: 10.1016/j.foodchem.2014.07.148] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2014] [Revised: 07/18/2014] [Accepted: 07/30/2014] [Indexed: 11/20/2022]
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17
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Karim F, Smith JS. Detection and Quantification of 4(5)-Methylimidazole in Cooked Meat. J Food Sci 2015; 80:T465-71. [DOI: 10.1111/1750-3841.12748] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2014] [Accepted: 11/06/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Faris Karim
- Dept. of Animal Sciences and Industry; Food Science Inst; 208 Call Hall, Kansas State Univ. Manhattan KS 66506 U.S.A
| | - J. Scott Smith
- Dept. of Animal Sciences and Industry; Food Science Inst; 208 Call Hall, Kansas State Univ. Manhattan KS 66506 U.S.A
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Xu XB, Liu DB, Zhao Y, Yu SJ, Zhao ZG. Simultaneous Analysis of 2- and 4-Methylimidazole in Caramel Color and Soft Drinks Using IC-PAD with Post-Column Addition of Hydroxide. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9917-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Gas Chromatography–Mass Spectrometry Analysis of 4-Methylimidazole in Balsamic Vinegars and Processed Sauces. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9782-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Klinger KM, Liebner F, Fritz I, Potthast A, Rosenau T. Formation and ecotoxicity of N-heterocyclic compounds on ammoxidation of mono- and polysaccharides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9004-14. [PMID: 23967874 PMCID: PMC3788623 DOI: 10.1021/jf4019596] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Ammoxidation of technical lignins under mild conditions is a suitable approach to artificial humic substances. However, carbohydrates as common minor constituents of technical lignins have been demonstrated to be a potential source of N-heterocyclic ecotoxic compounds. Ethyl acetate extracts of ammoxidation mixtures of the monosaccharides glucose and xylose exhibited considerable growth inhibiting activity in the OECD 201 test, with 4-methyl-1H-imidazole, 4-(hydroxymethyl)-1H-imidazole, and 3-hydroxypyridine being the most active compounds. The amount of N-heterocyclic compounds formed at moderate ammoxidation conditions (70 °C, 0.2 MPa O2, 3 h) was significantly lower for the polysaccharides cellulose and xylan (16-30 μg/g of educt) compared to glucose (15.4 mg). Ammoxidation at higher temperature is not recommendable for carbohydrate-rich materials as much higher amounts of N-heterocyclic compounds were formed from both monosaccharides (100 °C: 122.4-160.5 mg/g of educt) and polysaccharides (140 °C: 5.52-16.03 mg/g of educt).
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Affiliation(s)
- Karl Michael Klinger
- Department of Chemistry, University
of Natural Resources and Life Sciences
Vienna, Konrad-Lorenz-Straße 24, A-3430 Tulln, Austria
| | - Falk Liebner
- Department of Chemistry, University
of Natural Resources and Life Sciences
Vienna, Konrad-Lorenz-Straße 24, A-3430 Tulln, Austria
- (F.L.) Phone: +43-1-47654-6458. Fax: +43-1-47654-6059. E-mail:
| | - Ines Fritz
- Department of Agrobiotechnology, University
of Natural Resources and Life Sciences
Vienna, Konrad-Lorenz-Straße 20, A-3430 Tulln, Austria
| | - Antje Potthast
- Department of Chemistry, University
of Natural Resources and Life Sciences
Vienna, Konrad-Lorenz-Straße 24, A-3430 Tulln, Austria
| | - Thomas Rosenau
- Department of Chemistry, University
of Natural Resources and Life Sciences
Vienna, Konrad-Lorenz-Straße 24, A-3430 Tulln, Austria
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Hengel M, Shibamoto T. Carcinogenic 4(5)-methylimidazole found in beverages, sauces, and caramel colors: chemical properties, analysis, and biological activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:780-789. [PMID: 23294412 DOI: 10.1021/jf304855u] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Since the National Toxicology Program (NTP) identified 4(5)-methylimidazole [4(5)-MI] as a cancer causing chemical in 2007 and the State of California added it to the Proposition 65 list of compounds as a carcinogen on January 7, 2011, many researchers and regulatory agencies have become focused on the presence of 4(5)-MI in foods and beverages. 4(5)-MI has been known to form in the Maillard reaction system consisting of a sugar and ammonia-a typical caramel-color preparation method for beverages. 4(5)-MI is identified in various beverages and sauces, which are colored with caramel, as well as in caramel color itself. Analysis of 4(5)-MI is extremely difficult due to its high water solubility, but the analytical method for 4(5)-MI has progressed from conventional paper chromatography, gas chromatography, and gas chromatography-mass spectrometry to the most advanced high-performance liquid chromatography-mass spectrometry. Various studies indicate that caramel colors and carbonated beverages contain 4(5)-MI in levels ranging from 0 to around 1000 ppm and from 0 to about 500 ppm, respectively. Reports of the toxicity of 4(5)-MI at relatively high levels suggest that it may cause some adverse effects on human consumers.
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Affiliation(s)
- Matt Hengel
- Department of Environmental Toxicology, University of California, Davis, California 95616, United States
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22
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Li A, Wei P, Hsu HC, Cooks RG. Direct analysis of 4-methylimidazole in foods using paper spray mass spectrometry. Analyst 2013; 138:4624-30. [DOI: 10.1039/c3an00888f] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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24
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Monakhova YB, Schlee C, Kuballa T, Schneider R, Lachenmeier DW. Rapid determination of 4-methylimidazole in caramel colours using1H NMR spectroscopy. ACTA ACUST UNITED AC 2012. [DOI: 10.1002/lemi.201290114] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Schlee C, Markova M, Schrank J, Laplagne F, Schneider R, Lachenmeier DW. Determination of 2-methylimidazole, 4-methylimidazole and 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in caramel colours and cola using LC/MS/MS. J Chromatogr B Analyt Technol Biomed Life Sci 2012; 927:223-6. [PMID: 23141774 DOI: 10.1016/j.jchromb.2012.10.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2012] [Revised: 10/12/2012] [Accepted: 10/15/2012] [Indexed: 11/26/2022]
Abstract
Substituted imidazoles recently came under scrutiny as they may be indirectly introduced into cola beverages via the use of class IV (E150d) caramel colours and may pose health hazards. A LC/MS/MS method was developed for determining 2- and 4-methylimidazole (2-MI, 4-MI) and 2-acetyl-4-(1,2,3,4)-tetrahydroxybutylimidazole (THI) in beverages and caramel colours. The method is very rapid and easy to conduct as it requires only dilution in eluent for sample preparation. For 4-MI, the recovery was between 94 and 102% for spiked cola samples. The limit of detection was 2μg/L in the measuring solution (corresponding to 40μg/L for cola samples diluted 1:20 during sample preparation). 97 cola samples and 13 caramel colours from Germany and France were analysed. From the 3 analytes, only 4-MI was found in the samples with very varying concentrations (non quantifiable traces to 0.6mg/L in colas and 175-658mg/kg in E150d). The exposure for cola drinkers in worst case scenarios is estimated to be 2-5μg/kg bodyweight/day, which is judged as being only a low risk for public health.
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Affiliation(s)
- Claudia Schlee
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weißenburger Str. 3, D-76187 Karlsruhe, Germany
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Food caramels: a review. Journal of Food Science and Technology 2012; 51:1686-96. [PMID: 25190825 DOI: 10.1007/s13197-012-0633-z] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2012] [Accepted: 01/24/2012] [Indexed: 10/14/2022]
Abstract
Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. It has been classified into 4 classes to satisfy the requirement of several food and beverage systems. The variation in its consistency owing to its basic content of milk solids, sugars, and fat has been studied. Several methods have been found to estimate the amount of color provided by caramel in food products. Various formulations have been cited for the production of caramel by eradicating the frequent areas of problems during its processing. Caramel has been used as a synthetic colorant replacer in the baking and beverage industries. Researchers have aimed to ascertain the contribution to the antioxidant activity of some caramel-containing soft drinks. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of Class I caramel color as "not specified"; that of Class II as 0-160 mg/kg body weight; that of Class III as 0-200 mg/kg body weight; and that of Class IV as 0-200 mg/kg body weight. This paper is an overview of the classification, physicochemical nature, formulations, coloring properties, antioxidant properties, and toxicity of caramel in different food systems.
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Cunha S, Barrado A, Faria M, Fernandes J. Assessment of 4-(5-)methylimidazole in soft drinks and dark beer. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.08.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Moretton C, Crétier G, Nigay H, Rocca JL. 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). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3544-3550. [PMID: 21381772 DOI: 10.1021/jf104464f] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
4-Methylimidazole (4MeI) is a nitrogen compound formed during the manufacture of class III and IV caramel colors. The European Commission has limited its content to 250 ppm. Two methods were compared to perform 4MeI quantification in caramels. The first one, currently used and considered to be the reference method, consists of a hot extraction of caramel color with dichloromethane and an analysis of the acetyl derivative of the extract by gas chromatography coupled to mass spectrometry (GC-MS). The second method is based on the heart-cutting two-dimensional liquid chromatography technique (LC-LC) to directly separate 4MeI from the other components present in caramel color sample (diluted in water) in <30 min. The accuracy profile validation method and the comparison between the results obtained with the two methods show that the new and completely automated LC-LC method is usable to quantify 4MeI in caramels.
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Moon JK, Shibamoto T. Formation of carcinogenic 4(5)-methylimidazole in Maillard reaction systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:615-618. [PMID: 21186780 DOI: 10.1021/jf104098a] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
4(5)-Methylimidazole has received the attention of federal and state regulatory agencies because of its carcinogenicity and common presence in foods and beverages. In the present study, the formation of 4(5)-methylimidazole in Maillard reaction model systems consisting of D-glucose/NH(3), L-rhamnose/NH(3), methylglyoxal/NH(3), and methylglyoxal/formaldehyde/NH(3) was investigated. 4(5)-Methylimidazole was formed at levels ranging from 0.49 to 0.71 mg/mL in the d-glucose/NH(3) model system. The formation of 4(5)-methylimidazole was slightly higher in the L-rhamnose/NH(3) system (0.91 mg/mL) than in the d-glucose/NH(3) system (0.71 mg/mL) under the conditions used in the present study. A methylglyoxal/NH(3) system produced significantly higher levels of 4(5)-methylimidazole (5.70 mg/mL), suggesting that methylglyoxal is an important precursor of 4(5)-methylimidazole. Ammonolysis of methylglyoxal, which is one of the glucose degradation products, was proposed to form formamide, which subsequently reacted with 2-aminopropanal (α-aminocarbonyl intermediate) formed from methylglyoxal to give 4- or 5-methylimidazole. The levels of 4(5)-methylimidazole found in commercial cola soft drinks range from 0.30 μg/mL (brand 3) to 0.36 μg/mL (brands 1 and 5).
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Affiliation(s)
- Joon-Kwan Moon
- Department of Environmental Toxicology, University of California, Davis, California 95616, United States
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Lojková L, Klejdus B, Moravcová J, Kubán V. Supercritical fluid extraction (SFE) of 4(5)-methylimidazole (4-MeI) and 2-acetyl-4(5)-(1,2,3,4)-tetrahydroxybutyl-imidazole (THI) from ground-coffee with high-performance liquid chromatographic-electrospray mass spectrometric quantification (HPLC/ESI-MS). ACTA ACUST UNITED AC 2006; 23:963-73. [PMID: 16982517 DOI: 10.1080/02652030600717148] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Two polar analytes, 4(5)-methylimidazole (4-MeI) and 2-acetyl-4(5)-(1,2,3,4)-tetrahydroxybutyl-imidazole (THI), were extracted with supercritical carbon dioxide (CO2) modified with aqueous methanol. The method was applied to a roasted coffee powder with good recovery rates. Method efficiency was compared with that of solid-phase extraction using SCX Disc cartridges and validated for spiked solid matrix. The analytes were determined using isocratic liquid chromatography-mass spectrometry (LC/MS) on an Atlantis HILIC Silica column (150 x 2.1 mm, 3 microm) with 80% methanol and 20% 0.01 mol l-1 ammonium formate as the mobile phase. The limit of quantification was around 1.5 pg for 4-MeI and 2.0 pg for THI. The linearity of the calibration curves was satisfactory as indicated by correlation coefficients of >0.999. The coefficient of variation for the intra-day and inter-day precisions was <4% (n = 6). Accuracy was in the range 98-101%; recovery rates were > or = 98 and > or = 99% for THI and 4-MeI, respectively. Several samples of Arabica coffee from various locations and commercially available 'off-the-shelf' coffee products (Arabica/Robusta mixtures) were analysed to test the method.
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Affiliation(s)
- L Lojková
- Department of Chemistry and Biochemistry, Mendel University of Agriculture and Forestry Brno, Zemedelská 1, CZ-613 00 Brno, Czech Republic
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Wu J, Lee HK. Injection Port Derivatization Following Ion-Pair Hollow Fiber-Protected Liquid-Phase Microextraction for Determining Acidic Herbicides by Gas Chromatography/Mass Spectrometry. Anal Chem 2006; 78:7292-301. [PMID: 17037935 DOI: 10.1021/ac060966e] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Injection port derivatization following ion-pair hollow fiber-protected liquid-phase microextraction (LPME) for the trace determination of acidic herbicides (2,4-dichlorobenzoic acid, 2,4-dichlorophenoxyacetic acid, 2-(2,4-dichlorophenoxy)propionic acid, 3,5-dichlorobenzoic acid, 2-(2,4,5-trichlorophenoxy)propionic acid) in aqueous samples by gas chromatography/mass spectrometry (GC/MS) was developed. Prior to GC injection port derivatization, acidic herbicides were converted into their ion-pair complexes with tetrabutylammonium chloride in aqueous samples and then extracted by 1-octanol impregnated in the hollow fiber. Upon injection, ion pairs of acidic herbicides were quantitatively derivatized to their butyl esters in the GC injection port. Thus, several parameters related to the derivatization process (i.e., injection temperature, purge-off time) were evaluated, and main parameters affecting the hollow fiber-protected LPME procedure such as extraction organic solvent, ion-pair reagent type, pH of aqueous medium, concentration of ion-pair reagent, sodium chloride concentration added to the aqueous medium, stirring speed, and extraction time profile, optimized. At the selected extraction and derivatization conditions, no matrix effects were observed. This method proved good repeatability (RSDs <12.3%, n = 6) and good linearity (r2 > or = 0.9939) for spiked deionized water samples for five analytes. The limits of detection were in the range of 0.51-13.7 ng x L(-1) (S/N =3) under GC/MS selected ion monitoring mode. The results demonstrated that injection port derivatization following ion-pair hollow fiber-protected LPME was a simple, rapid, and accurate method for the determination of trace acidic herbicides from aqueous samples. In addition, this method proved to be environmentally friendly since it completely avoided open derivatization with potentially hazardous reagents.
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Affiliation(s)
- Jingming Wu
- Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
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Klejdus B, Moravcová J, Lojková L, Vacek J, Kubán V. Solid-phase extraction of 4(5)-methylimidazole (4MeI) and 2-acetyl-4(5)-(1,2,3,4-tetrahydroxybutyl)-imidazole (THI) from foods and beverages with subsequent liquid chromatographic-electrospray mass spectrometric quantification. J Sep Sci 2006; 29:378-84. [PMID: 16544879 DOI: 10.1002/jssc.200500421] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
A method for the simultaneous determination of 4(5)-methylimidazole (4MeI) and 2-acetyl-4(5)-(1,2,3,4-tetrahydroxybutyl)-imidazole (THI) was developed using SPE and HPLC/MS. Solid-phase extraction using SCX Disc cartridges was used for isolation of the analytes from liquid samples. The lower LOQwas 0.1 ng/mL for 4MeI and 0.2 ng/ mL for THI. The linearity of the calibration curves was satisfactory as indicated by correlation coefficients >0.999. The CV for the intra- and inter-day precision was <5% (n = 6); the accuracy was in the range 98-103%. The recovery was > or = 97 and > or = 98% for THI and 4MeI, respectively. The method was used to determine THI and 4MeI in beverages, coffee, caramel colours and other samples.
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Affiliation(s)
- Borivoj Klejdus
- Department of Chemistry and Biochemistry, Mendel University of Agriculture and Forestry Brno, Czech Republic
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Klejdus B, Moravcová J, Kubáň V. Reversed-phase high-performance liquid chromatographic/mass spectrometric method for separation of 4-methylimidazole and 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole at pg levels. Anal Chim Acta 2003. [DOI: 10.1016/s0003-2670(02)01409-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Zaikin VG, Halket JM. Review: Derivatization in mass spectrometry--2. Acylation. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2003; 9:421-434. [PMID: 14624012 DOI: 10.1255/ejms.576] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The present review is devoted to acylation as a widely employed derivatization procedure for protection of OH (alcohols, polyols, phenols, enols), SH (thiols) and NH (amines, amides) groups in order to increase volatility, improve chromatographic properties and, if possible, improve mass spectral properties of derivatives. Chemical aspects of derivatization and various acylating agents are characterized. Mass spectral [electron ionization (EI), chemical ionization (CI) and negative-ion (NI) CI] properties of derivatives that are helpful in identification, structure elucidation and quantitative determination of the analyzed compounds are discussed. Some recent analytical applications of the procedure in synthetic organic chemistry, clinical chemistry, environmental chemistry etc. are summarized.
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Affiliation(s)
- Vladimir G Zaikin
- Topchiev Institute of Petrochemical Synthesis, Russian Academy of Sciences, Moscow, Russia.
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Casal S, Fernandes JO, Oliveira MBPP, Ferreira MA. Gas chromatographic-mass spectrometric quantification of 4-(5-)methylimidazole in roasted coffee after ion-pair extraction. J Chromatogr A 2002; 976:285-91. [PMID: 12462620 DOI: 10.1016/s0021-9673(02)01154-8] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
A GC-MS method is described for quantification of 4-(5-)methylimidazole (4MI) in coffee. Although tested, GC-flame ionization detection proved inadequate for this purpose due to the complexity of the coffee matrix. The developed method was based on ion-pair extraction with bis-2-ethylhexylphosphate and derivatization with isobutylchloroformate. Quantification was carried out by the standard addition method using 2-ethylimidazole as internal standard. Reproducibility data from the complete procedure are presented. Mean recoveries were higher than 98%. The method was applied to green and roasted coffee samples from the two most important varieties, arabica and robusta, and to commercial "torrefacto" coffee blends. 4MI was not detected in the green coffee samples analysed and ranged from 0.307 to 1.241 mg/kg in roasted samples.
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Affiliation(s)
- S Casal
- CEQUP/Fac. Farmácia, Serviçio de Bromatologia, Rua Aníbal Cunha 164, 4050-047 Oporto, Portugal.
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Fernandes JO, Judas IC, Oliveira MB, Ferreira IMPLVO, Ferreira MA. A GC-MS method for quantitation of histamine and other biogenic amines in beer. Chromatographia 2001. [DOI: 10.1007/bf02490351] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Fernandes JO, Ferreira MA. Combined ion-pair extraction and gas chromatography-mass spectrometry for the simultaneous determination of diamines, polyamines and aromatic amines in Port wine and grape juice. J Chromatogr A 2000; 886:183-95. [PMID: 10950286 DOI: 10.1016/s0021-9673(00)00447-7] [Citation(s) in RCA: 94] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
An accurate and very sensitive method which allows for the simultaneous determination of the diamines (1,3-diaminopropane, putrescine and cadaverine), of the polyamines (spermidine and spermine), and of the aromatic amines (beta-phenylethylamine and tyramine) found in Port wines and corresponding grape juices is presented. Sample clean-up consisted of the extraction of the amines with the ion-pairing reagent bis-2-ethylhexylphosphate dissolved in chloroform followed by a back-extraction with 0.1 M HCl. The hydrochloric extract obtained was dried and the amines were further derivatized with heptafluorobutyric anhydride and analyzed by GC-MS in the selected ion-monitoring mode, with a total run time of 18 min. Under the adopted conditions, the extraction of all the studied compounds was almost complete and the obtained extracts were free of potential interferents present in the samples, namely sugars, and most of the amino acids and polyphenols. Via the use of a set of five selected internal standards (amphetamine, [2H8]putrescine, 1,7-diaminoheptane, norspermidine and norspermine), the data obtained from the linearity, repeatability and recovery experiments were very good for all the compounds assayed. The corresponding limits of detection were invariably below 10 microg l(-1). The method was successfully applied to measure the content of biogenic amines in twelve young and five aged Port wine samples, eleven grape juice samples as well as in ten Portuguese red and white table wines. Results are presented and briefly discussed.
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Affiliation(s)
- J O Fernandes
- CEQUP/Laboratório de Bromatologia, Faculdade de Farmácia, Universidade do Porto, Portugal
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Abstract
Solid-phase extraction (SPE) is a technique widely employed by analytical chemists. SPE cartridges are available in a wide variety of formats containing media with diverse chemistries. This paper will review ion-pair SPE, one of the less frequently applied, and presumably less well-known techniques. Advantages of this technique over more conventional reversed-phase or ion-exchange SPE include selectivity, compatibility with rapid evaporative concentration, and potential application to multiclass multiresidue analysis.
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Affiliation(s)
- M C Carson
- Center for Veterinary Medicine, U.S. Food and Drug Administration, Laurel, MD 20708, USA.
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39
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Fernandes JO, Ferreira MA. Determination of histamine in port wines and grape juices by ion-pair extraction and stable isotope dilution GC-MS. Chromatographia 2000. [DOI: 10.1007/bf02490796] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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