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Food Additives & Contaminants: Part B
Surveillance
Volume 8, 2015 - Issue 3
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Original Articles

2-Acetyl-4-tetrahydroxybutylimidazole and 4-methylimidazole in caramel colours, vinegar and beverages in China

Liying WangHebei Provincial Center for Disease Control and Prevention, Shijiazhuang, ChinaView further author information
,
Beibei RenHebei Provincial Center for Disease Control and Prevention, Shijiazhuang, ChinaView further author information
,
Yinping LiuHebei Provincial Center for Disease Control and Prevention, Shijiazhuang, ChinaView further author information
,
Yang LuHebei Provincial Center for Disease Control and Prevention, Shijiazhuang, ChinaView further author information
,
Fengqi ChangHebei Provincial Center for Disease Control and Prevention, Shijiazhuang, ChinaView further author information
&
Lixin YangHebei Provincial Center for Disease Control and Prevention, Shijiazhuang, China;State Key Joint Laboratory of Environmental Simulation and Pollution Control, College of Environmental Sciences and Engineering, Peking University, Beijing, ChinaCorrespondence[email protected]
View further author information
Pages 163-168 | Received 28 Jan 2015, Accepted 05 Mar 2015, Published online: 08 May 2015

Citations (12)

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Jiang Liang, Pei Cao, Xiaodan Wang, Peng Gao, Haibin Xu & Ning Ma. (2019) Dietary intake assessment of caramel colours and their processing by-products 4-methylimidazole and 2-acetyl-4-tetrahydroxy-butylimidazole for the Chinese population. Food Additives & Contaminants: Part A 36:7, pages 1009-1019.
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Sumin Lee & Kwang-Geun Lee. (2016) Analysis and risk assessment of 4(5)-methylimidazole in brown colored foods and beverages. Food Additives & Contaminants: Part B 9:1, pages 59-65.
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Articles from other publishers (10)

Zhe Zhao, Lilan Yuan, Yue Yuan, Chenping Kang, Yuhong Ma, Qianyi Liu, Xiaoxia Wang, Qianqian Xiao, Qinghe Meng, Xuetao Wei & Weidong Hao. (2023) Effects of 2-acetyl-4-tetrahydroxybutylimidazole exposure during gestation and lactation on maternity and offspring immune function in Balb/c mice. Toxicology 495, pages 153601.
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Fuyao Zou, Yuliya Hrynets, M.S. Roopesh & Mirko Betti. (2022) “Cold caramelization” of glucosamine under UV-C radiation. Food Chemistry Advances 1, pages 100083.
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Panagiota-Kyriaki Revelou, Marinos Xagoraris, Eleftherios Alissandrakis, Christos S. Pappas & Petros A. Tarantilis. (2021) A Review of the Analytical Methods for the Determination of 4(5)-Methylimidazole in Food Matrices. Chemosensors 9:11, pages 322.
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Marta Buczkowska, Kamila Paciorek, Anna Kapcińska & Michał Górski. (2021) Barwniki karmelowe w świetle badań naukowych, ze szczególnym uwzględnieniem ich toksyczności. Postępy Higieny i Medycyny Doświadczalnej 75:1, pages 246-264.
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Jacklyn S. Kelty, Chayoung Keum, Veneese J. Brown, Patricia C. Edwards, Sarah A. Carratt & Laura S. Van Winkle. (2020) Comparison of acute respiratory epithelial toxicity for 4-Methylimidazole and naphthalene administered by oral gavage in B6C3F1 mice. Regulatory Toxicology and Pharmacology 116, pages 104761.
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Chunjian Wu, Li Wang, He Li & Shujuan Yu. (2019) Analyzing 2-acetyl-4(5)-(1,2,3,4-tetrahydroxybutyl)-imidazole in beverages by dispersive micro-solid phase extraction using polymer cation exchange sorbent followed by ion chromatography and liquid chromatography coupled with tandem mass spectrometry. Food Chemistry 292, pages 260-266.
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T. Fierens, M. Van Holderbeke, C. Cornelis, G. Jacobs, I. Sioen, M. De Maeyer, C. Vinkx & G. Vanermen. (2018) Caramel colour and process contaminants in foods and beverages: Part II – Occurrence data and exposure assessment of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI) and 4-methylimidazole (4-MEI) in Belgium. Food Chemistry 255, pages 372-379.
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Prinjiya Dhungel, Yuliya Hrynets & Mirko Betti. (2018) Sous-Vide Nonenzymatic Browning of Glucosamine at Different Temperatures. Journal of Agricultural and Food Chemistry 66:17, pages 4521-4530.
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Ting-Ting Feng, Jian-Hai Wu, Xu Liang, Ming Du, Lei Qin & Xian-Bing Xu. (2018) Isotope dilution determination for the trace level of 4(5)-methylimidazole in beverages using dispersive liquid-liquid microextraction coupled with ESI-HPLC–MS/MS. Food Chemistry 245, pages 687-691.
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Pascal Mottier, Claudia Mujahid, Adrienne Tarres, Thomas Bessaire & Richard H. Stadler. (2017) Process-induced formation of imidazoles in selected foods. Food Chemistry 228, pages 381-387.
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