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Titolo:
An HPLC method for the analysis of paprika color in food using capsanthin as an indicator
Autore:
Hayashi, T; Hayashi, K; Fujita, J; Ono, M; Oka, H; Ito, Y; Matsumoto, H; Ozeki, N; Itakura, Y; Nakazawa, H;
Indirizzi:
Kasugai Publ Hlth Ctr, Aichi 4860927, Japan Kasugai Publ Hlth Ctr Aichi Japan 4860927 Hlth Ctr, Aichi 4860927, Japan Aichi Prefectural Inst Publ Hlth, Kita Ku, Nagoya, Aichi 4628576, Japan Aichi Prefectural Inst Publ Hlth Nagoya Aichi Japan 4628576 628576, Japan Seto Publ Hlth Ctr, Aichi 4890808, Japan Seto Publ Hlth Ctr Aichi Japan 4890808 bl Hlth Ctr, Aichi 4890808, Japan Okazaki Publ Hlth Ctr, Aichi 4448545, Japan Okazaki Publ Hlth Ctr Aichi Japan 4448545 Hlth Ctr, Aichi 4448545, Japan Hoshi Univ, Fac Pharmaceut Sci, Dept Analyt Chem, Shinagawa Ku, Tokyo 1428501, Japan Hoshi Univ Tokyo Japan 1428501 Chem, Shinagawa Ku, Tokyo 1428501, Japan
Titolo Testata:
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
fascicolo: 15, volume: 24, anno: 2001,
pagine: 2347 - 2361
SICI:
1082-6076(2001)24:15<2347:AHMFTA>2.0.ZU;2-G
Fonte:
ISI
Lingua:
ENG
Soggetto:
CAPSICUM-ANNUUM-L; CAROTENOID-PIGMENTS; SEPARATION; OLEORESIN;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Physical, Chemical & Earth Sciences
Citazioni:
8
Recensione:
Indirizzi per estratti:
Indirizzo: Hayashi, T Kasugai Publ Hlth Ctr, 2-31 Kashiwai Cho, Aichi 4860927, Japan Kasugai Publ Hlth Ctr 2-31 Kashiwai Cho Aichi Japan 4860927 an
Citazione:
T. Hayashi et al., "An HPLC method for the analysis of paprika color in food using capsanthin as an indicator", J LIQ CHR R, 24(15), 2001, pp. 2347-2361

Abstract

In the present study, an HPLC method for the analysis of paprika color in food using capasanthin as an indicator was developed. Paprika color was extracted from food samples with ether, and after the extract was evaporated, the residue was dissolved in methanol, to which 5% sodium hydroxide-methanol solution was then added. The resultant mixture was occasionally stirred then allowed to stand for 24 hours at room temperature in a tightly sealed container kept away from light. Subsequently, distilled water was added and the 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 HPLC 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. Accordingto 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% from 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 commercially available foods, such as sherbet that had a label stating the use of paprika color were analysed, and the detected capsanthin concentrations ranged from 0.04 to 27.30 mug/g.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/04/20 alle ore 21:58:52