ANALYSIS OF ANNATTO (BIXA-ORELLANA) FOOD COLORING FORMULATIONS - 1 - DETERMINATION OF COLORING COMPONENTS AND COLORED THERMAL-DEGRADATION PRODUCTS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY WITH PHOTODIODE-ARRAY DETECTION

Authors
SCOTTER MJ WILSON LA APPLETON GP CASTLE L
Citation
Mj. Scotter et al., ANALYSIS OF ANNATTO (BIXA-ORELLANA) FOOD COLORING FORMULATIONS - 1 - DETERMINATION OF COLORING COMPONENTS AND COLORED THERMAL-DEGRADATION PRODUCTS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY WITH PHOTODIODE-ARRAY DETECTION, Journal of agricultural and food chemistry, 46(3), 1998, pp. 1031-1038
Citations number
19
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Journal of agricultural and food chemistry → ACNP
ISSN journal
00218561
Volume
46
Issue
3
Year of publication
1998
Pages
1031 - 1038
Database
ISI
SICI code
0021-8561(1998)46:3<1031:AOA(FC>2.0.ZU;2-F
Abstract
Twenty-one samples of commercial annatto formulations have been analyz ed for color content (as bixin or norbixin) using a developed HPLC-PDA method and the results compared with those obtained using UV-vis spec trophotometric methods. HPLC-PDA provided superior qualitative and qua ntitative data, particularly with respect to the determination of colo red degradation compounds. Two samples of norbixin of known production history were subjected to detailed HPLC analysis to identify possible differences in their colored and degradation component profiles. The samples differed significantly in their all-trans-and di-cis-norbixin isomer contents, which was indicative of their respective production h istories.