Karamel Üretiminde 4(5)-Metilimidazol Oluşumu ve Toksisitesi

Karamel, gıda endüstrisinde kullanılan en eski ve en yaygın renklendiricilerden biridir. Karamelizasyon prosesi boyunca birçok bileşik oluşur ve bunlardan bazıları 'karamel işaretleyicisi' olarak nitelendirilir. Bu işaretleyiciler Tip 3 ve Tip 4'te mevcut olan 4(5)-Metilimidazol (4(5)-MI) gibi düşük molekül ağırlığına sahip bileşiklerdir. 4(5)-MI; metilglioksalın NH3 ile reaksiyonu sonucu oluşan bir bileşiktir. Karamelde renk oluşumu ve aromadan sorumlu temel reaksiyon Maillard tepkimesidir. Amino asit ve şekerin ısıtılması ile oluşan Maillard esmerleşme reaksiyon sisteminde imidazol oluşumu, 1900'lü yıllardan bu yana incelenmektedir. Gıdalarda 4(5)-MI analizleri çeşitli yöntemlerle (kâğıt kromatografisi, gaz kromatografisi, ince tabaka kromatografisi, HPLC, HPLC-MS) yapılmaktadır. Karamel ve çeşitlerinin birçok gıdada (bira, gazlı içecekler, kekler, bisküviler, et ürünleri, turşular, soslar, tatlılar, şekerlemeler, vb.) kullanılması toksisitesinin üzerinde daha fazla durulmasına neden olmuştur. Bu makalede 4-MI'ün oluşum mekanizması ve çeşitli denekler üzerindeki toksik etkileri irdelenmiştir

Formation of 4(5)-Methylimidazole and its Toxicity in Caramel Production

Caramel is one of the oldest and most common food coloring in food industry. Many compounds are formed during the caramelization process and some of these are characterized as caramel marker. These markers are compounds which have low molecular weight as if 4(5)-Methylimidazole in type 3 and type 4. 4(5)-MI is a compound which formed reaction of methylglioxal with NH3. The Maillard reaction is the main reaction responsible for the aroma and color formation in caramel. The formation of imidazole has been analyzed since 1900s by heating the amino acid and sugar in the Maillard reaction system, 4-MI can be determined with several methods in foods (paper chromatography, gas chromatography, thin layer chromatography, HPLC, HPLC-MS). Caramel and varieties used in many foods (beer, carbonated drinks, cake, biscuit, meat products, pickle, sauces, desserts, confectionery, etc.) have led to the examination of toxicity. In this review, the mechanism of the formation of 4-MI and its toxic effects on various subjects were presented

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