PDF(Pubmed)
Abstract：
4-methylimidazole (4-MEI) is widely used industrially. This carcinogenic component has been reported in some types of food. It is usually produced by the caramelization process in food, drinks and caramel coloring. The possible mechanism for the formation of this compound in food is the Maillard reaction. In order to estimate the amount of substance 4-MEI in food, a systematic study was conducted. The selected keywords were 4-methylimidazole, 4-MEI, beverage, drink, meat, milk, and coffee. 144 articles were obtained from the initial search. The articles were evaluated and finally, the data of 15 manuscripts were extracted. Based on the data extracted from selected articles, the highest amount is reported in caramel color, coffee, and cola drinks. In 70% of the selected studies, the analytical method was based on liquid chromatography. In this method, there is no need for derivatization. SPE columns were used to extract samples in most manuscripts. According to per capita consumption, the most exposure to 4-MEI is through coffee. In high risk food products, regular monitoring with analytical methods with high sensitivity is recommended. Furthermore, most of the selected studies were about the validation method, so few samples were selected. It is recommended to design more studies with a high sample size to accurately evaluate this carcinogenic compound in food.
摘要：
4-甲基咪唑(4-MEI)在工业上广泛使用。这种致癌成分已经在某些类型的食物中被报道。它通常是由食品中的焦糖化过程产生的，饮料和焦糖着色。在食品中形成这种化合物的可能机制是美拉德反应。为了估计食物中4-MEI物质的含量，进行了系统的研究。选择的关键词是4-甲基咪唑，4-MEI,饮料,喝,肉，牛奶，和咖啡。从最初的检索中获得144篇文章。对文章进行了评估，最后，提取了15份手稿的数据。根据从选定的文章中提取的数据，据报道，最高含量是焦糖色，咖啡,还有可乐饮料.在70%的选定研究中，分析方法基于液相色谱法。在这种方法中，不需要衍生化。SPE柱用于提取大多数手稿中的样品。根据人均消费,接触4-MEI最多的是通过咖啡。在高风险食品中，建议使用高灵敏度的分析方法进行定期监测。此外，大多数选定的研究都是关于验证方法的，所以选择的样本很少。建议设计更多具有高样本量的研究，以准确评估食品中的这种致癌化合物。
