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Wang Q, Chang H, Deng P, He Z, Chen Q, Wang Z, Qin F, Oz F, Oz E, Chen J, Zeng M. Investigation on the simultaneous inhibition of advanced glycation end products, 4-methylimidazole and hydroxymethylfurfural in thermal reaction meat flavorings by liquiritigenin, liquiritin and glycyrrhizic acid and possible pathways. Food Res Int 2023; 173:113414. [PMID: 37803746 DOI: 10.1016/j.foodres.2023.113414] [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: 07/05/2023] [Revised: 08/20/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
The inhibitory effects of liquiritigenin, liquiritin and glycyrrhizic acid against the hazards during the preparation of thermal reaction beef flavoring were investigated using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Liquiritigenin(1.5 mM) inhibited Nε-carboxymethyl-L-lysine and Nε-carboxyethyl-L-lysine by up to 38.69 % and 61.27 %, respectively; 1.5 mM liquiritin inhibited 4-methylimidazole by up to 48.28 %; and 1.5 mM liquiritigenin and 1.0 mM liquiritin inhibited hydroxymethylfurfural by up to 61.20 % and 59.31 %, respectively. The results of the model system showed that the inhibitory effect of the 3 inhibitors could be extended to other thermal reaction flavoring systems. The 3 inhibitors can effectively block key intermediates in beef flavoring, and liquiritigenin can inhibit up to 22.97 % of glyoxal and 22.89 % of methylglyoxal. In addition, liquiritigenin and liquiritin can directly eliminate up to 25.87 % and 21.01 % of methylglyoxal by addition and other means. Free radicals in the simultaneous formation model system were measured using electron spin resonance (ESR), and the results showed that liquiritigenin, liquiritin and glycyrrhizic acid could scavenge free radicals in the system in a dose-dependent manner, with scavenging rates of up to 44.88-57.09 %. Therefore, the inhibitory effects of the 3 inhibitors can be attributed to the intermediate blocking and free radical scavenging pathways.
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Affiliation(s)
- Qifan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Haolong Chang
- School of Food and Pharmacy, Shanghai Zhongqiao Vocational And Technical University, Shanghai 201514, China
| | - Peng Deng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkiye
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkiye
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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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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3
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Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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4
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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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Mousa RMA. Simultaneous mitigation of 4(5)-methylimidazole, acrylamide, and 5-hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids. Food Sci Nutr 2019; 7:3912-3921. [PMID: 31890169 PMCID: PMC6924299 DOI: 10.1002/fsn3.1250] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 08/15/2019] [Accepted: 08/23/2019] [Indexed: 11/19/2022] Open
Abstract
In the current work, methodological approach for the incorporation of food hydrocolloids gum Arabic (GA), pectin, and carboxymethylcellulose (CMC) in biscuit dough was firstly investigated to mitigate simultaneously the formation of 4(5)-methylimidazole (4(5)-MI), acrylamide (AA), and 5-hydroxymethylfurfural (5-HMF) in ammonia biscuits. Results revealed that the percent inhibition of 4(5)-MI was ranged from 50.5% to 89.9% by increasing the GA amount from 0.01 g to 0.05 g, respectively. Furthermore, the use of 0.05 g GA reduced significantly AA content up to 58.6% compared to the control biscuits. Moreover, the highest inhibition of 5-HMF with 74% depression was achieved by 0.05 g GA. Reasons could be referred to the formation of GA layer on the surface of biscuits. This was confirmed by scanning electron microscope and water loss analysis. Additionally, browning intensity and sensory analysis showed that the supplementation with GA had preserved the quality and consumers' overall acceptability of ammonia biscuits.
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Affiliation(s)
- Rasha M. A. Mousa
- Home Economic DepartmentFaculty of Specific EducationAssiut UniversityAssiutEgypt
- Biochemistry DepartmentFaculty of ScienceUniversity of JeddahJeddahSaudi Arabia
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6
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Simultaneous detection of 4(5)-methylimidazole and acrylamide in biscuit products by isotope-dilution UPLC-MS/MS. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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7
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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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8
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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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9
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Feng TT, Wu JH, Liang X, Du M, Qin L, Xu XB. Isotope dilution determination for the trace level of 4(5)-methylimidazole in beverages using dispersive liquid-liquid microextraction coupled with ESI-HPLC–MS/MS. Food Chem 2018; 245:687-691. [DOI: 10.1016/j.foodchem.2017.10.145] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 10/10/2017] [Accepted: 10/30/2017] [Indexed: 11/16/2022]
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10
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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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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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12
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Wu X, Yu D, Kong F, Yu S. Effects of divalent cations on the formation of 4(5)-methylimidazole in fructose/ammonium hydroxide caramel model reaction. Food Chem 2016; 201:253-8. [PMID: 26868573 DOI: 10.1016/j.foodchem.2016.01.098] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 01/17/2016] [Accepted: 01/22/2016] [Indexed: 11/20/2022]
Abstract
The objective of the present study was to detail the changes of 4(5)-methylimidazole (4-MI) and its precursors in the presence of divalent cations (Ca(2+), Mg(2+)) in a fructose/ammonium hydroxide caramel model system. The content of 4-MI and its precursor methylglyoxal (MGO) was inhibited by divalent cations (Ca(2+), Mg(2+)). The possible explanation might be that fructose and its Heyns product glucosamine interact with divalent cations to form complexes and inhibit the degradation of glucosamine into MGO. Moreover, the changes of fructose, NH4(+) and brown intensity in the presence of divalent cations indicated that fructose and glucosamine underwent intra-intermolecular polymerisation into melanoidins rather than the degradation reaction into aldehydes and ketones.
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Affiliation(s)
- Xinlan Wu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Di Yu
- 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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13
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Lee S, Lee KG. Analysis and risk assessment of 4(5)-methylimidazole in brown colored foods and beverages. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2016; 9:59-65. [DOI: 10.1080/19393210.2015.1127294] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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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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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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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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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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