Separation and determination of monascus yellow pigments for food by micellar electrokinetic chromatography

被引：20

作者：

Watanabe, T ^{[1
]}

Yamamoto, A ^{[1
]}

Nagai, S ^{[1
]}

Terabe, S ^{[1
]}

机构：

[1] HIMEJI INST TECHNOL,FAC SCI,KAMIGORI,HYOGO 67812,JAPAN

来源：

ANALYTICAL SCIENCES | 1997年 / 13卷 / 04期

关键词：

capillary electrophoresis; micellar electrokinetic chromatography; Monascus pigment;

D O I：

10.2116/analsci.13.571

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Capillary electrophoretic methods have been developed for the analysis of Monascus yellow pigments for food additives. Monascus yellow pigments were successfully separated by micellar electrokinetic chromatography (MEKC) with a 20 mM sodium dodecyl sulfate(SDS) solution containing 50 mM phosphate buffer, pH 7.0, and 20% acetonitorile or a 2.0% butyl acrylate/butyl methacrylate/methacrylic acid copolymer sodium salts (BBMA) solution containing 20 mM ammonium formate buffer, pH 7.0, and 10% methanol. The xanthomonasin A was identified with the molecular mass measured by FABMS. Monascus yellow pigments were extracted from candies with solid phase extraction and analyzed by the developed technique.

引用

页码：571 / 575

页数：5