An HPLC Method for the Analysis of Marigold Color in Food Using Lutein as an Indicator
| Autor: | Yuko Itakura, Tomomi Goto, Hitomi Ohno, Hiroshi Matsumoto, Takahiko Miyazawa, Kiyoko Yoshida, Yuko Ito, Naoko Ozeki, Tomoko Hayashi, Hisamitsu Nagase, Hisao Oka |
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| Rok vydání: | 2004 |
| Předmět: |
Lutein
food.ingredient Chromatography Food additive Clinical Biochemistry Pharmaceutical Science Hydrochloric acid Biochemistry High-performance liquid chromatography Analytical Chemistry chemistry.chemical_compound food chemistry Distilled water Sample preparation Solid phase extraction Saponification |
| Zdroj: | Journal of Liquid Chromatography & Related Technologies. 27:335-349 |
| ISSN: | 1520-572X 1082-6076 |
| Popis: | An HPLC method for the analysis of marigold color in food, using lutein as an indicator, was established. Marigold color was extracted from food samples with ether and, after evaporation of the extract, the residue was dissolved in methanol to which 5% sodium hydroxide–methanol was then added. The mixture was occasionally stirred, then allowed to stand for 24 hours at room temperature in a tightly sealed container shielded from light. Subsequently, distilled water was added and the pH of the mixture was adjusted to below 4.5 using hydrochloric acid. It was then purified with a C18 cartridge before being subjected to HPLC analysis. The HPLC conditions were as follows: column, Tosoh TSK gel ODS‐80Ts (5 µm, 4.6 × 150 mm); column temperature, 40°C; mobile phase, acetonitrile–water (9:1); flow rate, 1.0 mL/min; detection wavelength, 460 nm. The average recoveries of the marigold color were over 78.6% from noodles and juice fortified at the concentrations of 25–500 µg/g. The coefficients of variation w... |
| Databáze: | OpenAIRE |
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