Determination of 4-Methylimidazole and 2-Acetyl-4(5)- tetrahydroxybutylimidazole in Caramel Color and Processed Foods by LC-MS/MS

Determination of 4-Methylimidazole and 2-Acetyl-4(5)- tetrahydroxybutylimidazole in Caramel Color and Processed Foods by LC-MS/MS

In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydrox-ybuthylimidazole (THI) and 4-(5)-methylimidazole (4-MI) in alkaline medium was used for caramel color and processed foods in Korea. After a simple sample pretreatment, 51 4-MI-labeled samples were...

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Bibliographic Details
Main Authors: Kim, Tae Rang, Kim, Su Un, Shin, Young, Kim, Ji Young, Lee, Sang Me, Kim, Jung Hun
Format: Online
Language:English
Published: The Korean Society of Food Science and Nutrition 2013
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3925216/

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3925216/

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