4-METHYLIMIDAZOLE IN CARAMEL AND CARAMEL-COLORED FOODS - DETERMINATION BY GAS-LIQUID-CHROMATOGRAPHY WITH NITROGEN-SPECIFIC DETECTORS

被引：12

作者：

CERNY, M

BLUMENTHAL, A

机构：

[1] Zentral-Laboratorium des Migros-Genossenschafts-Bundes, Zürich, CH-8031

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1979年 / 168卷 / 02期

关键词：

D O I：

10.1007/BF01127510

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A specific and highly sensitive method for the determination of 4-methylimidazole (4-MeI) in caramel and caramel-colored foods is described. After extraction the amount of 4-MeI is determined by gas-liquid chromatography with a nitrogen-specific electrochemical detector (Hall). As a less specific alternative a thermoionic detector can be used. With additions in the range of 5-200 mg 4-MeI/kg caramel, recoveries of 90-94% are obtained. The limit of detection is <0.1 mg 4-Mel/kg caramel; in caramel-colored foods less than 0.01 mg/kg can be detected. © 1979 J. F. Bergmann Verlag.

引用

页码：87 / 90

页数：4

共 7 条

[1]

Carnevale J., 1975, Food Technology in Australia, V27, P165

[2] QUANTITATIVE-DETERMINATION OF 4-METHYLIMIDAZOLE AS 1-ACETYL DERIVATIVE IN CARAMEL COLOR BY GAS-LIQUID-CHROMATOGRAPHY [J].