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Separation and Determination of Yellow and Red Safflower Pigments in Food by Capillary Electrophoresis
- Source :
- Bioscience, Biotechnology, and Biochemistry. 61:1179-1183
- Publication Year :
- 1997
- Publisher :
- Informa UK Limited, 1997.
-
Abstract
- Capillary electrophoretic methods were developed for analyzing yellow and red safflower pigments in food. Yellow safflower pigment was successfully separated by capillary zone electrophoresis (CZE) with a 300 mm borate buffer (pH 9.0), but this method could not successfully separate the red safflower pigment. The red safflower pigment was discolored in an alkaline solution. Both the yellow and red pigments could be successfully separated by micellar electrokinetic chromatography (MEKC) with 2.0% butyl acrylate/butyl methacrylate/methacrylic acid copolymer sodium salts (BBMA), but neither pigment could be separated with 20 mm sodium dodecyl sulfate. The yellow safflower pigment was extracted from food samples (juice and candies) by solid-phase extraction cartridges and analyzed by the developed technique.
- Subjects :
- food.ingredient
Chromatography
Food additive
Butyl acrylate
Organic Chemistry
Extraction (chemistry)
General Medicine
Applied Microbiology and Biotechnology
Biochemistry
Micellar electrokinetic chromatography
Analytical Chemistry
chemistry.chemical_compound
Electrophoresis
Pigment
Capillary electrophoresis
food
chemistry
visual_art
visual_art.visual_art_medium
sense organs
Sodium dodecyl sulfate
Molecular Biology
Biotechnology
Subjects
Details
- ISSN :
- 13476947 and 09168451
- Volume :
- 61
- Database :
- OpenAIRE
- Journal :
- Bioscience, Biotechnology, and Biochemistry
- Accession number :
- edsair.doi...........6336562bf055cb1c514ee5455a643460