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Keywords
4-methylimidazole in caramel dye, determination
caramel dye, determination of 4-dethylimidazole
food additives, caramel dye
caramel dye, determination of 4-dethylimidazole
food additives, caramel dye
How to Cite
1.
Lara WH, Takahashi MY. Comparative study of methods for extraction of methylimidazole in caramel dye samples. Rev Inst Adolfo Lutz [Internet]. 2022 Feb. 22 [cited 2024 Nov. 23];39(2):155-9. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37310
Abstract
Methods for the control of 4-methylimidazole (4-MeI) in industrial samples of caramel colou r were studied. FAO /WHO estabilished a maximum content of 200 mg of 4-MeI per kg of caramel dye, under a color intensity of 20.000 EBC un i ts. Extraction in Celite column with chloroform-ethanol mixture was found to be better than direct extraction from the sample with 10% sodium carbonate solution. Thin-Iayer chromatography with silica gel GF-254, ether-chloroform-metanol (8Q:20:20) as solvent, and sodium nitrite and su lph an ylic acid solu tio ns as sp ray, allowed detection until 0.2 mg of 4-methylimidazole.
References
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Specifications for the identity and purity of some food colours flavour enhancers, and certain food additives. 18th reporto Geneva, WHO, 1976. p. 35. (WHO food additives series n.v 7)
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8. WILKS, R. A.; SHINLER, A. J. & THURMMAN, L. S. -The isolation of 4-methylimidazole from caramel colar and its determination by thín-Iayer and gas-liquid chromatography J. Chromat., 87:411-8, 1973.
2. BRASIL. Leis, decretos, etc, Resolução nº 11/78. Diário Oficial, Brasilia , 4 jul. 1978. Seção 1, pt. 1, p. 10269. Modifica o item 2.5 da Resolução nº 44/77 do Decreto-Lei nº 986 de 21 out. 1969.
3. CARNEVALE, J. - An improved method for the determination of 4-methylimidazole in caramel. Fd Technol., Aust., 27 (4) : 165-6, 1975.
4. EVANS, J. G.; BUTTERWORTH, K. R.; GAUNT, I. F. & GRASSO, P. - Long-term toxicity study in the rat on a caramel produced by the open-half closed pan ammonia processo Fd. cosmet. Toxicol., 15 :523-31, 1977.
5. GAUNT, I. F.; LLOYD, A. G.; GRASSO, P.; GANDOLLI, S. D. & BUTTERWORTH, K. R. - Short-term study in the rat on two caramels produced by varia tions of the ammonia processo Fd. cosm~t. To»icol., 15 :509-521, 1977.
6. JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES. Rome, 1974.
Specifications for the identity and purity of some food colours flavour enhancers, and certain food additives. 18th reporto Geneva, WHO, 1976. p. 35. (WHO food additives series n.v 7)
7. NISHIE, K.; WAISS, A. C. & KEYL, A. C. - Toxicity of methylimidazoles. Toxic, appl. Pharmac., 14 :301-7, 1969.
8. WILKS, R. A.; SHINLER, A. J. & THURMMAN, L. S. -The isolation of 4-methylimidazole from caramel colar and its determination by thín-Iayer and gas-liquid chromatography J. Chromat., 87:411-8, 1973.
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