An HPLC method for the analysis of paprika color in food using capsanthin as an indicator

In the present study, an HPLC method for the analysis of paprika color in f ood using capasanthin as an indicator was developed. Paprika color was extr acted from food samples with ether, and after the extract was evaporated, t he residue was dissolved in methanol, to which 5% sodium hydroxide-methanol solution was then added. The resultant mixture was occasionally stirred th en allowed to stand for 24 hours at room temperature in a tightly sealed co ntainer kept away from light. Subsequently, distilled water was added and t he pH of the mixture was adjusted to be 4.5 or less using hydrochloric acid . It was then purified with a C18 cartridge before being subjected to the H PLC analysis. The HPLC conditions were as follows: column, TOSOH TSK gel ODS-80Ts (5 mum, 4.6 x 150 mm); column temperature, 40 degreesC; mobile phase, acetonitrile -water (3:1); flow rate, 0.8mL/min; detection wavelength, 460nm. According to the present method, the average recoveries of the paprika color when the fortified concentrations were 0.25, 0.50, and 1.00 mg/g were over 81.9% fr om sherbet, over 81.4% from snack foods, and over 85.1% from pickles. The coefficients of variation were 8.1% or less. Thirty-two samples from co mmercially available foods, such as sherbet that had a label stating the us e of paprika color were analysed, and the detected capsanthin concentration s ranged from 0.04 to 27.30 mug/g.