Determination of 2 and 4(5)-methylimidazole - Zhi - Presentation slides
Transcript of Determination of 2 and 4(5)-methylimidazole - Zhi - Presentation slides
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Determination of 2- and 4(5)-Methylimidazole in Food Products by
Capillary Electrophoresis
PRESENTER: ZHI CHAO GUO
SUPERVISOR: DR. KINGSLEY DONKOR
DEPARTMENT OF CHEMISTRY, THOMPSON RIVERS UNIVERSITY, KAMLOOPS, BC, CANADA
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OBJECTIVE Development of a capillary electrophoresis (CE)
method to analyze the quantities of 2-methylimidazole (2-MI) and 4(5)- methylimidazole (4-MI) in cola and alcoholic beverages and sauces.
2-MI 4-MI
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INTRODUCTION 2-MI and 4-MI are by-products of manufacture formation of caramel
color through maillard reaction
Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives a desirable flavor in browned foods
Caramel color is used as color and flavor additive to several food products
They have carcinogenic effects on human
4-MI causes convulsant in rabbits, mice and chicks at 360 mg/kg of body weight
2-MI shows toxity in rats at 1500 mg/kg of body weight
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Β-cyclodextrin is a 7-membered sugar ring molecule
The cavity is hydrophobic in order to interact with hydrophobic molecules
The wall is hydrophilic, so it is soluble in water (solubility = 18.5 mg/ml)
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INSTRUMENT
TABLE 1. BECKMAN P/ACE MDQ CAPILLARY ELECTROPHORESIS CONDITIONS
Capillary 60 cm total length with 49.7 cm effective
length, ~50 μm i.d.Column temperature 25 °C
Separation voltage 15 kV
Detector UV detection
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CE OPERATION SCHEMATIC
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TABLE 2. OPTIMIZED CONDITIONS
UV detection wavelength 214 nmpH of buffer 7.7Concentration of β-cyclodextrin in buffer 3.0 mMConcentration of sodium phosphate in buffer
70 mM
Water (solution/buffer preparation) LC/MS grade waterSolution/sample filter 0.45 μm Nylon
EXPERIMENTAL
All final optimized conditions selected were based on sensitivities of 2-MI and 4-MI, and resolutions of both and the internal standard, imidazole.
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SOLUTION AND SAMPLE PREPARATION
All stock solutions were prepared with LC/MS grade water and then filtered with 0.45 μm nylon filters, and 2-MI and 4-MI stock solutions were stored in lamber vials in the fridge
All real samples are purchased from local grocery stores, filtered with 0.45 μm nylon filters and stored in the fridge
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RESULTSELECTROPHEROGRAM OF A STANDARD SOLUTION (1000 ΜG/L OF 2-MI AND 4-MI)
Minutes
5.8 5.9 6.0 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 7.0 7.1 7.2 7.3 7.4 7.5 7.6 7.7 7.8 7.9 8.0 8.1 8.2 8.3
AU
0.00055
0.00060
0.00065
0.00070
0.00075
0.00080
0.00085
0.00090
AU
0.00055
0.00060
0.00065
0.00070
0.00075
0.00080
0.00085
0.00090
UV - 214nmcalibration101913-027
2-MI
4-MI
imidazole
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CALIBRATION OF 2-MI IN RANGE OF 10 – 3000 ΜG/L
-400 100 600 1100 1600 2100 2600 31000
1
2
3
4
5
6
f(x) = 0.00202011811388056 x − 0.205109496969742R² = 0.986309188294667
[2-MI] (μg/L)
peak
are
a ra
tio
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CALIBRATION OF 4-MI IN RANGE OF 10 – 3000 ΜG/L
-400 100 600 1100 1600 2100 2600 31000
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
f(x) = 0.00152052891297152 x − 0.10156953794097R² = 0.98194323452532
[4-MI] (μg/L)
Peak
are
a ra
tio
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TABLE 3. ANALYTICAL FIGURE OF MERITS FOR 2-MI AND 4-MI
Analyte Regression equationa R2 LOD (μg L-1) LOQ (μg L-1)
2-MI y = 0.002 x – 0.2051 0.9863 113.9 379.8
4-MI y = 0.0015 x – 0.1016 0.9819 128.4 428.1
a y and x stand for peak area ratio of analyte to the internal standard and concentration of analyte, respectively
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TABLE 4. QUANTITIES OF 2-MI AND 4-MI IN FOOD PRODUCTS
sample Concentration (μg/L)2-MI 4-MI
Pepsi - 164.7Coca Cola – Zero 128.0 138.3
No Name Artificial Vanilla Extract - 170.1Shaohsing Cooking Wine ND ND
Oigatsuo Tsuyu Soup Base ND NDChinkiang Vinegar ND ND
Guinness – Draught beer ND ND
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CONCLUSION
2-MI and 4-MI in soft drinks could be detected and analyzed, but in sauces were difficult to detect because the complexity of ingeradiants
The LOD of 2-MI and 4-MI were 113.9 μg L-1 and 128.4 μg L-1, respectively
The LOQ were 379.8 μg L-1 for 2-MI, and 428.1 μg L-1 for 4-MI
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FUTURE WORK
Use preconcentration or solid-phase extraction to prepare the real samples and then analyze them with this method
Build a CE/MS method to quantify and identify 2-MI and 4-MI in food products
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ACKNOWLEDGMENTI would like to thank dr. Kingsley Donkor for all of his
guidance and support in this project; Laiel C. Soliman for her assistance; as well as the support from the TRU Department of Chemistry.
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REFERENCES1. Petruci, J. F. S., Pereira, E. A., Cardoso, A. A. Determination of
2 methylimidazole and 4 methylimidazole in Caramel Colors by Capillary ‑ ‑Electrophoresis. J. Agric. Food Chem. 2013, 61, 2263−2267.
Thank YOU!!!