Recently, 4(5)-methylimidzole (4-MI) received much attention from researchers in government regulatory agencies, due to its carcinogenicity. In present study, the effect of food additives on reduction of carcinogenic 4-MI in D-glucose/ammonium hydroxide (Caramel) model system was investigated. Determination of 4-MI was conducted by heating caramel model system for 2hrs at 100? using Gas Chromatography/Mass Spectroscopy (GC/MS). Color and Volatile analysis were conducted using Colorimeter and Solid Phase Micro Extraction (SPME) followed by Gas Chromatography/Flame Ionization Detector (GC/FID). The concentration of 4-MI in baseline caramel model ranged from 110.9 to 656.7 ?/?. With addition of sodium sulfite, the amount of 4-MI increased significantly (p<0.05). Addition of food additives such as metal ions (Fe2+, Mg2+, Zn2+)and amino acid (Tryptophan, Cysteine) at 0.1M, the concentration of 4-MI decreased significantly (p<0.05). The degree of reduction was at greatest with addition of Fe2+ion. When 0.01M of food additives were added, the level of 4-MI increased slightly.  The correlation between color analysis result and concentration of 4-MI was low (r=�0.4826). Among 12 pyrazine compounds identified from volatile analysis, 2-ethyl-6-methylpyrazine showed the highest correlation to the formation of 4-MI (r2=0.8061) in caramel model system. Reduction strategies to reduce formation of 4-MI in caramel model system was developed in this study. In addition, indicator compound of 4-MI was identified.

Reduction of carcinogenic 4(5)-methylimidazole by food additives in caramel model system

248th National Meeting (2014)

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