CHARACTERIZATION OF THE PRINCIPAL COLORING COMPONENTS OF ANNATTO USING HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY WITH PHOTODIODE-ARRAY DETECTION

被引：44

作者：

SCOTTER, MJ

THORPE, SA

REYNOLDS, SL

WILSON, LA

STRUTT, PR

机构：

[1] Ministry of Agriculture, Fisheries and Food, Norwich Research Park Colney, Norwich

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1994年 / 11卷 / 03期

关键词：

ANNATTO; BIXIN; NORBIXIN; COLORING MATERIALS; ADDITIVES; ANALYSIS; HPLC; PHOTODIODE ARRAY; SPECTROPHOTOMETRY;

D O I：

10.1080/02652039409374229

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The principal colouring components of the natural food colouring material annatto, the 9'-cis- and all-trans- isomers of bixin and norbixin, have been prepared in pure form. A reverse-phase HPLC method utilizing photodiode-array detection has been developed to enable their chromatographic and spectroscopic characterization. One minor component, a di-cis-isomer of norbixin has also been identified and characterized.

引用

页码：301 / 315

页数：15

共 20 条

[1]

Barber M.S., Hardisson A., Jackman L.M., Weedon B.C.L., Studies in nuclear magnetic resonance. Part IV. Stereochemistry of the bixins, Journal of the Chemical Society, pp. 1625-1630, (1961)

[2]

Dale J., Empirical relationships of the minor bands in the absorption spectra of polyenes, Acta Chemica Scandinavica, 8, pp. 1235-1256, (1954)

[3]

Proposal for a Council Directive on colours for use in foodstuffs, Notice No.92/C 12/05, Official Journal of the European Communities, 18, (1992)

[4]

Enzell C.R., Wahlberg I., Carotenoids, Biochemical Applications of Mass Spectrometry, pp. 407-438, (1980)

[5]

Horvath C., Bonded phase chromatography, Techniques in Liquid Chromatography, pp. 229-301, (1982)

[6]

Karrer P., Jucker J., Carotenoids, pp. 256-271, (1950)

[7]

Karrer P., Helfenstein A., Widmer R., Vegetable dyestuffs. Part XIII: Bixin, Helvetica Chimica Acta, 42, pp. 741-756, (1929)

[8]

Lunde K., Zechmeister L., Infrared spectra and cis-trans configurations of some carotenoid pigments, Journal of the American Chemical Society, 77, pp. 1647-1653, (1955)

[9]

McKeown G.G., Composition of oil-soluble food colours. II. Thermal degradation of bixin, Journal of the Association of Official Analytical Chemists, 46, pp. 790-796, (1963)

[10]

McKeown G.G., Composition of oil-soluble annatto food colors. III. Structure of the yellow pigment formed by the thermal degradation of bixin, Journal of the Association of Official, 48, pp. 835-837, (1965)

← 1 2 →