1
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Dai Z, Liu H, Sun X, Wang Y, Fan J, Li L, Ding Y. Synthesis of P-Rich Carbon Quantum Dots for Sensitive Fluorescent Detection of 2-Methylimidazole. J Fluoresc 2024:10.1007/s10895-024-03946-9. [PMID: 39325300 DOI: 10.1007/s10895-024-03946-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2024] [Accepted: 09/09/2024] [Indexed: 09/27/2024]
Abstract
Using o-phenylenediamine as carbon source and phytic acid as phosphorus source, two P-rich carbon quantum dots RCDs and BCDs were synthesized successfully by changing the reaction temperature and time of hydrothermal method. It was found that RCDs with red emission could realize sensitive detection of 2-methylimidazole, and 2-methylimidazole had no obvious quenching effect on BCDs with blue emission, which made RCDs a sensitive, quick and selective fluorescence sensor for 2-methylimidazole detection. Under the optimal experimental conditions, the fluorescence intensity of RCDs decreased with the increasing of 2-methylimidazole concentration. The detection of 2-methylimidazole concentration by the carbon quantum dots sensor showed a good linear relationship in the range of 5 ~ 110 µM, and the low detection limit was 0.61 µM (S/N = 3). The sensor is able to detect 2-methylimidazole in lake water, enabling the application of real samples. The results show that this work provides a simple fluorescence method to detect 2-methylimidazole in water.
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Affiliation(s)
- Zhengyuan Dai
- Department of Chemistry, College of Sciences, Shanghai University, Shanghai, 200444, PR China
| | - Hao Liu
- Department of Chemistry, College of Sciences, Shanghai University, Shanghai, 200444, PR China
| | - Xuyuan Sun
- Department of Chemistry, College of Sciences, Shanghai University, Shanghai, 200444, PR China
| | - Ying Wang
- Department of Chemistry, College of Sciences, Shanghai University, Shanghai, 200444, PR China
| | - Jie Fan
- Department of Urology, School of Medicine, Shanghai First People's Hospital, Shanghai Jiaotong University, Shanghai, 200080, PR China
| | - Li Li
- Department of Chemistry, College of Sciences, Shanghai University, Shanghai, 200444, PR China.
| | - Yaping Ding
- Department of Chemistry, College of Sciences, Shanghai University, Shanghai, 200444, PR China.
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2
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Su R, Xiao X, Li G. Thermosensitive poly(N-isopropylacrylamide) hydrogel/highly internal phase emulsion porous polymer tube tip solid-phase extraction for the determination of methylimidazoles in beverage. J Chromatogr A 2023; 1712:464476. [PMID: 37924617 DOI: 10.1016/j.chroma.2023.464476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/06/2023]
Abstract
Poly(N-isopropylacrylamide) thermosensitive hydrogel tube tip solid-phase extraction/ultra-high liquid chromatography-mass spectrometry (UPLC-MS/MS) method was developed for analysis of methylimidazoles in beverages. Thermosensitive poly(N-isopropylacrylamide) (PNIPA) hydrogel solid-phase extraction (SPE) medium was prepared on the surface of highly internal phase emulsion (HIPE) porous polymer by thermally initiated polymerization in a tube tip. The temperature sensitive SPE medium has the characteristics of high porosity and high specific surface area. When the temperature is higher than 30.0℃, it can well adsorb polar molecular, and could quickly desorb polar molecular when the temperature was less than 20.0℃. The tube tip SPE coupled with UPLC-MS/MS method was established for the determination of three polar molecules including 1-methylimidazole, 4-methylimidazole and 2-methylimidazole, with linear ranges of 2.50 - 240 μg/L, and detection limits of 1.20, 1.20 and 0.65 μg/L, respectively. The method was applied to the determination of three methylimidazoles in beverages with the spiked recoveries of 81.5%-115.5% and the RSD of 0.6%-5.0%, and the relative errors of the results with the national standard UPLC-MS/MS method were in the range of -8.5%-8.9%.
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Affiliation(s)
- Rihui Su
- School of Chemistry, Sun Yat-sen University, Guangzhou, 510006, China
| | - Xiaohua Xiao
- School of Chemistry, Sun Yat-sen University, Guangzhou, 510006, China.
| | - Gongke Li
- School of Chemistry, Sun Yat-sen University, Guangzhou, 510006, China.
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3
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Zhang Z, Chen Y, Deng P, He Z, Qin F, Chen Q, Wang Z, Chen J, Zeng M, Pan H. Isotope dilution-HPLC-MS/MS to investigate the production patterns and possible pathways of free and protein-bound AGEs and 4-MI in cookies. Food Res Int 2023; 173:113477. [PMID: 37803800 DOI: 10.1016/j.foodres.2023.113477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 09/09/2023] [Accepted: 09/11/2023] [Indexed: 10/08/2023]
Abstract
A qualitative and quantitative method for detecting free and protein-bound advanced glycation end products (AGEs) and 4-methylimidazole (4-MI) was established using isotope dilution-HPLC-MS/MS, and successfully applied in cookies and model systems. The effects of different temperatures (160-220 °C) on the formation of free and protein-bound AGEs and 4-MI in cookies were discussed, and the possible model systems (Maillard reaction pathway 1 using wheat gluten protein + glucose + sucrose; direct addition pathway 1 using wheat gluten protein + CML/CEL/4-MI) of protein-bound AGEs and 4-MI were verified. The results showed that the contents of protein-bound CML, CEL, and 4-MI were higher than free content with a tendency of increasing first and subsequently decreasing with temperature, reaching a maximum at 200 °C in cookies. In the model systems, the levels of protein-bound CML, CEL, and 4-MI are higher than those of free CML, CEL, and 4-MI. The protein-bound CML, CEL, and 4-MI accounted for 90.73, 87.64, and 97.56% of the total amount in the model system 1, while accounting for 68.19, 59.00, and 50.96% in the model system 2, respectively. In comparison, protein-bound CML, CEL, and 4-MI could be easily generated directly by Maillard reaction.
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Affiliation(s)
- Zening Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Peng Deng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Hongyang Pan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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4
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Akbari N, Shafaroodi H, Jahanbakhsh M, Sabah S, Molaee- aghaee E, Sadighara P. 4-Methylimidazole, a carcinogenic component in food, amount, methods used for measurement; a systematic review. Food Chem X 2023; 18:100739. [PMID: 37397204 PMCID: PMC10314196 DOI: 10.1016/j.fochx.2023.100739] [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: 04/13/2023] [Revised: 05/25/2023] [Accepted: 06/02/2023] [Indexed: 07/04/2023] Open
Abstract
4-methylimidazole (4-MEI) is widely used industrially. This carcinogenic component has been reported in some types of food. It is usually produced by the caramelization process in food, drinks and caramel coloring. The possible mechanism for the formation of this compound in food is the Maillard reaction. In order to estimate the amount of substance 4-MEI in food, a systematic study was conducted. The selected keywords were 4-methylimidazole, 4-MEI, beverage, drink, meat, milk, and coffee. 144 articles were obtained from the initial search. The articles were evaluated and finally, the data of 15 manuscripts were extracted. Based on the data extracted from selected articles, the highest amount is reported in caramel color, coffee, and cola drinks. In 70% of the selected studies, the analytical method was based on liquid chromatography. In this method, there is no need for derivatization. SPE columns were used to extract samples in most manuscripts. According to per capita consumption, the most exposure to 4-MEI is through coffee. In high risk food products, regular monitoring with analytical methods with high sensitivity is recommended. Furthermore, most of the selected studies were about the validation method, so few samples were selected. It is recommended to design more studies with a high sample size to accurately evaluate this carcinogenic compound in food.
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Affiliation(s)
- Nader Akbari
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hamed Shafaroodi
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahdi Jahanbakhsh
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Samireh Sabah
- Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Ebrahim Molaee- aghaee
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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5
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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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6
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Gou L, Zeng X, Du H, Li L, Tian Y, Hou X, Wu L. Sensitive detection of trace 4-methylimidazole utilizing a derivatization reaction-based ratiometric surface-enhanced Raman scattering platform. Talanta 2022; 237:122925. [PMID: 34736662 DOI: 10.1016/j.talanta.2021.122925] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 10/20/2022]
Abstract
Herein, a facile and fast surface-enhanced Raman scattering (SERS) method with ratiometric strategy was developed for detection of 4-methylimidazole (4-MI). Via a chemical derivatization reaction with 3-amino-5-mercapto-1,2,4-triazole (AMTA) diazonium salts, 4-MI could be converted to SERS-sensitive species. The SERS intensity ratio between the peaks at 1243 cm-1 and 1110 cm-1 (I1243/I1110) was used for the quantification of 4-MI. In addition, the method sensitivity was further improved by the aggregation of beta-cyclodextrin-modified Ag nanoparticles (beta-CD-AgNPs). Under the optimal conditions, the limit of detection (LOD) and the limit of quantification (LOQ) for 4-MI were 1.7 nM (S/N = 3) and 5.7 nM (S/N = 10), respectively. The relative standard deviation (RSD) for 0.5 μM 4-MI was 8.2% (n = 20). This method was successfully used for the determination of 4-MI in cola samples with recoveries ranging from 92% to 106%. The present method is convenient, sensitive, selective, reliable and may have a promising application in determination of the compounds with an imidazole ring containing active hydrogen atoms.
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Affiliation(s)
- Lichen Gou
- Analytical & Testing Centre, Sichuan University, Chengdu, Sichuan, 610064, China
| | - Xiaoliang Zeng
- State Grid Sichuan Electric Power Research Institute, Chengdu, Sichuan, 610041, China
| | - Huan Du
- Analytical & Testing Centre, Sichuan University, Chengdu, Sichuan, 610064, China
| | - Ling Li
- Analytical & Testing Centre, Sichuan University, Chengdu, Sichuan, 610064, China
| | - Yunfei Tian
- Analytical & Testing Centre, Sichuan University, Chengdu, Sichuan, 610064, China
| | - Xiandeng Hou
- Analytical & Testing Centre, Sichuan University, Chengdu, Sichuan, 610064, China; Key Laboratory of Green Chemistry & Technology of MOE, College of Chemistry, Sichuan University, Chengdu, Sichuan, 610064, China
| | - Li Wu
- Analytical & Testing Centre, Sichuan University, Chengdu, Sichuan, 610064, China.
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7
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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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8
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In situ controllable synthesis of Schiff base networks porous polymer coatings for open-tubular capillary electrochromatography. Mikrochim Acta 2021; 188:82. [PMID: 33586055 DOI: 10.1007/s00604-021-04740-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Accepted: 01/30/2021] [Indexed: 10/22/2022]
Abstract
A uniform Schiff base network (SNW) film was synthesized in situ in a controllable way through continuous flow of reactants inside the capillary. The properties and application of the as-prepared capillary was investigated in capillary electrochromatography. The effects of reaction monomer concentration and reaction time on coating thickness were studied by SEM. The results show that the reaction condition has a significant influence on the morphology and thickness of the SNW films. The thickness of the film can be controlled by changing the concentration of reaction solution and reaction time. Capillaries coated under different conditions were employed to separate four nucleotides by capillary electrochromatography, which demonstrated significant variation of migration time, peak order, and separation efficiency. Analytes containing nitrogen heterocycle structures, such as nucleotides, methylimidazole isomers, and β-lactam antibiotics, were successfully separated with the prepared open-tubular columns. Under the selected separation conditions, theoretical plate number of four nucleotides is in a range 45,237-104,505 plates·m-1, and the resolutions are 1.98-8.07. A resolution of 1.75 is obtained for methylimidazole isomers. The nucleotides in a real sample, chicken essence seasoning, were determined using the prepared capillary column with satisfactory recoveries in the range 95 to 105%.
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9
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Hong SM, Park M, Lee KG. Development of caramel colour with improved colour stability and reduced 4-methylimidazole. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1110-1117. [DOI: 10.1080/19440049.2020.1746841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Seong-Min Hong
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of Korea
| | - Minsun Park
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of Korea
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10
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Mantoanelli JOF, Gonçalves LM, Pereira EA. Dansyl Chloride as a Derivatizing Agent for the Analysis of Biogenic Amines by CZE-UV. Chromatographia 2020. [DOI: 10.1007/s10337-020-03896-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Combination of solid-phase extraction with microextraction techniques followed by HPLC for simultaneous determination of 2-methylimidazole and 4-methylimidazole in beverages. Food Chem 2020; 305:125389. [PMID: 31520918 DOI: 10.1016/j.foodchem.2019.125389] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 07/14/2019] [Accepted: 08/17/2019] [Indexed: 11/22/2022]
Abstract
A sensitive analytical method for the monitoring 2-methylimidazole and 4-methylimidazole (2-MI and 4-MI) is desirable due to their carcinogenic property. Here, we propose a highly sensitive method basing on the combination of solid-phase extraction and dispersive liquid-liquid microextraction techniques followed by high-performance liquid chromatography to simultaneously determine 2-MI and 4-MI in beverages. Dansyl chloride was used as a derivatizing reagent. Microextraction parameters were optimized by Plackett-Burman design and response surface methodology. Results show that derivatization led to significant improvements in chromatographic behavior for 2-MI and 4-MI due to increased hydrophobicity. The method shows good linearity (R2 ≥ 0.9985), satisfactory precision (%RSD ≤ 8.3%) and low limit of quantification (20 ng/mL), and was successfully applied to determine 2-MI and 4-MI in carbonated drinks, beers and energy drinks, achieving satisfactory recoveries (85-101%). This method provides a potential for routine analysis of 2-MI and 4-MI at the nanogram per milliliter level in beverages.
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12
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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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13
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Analysis of 4(5)-methylimidazole in soy sauce by a quick, easy, cheap, effective, rugged, and safe approach and liquid chromatography-mass spectrometry. J Chromatogr A 2019; 1588:25-32. [DOI: 10.1016/j.chroma.2018.12.036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 12/11/2018] [Accepted: 12/17/2018] [Indexed: 11/17/2022]
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14
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Folmer DE, Doell DL, Lee HS, Noonan GO, Carberry SE. A U.S. population dietary exposure assessment for 4-methylimidazole (4-MEI) from foods containing caramel colour and from formation of 4-MEI through the thermal treatment of food. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1890-1910. [PMID: 30130454 DOI: 10.1080/19440049.2018.1508892] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
4-Methylimidazole (4-MEI) is formed in caramel colours produced using ammonium compounds (Class III and Class IV caramel colours). 4-MEI can also form in food through Maillard reactions between reducing sugars and amino acids during cooking, roasting or dry-heating. The USFDA has analysed over 700 food and beverage samples collected from 2013 to 2015 for the presence of 4-MEI. These samples include foods containing added caramel colour and foods that are not labelled as containing added caramel colour, but which may contain 4-MEI resulting from thermal treatment. The 4-MEI levels in all food samples were quantified using LC-MS/MS. These data were used to develop a comprehensive dietary exposure assessment for 4-MEI for the U.S. population aged 2 years or more and several sub-populations, using two non-consecutive days of food consumption data from the combined 2009-2012 National Health and Nutrition Examination Survey and 10-14-day food consumption survey data for 2009-2012 from the NPD Group, Inc. National Eating Trends-Nutrient Intake Database. Dietary exposure estimates were prepared for each category of foods labelled as containing added caramel colour and of foods not labelled as containing added caramel colour, but which may contain 4-MEI from thermal treatment. Exposure to 4-MEI from consumption of foods containing added caramel colour was higher than that from foods that contain 4-MEI from thermal treatment for all population groups. Cola-type carbonated beverages were the highest contributors for most populations from foods containing added caramel colour. Coffee was the highest contributor for most populations from foods in which 4-MEI could be formed from thermal treatment. An overall combined exposure to 4-MEI was also estimated that included all foods identified as containing added caramel colour and foods in which 4-MEI could be formed by thermal treatment.
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Affiliation(s)
- Daniel E Folmer
- a U.S. Food and Drug Administration , Center for Food Safety and Applied Nutrition , College Park , Maryland , USA
| | - Diana L Doell
- a U.S. Food and Drug Administration , Center for Food Safety and Applied Nutrition , College Park , Maryland , USA
| | - Hyoung S Lee
- a U.S. Food and Drug Administration , Center for Food Safety and Applied Nutrition , College Park , Maryland , USA
| | - Gregory O Noonan
- a U.S. Food and Drug Administration , Center for Food Safety and Applied Nutrition , College Park , Maryland , USA
| | - Susan E Carberry
- a U.S. Food and Drug Administration , Center for Food Safety and Applied Nutrition , College Park , Maryland , USA
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15
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Caramel colour and process by-products in foods and beverages: Part I – Development of a UPLC-MS/MS isotope dilution method for determination of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI), 4-methylimidazole (4-MEI) and 2-methylimidazol (2-MEI). Food Chem 2018; 255:348-356. [DOI: 10.1016/j.foodchem.2018.02.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 02/02/2018] [Accepted: 02/08/2018] [Indexed: 11/21/2022]
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16
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Vollmuth TA. Caramel color safety – An update. Food Chem Toxicol 2018; 111:578-596. [DOI: 10.1016/j.fct.2017.12.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2017] [Revised: 11/30/2017] [Accepted: 12/02/2017] [Indexed: 12/19/2022]
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17
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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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Ye H, Chen X, Feng Z. Preparations of magnetic molecularly imprinted polymer for selective recognition and determination of 4-methylimidazole in soft beverage by high performance liquid chromatography. ADSORPT SCI TECHNOL 2016. [DOI: 10.1177/0263617416667361] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Affiliation(s)
- Helin Ye
- School of Chemistry & Environmental Science, Lanzhou City University, China
| | - Xiaofen Chen
- Analysis and Testing Center, Lanzhou University, China
| | - Zufei Feng
- Department of Applied Chemistry, Xi’an University of Technology, China
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19
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Ibáñez C, Acunha T, Valdés A, García-Cañas V, Cifuentes A, Simó C. Capillary Electrophoresis in Food and Foodomics. Methods Mol Biol 2016; 1483:471-507. [PMID: 27645749 DOI: 10.1007/978-1-4939-6403-1_22] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Quality and safety assessment as well as the evaluation of other nutritional and functional properties of foods imply the use of robust, efficient, sensitive, and cost-effective analytical methodologies. Among analytical technologies used in the fields of food analysis and foodomics, capillary electrophoresis (CE) has generated great interest for the analyses of a large number of compounds due to its high separation efficiency, extremely small sample and reagent requirements, and rapid analysis. The introductory section of this chapter provides an overview of the recent applications of capillary electrophoresis (CE) in food analysis and foodomics. Relevant reviews and research articles on these topics are tabulated including papers published in the period 2011-2014. In addition, to illustrate the great capabilities of CE in foodomics the chapter describes the main experimental points to be taken into consideration for a metabolomic study of the antiproliferative effect of carnosic acid (a natural diterpene found in rosemary) against HT-29 human colon cancer cells.
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Affiliation(s)
- Clara Ibáñez
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain
| | - Tanize Acunha
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain
- CAPES Foundation, Ministry of Education of Brazil, Brasília, DF, 70.040-020, Brazil
| | - Alberto Valdés
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain
| | - Virginia García-Cañas
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain
| | - Alejandro Cifuentes
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain
| | - Carolina Simó
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain.
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Acunha T, Ibáñez C, García-Cañas V, Simó C, Cifuentes A. Recent advances in the application of capillary electromigration methods for food analysis and Foodomics. Electrophoresis 2015; 37:111-41. [DOI: 10.1002/elps.201500291] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 07/22/2015] [Accepted: 07/23/2015] [Indexed: 01/19/2023]
Affiliation(s)
- Tanize Acunha
- Laboratory of Foodomics; CIAL, CSIC; Madrid Spain
- CAPES Foundation; Ministry of Education of Brazil; Brasília DF Brazil
| | - Clara Ibáñez
- Laboratory of Foodomics; CIAL, CSIC; Madrid Spain
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21
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Wu X, Huang M, Kong F, Yu S. Short communication: Study on the formation of 2-methylimidazole and 4-methylimidazole in the Maillard reaction. J Dairy Sci 2015; 98:8565-71. [PMID: 26409957 DOI: 10.3168/jds.2015-9597] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Accepted: 08/04/2015] [Indexed: 11/19/2022]
Abstract
2-Methylimidazole (2-MI) and 4-methylimidazole (4-MI) can be formed via the Maillard reaction during dairy thermal treatment. In this study, different reactions between α-dicarbonyl compounds (methylglyoxal, glyoxal) and aldehydes (formaldehyde, acetaldehyde) in the presence of ammonium sulfate were performed to investigate the formation of 2-MI and 4-MI. Two formation pathways of 2-MI and 4-MI were proposed. One pathway is that α-dicarbonyl compound reacts with equivalent ammonia to form an intermediate, while aldehyde reacts with equivalent ammonia to form another intermediate, then the 2 intermediates react together to generate 2-MI or 4-MI. Alternatively, α-dicarbonyl compound can react with double ammonia to form an intermediate, and subsequently reacts with aldehyde to form 2-MI or 4-MI. Additionally, possible mechanisms were also proposed to explain the phenomenon that the 2-MI content was much lower than 4-MI in 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
| | - Minghui Huang
- 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
| | - 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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22
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Yu P, Xu XB, Yu SJ. Comparative Study of the Effect of Glucosamine and Free Ammonium on 4-Methylimidazole Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8031-8036. [PMID: 26312411 DOI: 10.1021/acs.jafc.5b02616] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The effect of glucosamine analogues (glucosamine and acetylglucosamine) and free ammonium on the formation of 4-methylimidazole (4-MeI) was investigated in the caramel model reaction systems. Methylglyoxal (MGO) was detected after derivatization by high-performance liquid chromatography with a diode array detector (HPLC-DAD). 4-MeI in the Maillard reaction was tested using a high-performance cation exchange chromatography coupled with APCI-MS (HPCEC-MS). The levels of pyrazines tested by gas chromatography (GC) coupled with MS were applied to mark the condensation reaction between dicarbonyls and free ammonium. Results showed that the formation of 4-MeI and its precursor MGO was inhibited in glucosamine analogue model reaction systems. Besides, the results from pyrazines and brown intensity in glucosamine analogues model reaction systems indicated that glucosamine analogues mainly underwent the reaction of intra-intermolecular polymerization into melanoidins rather than the degradation reaction into MGO. Using glucosamine analogues to produce the caramel color with a low level of 4-MeI was applicable.
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Affiliation(s)
- Pei Yu
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou 510640, China
| | - Xian-Bing Xu
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou 510640, China
| | - Shu-Juan Yu
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou 510640, China
- State Key Laboratory of Pulp and Paper Engineering , Guangzhou 510640, China
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23
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Determination of imidazole derivatives by micellar electrokinetic chromatography combined with solid-phase microextraction using activated carbon-polymer monolith as adsorbent. J Chromatogr A 2015; 1428:336-45. [PMID: 26363948 DOI: 10.1016/j.chroma.2015.08.067] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 08/20/2015] [Accepted: 08/31/2015] [Indexed: 11/22/2022]
Abstract
In this study, an effective method for the separation of imidazole derivatives 2-methylimidazole (2-MEI), 4- methylimidazole (4-MEI) and 2-acetyl-4-tetrahydroxybutylimidazole (THI) in caramel colors using cation-selective exhaustive injection and sweeping micellar electrokinetic chromatography (CSEI-sweeping-MEKC) was developed. The limits of detection (LOD) and quantitation (LOQ) for the CSEI-sweeping-MEKC method were in the range of 4.3-80μgL(-1) and 14-270μgL(-1), respectively. Meanwhile, a rapid fabrication activated carbon-polymer (AC-polymer) monolithic column as adsorbent for solid-phase microextraction (SPME) of imidazole colors was developed. Under the optimized SPME condition, the extraction recoveries for intra-day, inter-day and column-to-column were in the range of 84.5-95.1% (<6.3% RSDs), 85.6-96.1% (<4.9% RSDs), and 81.3-96.1% (<7.1% RSDs), respectively. The LODs and LOQs of AC-polymer monolithic column combined with CSEI-sweeping-MEKC method were in the range of 33.4-60.4μgL(-1) and 111.7-201.2μgL(-1), respectively. The use of AC-polymer as SPME adsorbent demonstrated the reduction of matrix effect in food samples such as soft drink and alcoholic beverage thereby benefiting successful determination of trace-level caramel colors residues using CSEI-sweeping-MEKC method. The developed AC-polymer monolithic column can be reused for more than 30 times without any significant loss in the extraction recovery for imidazole derivatives.
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24
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Simultaneous Detection of Azodicarbonamide and the Metabolic Product Semicarbazide in Flour by Capillary Electrophoresis. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0276-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Xu XB, Liu DB, Yu SJ, Yu P, Zhao ZG. Separation and determination of 4-methylimidazole, 2-methylimidazole and 5-hydroxymethylfurfural in beverages by amino trap column coupled with pulsed amperometric detection. Food Chem 2015; 169:224-9. [DOI: 10.1016/j.foodchem.2014.07.149] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Revised: 06/22/2014] [Accepted: 07/30/2014] [Indexed: 11/26/2022]
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26
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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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27
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Cho HH, Shin KO, Seo CH, Lee SH, Yoo HS, Yoon HR, Kim JW, Lee YM. Quantification of 4-methylimidazole in carbonated beverages by ultra-performance liquid chromatography-tandem mass spectrometry. Arch Pharm Res 2014; 38:1363-8. [DOI: 10.1007/s12272-014-0508-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Accepted: 10/20/2014] [Indexed: 11/28/2022]
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28
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Xu XB, Liu DB, Yu SJ, Zhao ZG, Yu P. Short communication: Amino trap column improves the separation of methylimidazoles, 5-hydroxymethyl-2-furaldehyde, and sugars in Maillard reaction. J Dairy Sci 2014; 97:6810-3. [PMID: 25200783 DOI: 10.3168/jds.2014-8063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2014] [Accepted: 08/04/2014] [Indexed: 11/19/2022]
Abstract
A simultaneous analysis of methylimidazoles, reducing sugars, and 5-hydroxymethyl-2-furaldehyde in the Maillard reaction was improved by use of an amino trap column. Analysis was carried out by using high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) coupled with an amino trap column. The amino trap column was a useful tool to improve the separation of methylimidazoles, reducing sugars, and 5-hydroxymethyl-2-furaldehyde. This technique is useful for simultaneous analysis of methylimidazoles, reducing sugars, and 5-hydroxymethyl-2-furaldehyde in risk assessment for dairy products.
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Affiliation(s)
- Xian-Bing Xu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Ding-Bo Liu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Shu-Juan Yu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; State Key Laboratory of Pulp and Paper Engineering, Guangzhou 510640, China.
| | - Zhen-Gang Zhao
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Pei Yu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
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29
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Goscinny S, Hanot V, Trabelsi H, Van Loco J. Determination of caramel colorants’ by-products in liquid foods by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:1652-60. [DOI: 10.1080/19440049.2014.940609] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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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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31
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Dai H, Zhang S, Hong Z, Li X, Xu G, Lin Y, Chen G. Enhanced Photoelectrochemical Activity of a Hierarchical-Ordered TiO2 Mesocrystal and Its Sensing Application on a Carbon Nanohorn Support Scaffold. Anal Chem 2014; 86:6418-24. [DOI: 10.1021/ac500813u] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Shupei Zhang
- Ministry
of Education Key Laboratory of Analysis and Detection for Food Safety,
and Department of Chemistry, Fuzhou University, Fuzhou 350002, People’s Republic of China
| | | | | | | | | | - Guonan Chen
- Ministry
of Education Key Laboratory of Analysis and Detection for Food Safety,
and Department of Chemistry, Fuzhou University, Fuzhou 350002, People’s Republic of China
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