Document Detail


Determination of caramel colourants by-products in liquid foods by ultrahigh- performance liquid chromatography- tandem mass spectrometry (UPLC-MS/MS).
MedLine Citation:
PMID:  25060737     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
2-Methylimidazole, 4-Methylimidazole (2-MI and 4-MI), 2-Acetyl-4-(1, 2, 3, 4 tetrahydroxybutyl) imidazole (THI) and 5-hydroxymethylfurfural (5-HMF) are neo-formed compounds generated during the manufacture of caramel colours and are transferred to the processed food. These contaminants are known to have a toxicological profile that may pose health risks. Hence, to characterize THI, 2-and 4-MI and 5-HMF levels in liquid foods an UPLC-MS/MS method was developed and sample preparation was divided in two analytical strategies depending on the concentration range expected in the type of foods targeted. For the determination of the imidazole substitutes (THI, 2- MI and 4-MI), a sample enrichment and clean-up step by strong cation solid-phase extraction was developed. This method is capable of quantifying over a range of 5 ng/ml (LOQ) to 500 ng/ml with recoveries of 75.4-112.4% and RSDs of 1.5-15%. While, for the determination of 5-HMF, a standard addition method was applied covering the linear range of 0.25-30 µg/ml with RSDs from 2.8% (for intraday precision) to 9.2% (for intermediate precision). The validated analytical methods were applied to 28 liquid food samples purchased from local markets. THI was found only in the beer samples at levels up to 141.2 ng/ml. For 2-MI, non-quantifiable traces were observed for all the samples, while 4-MI was observed in all the samples with large concentration variations (from <LOQ to 563.9 ng/ml). 5-HMF was found at expected concentrations, except for a sherry vinegar sample (113 µg/ml) which required a high level of dilution before following the standard addition protocol.
Authors:
Séverine Goscinny; Vincent Hanot; Hasna Trabelsi; Joris Van Loco
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-7-25
Journal Detail:
Title:  Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment     Volume:  -     ISSN:  1944-0057     ISO Abbreviation:  Food Addit Contam Part A Chem Anal Control Expo Risk Assess     Publication Date:  2014 Jul 
Date Detail:
Created Date:  2014-7-25     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101485040     Medline TA:  Food Addit Contam Part A Chem Anal Control Expo Risk Assess     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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