Gas Chromatography-Mass Spectrometry Analysis of 4-Methylimidazole in Balsamic Vinegars and Processed Sauces

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

Cunha, C (Autor) Outra; Senra, L (Autor) Outra; Fernandes, JO (Autor) FFUP; Cunha, SC (Autor) Outra

Revista

Título: Food Analytical Methods

Vol. 7 Nº 1

Páginas: 1519-1525

ISSN: 1936-9751

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 12 Citações

Scopus - 12 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-009-MRY

DOI: 10.1007/s12161-013-9782-6

Abstract (EN): A gas chromatography-mass spectrometry method was optimized for quantification of 4-methylimidazole [4-MEI] in balsamic vinegars and processed sauces. The method used ion-pair extraction with bis-2-ethylhexylphosphate and derivatization with isobutylchloroformate, followed by Gas Chromatography-Mass Spectrometry (GC-MS) quantification using 2-ethylimidazole as internal standard. Performance characteristics such as linearity, recovery, and repeatability were good in a broad range of concentrations, and the limit of detection was low enough (130 ug/kg) to detect the presence of small quantities of the compound. A total of 35 samples were analyzed, including balsamic vinegars and processed sauces containing caramel in the ingredients list (soy, Worcestershire, Tonkatsu, Marinara, and Oyster sauces). The presence of 4-MEI was consistent with the presence of ammonia caramel (E150 c and d) in the ingredients list, with average values of 2431 ug/kg for balsamic vinegars and 804 ug/kg for processed sauces. These 4-MEI amounts are almost tenfold higher than those described for caramels containing beverages, which support the necessity to take an effective control on these products.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7