High-performance liquid chromatographic separation of carminic acid, α- and β-bixin, and α- and β-norbixin, and the determination of carminic acid in foods

Journal of Chromatography A

Volumn 732, Issue 2, 1996, Pages 394-398

  Lancaster, Frank E ^a   Lawrence, James F ^a  

^a FOOD RESEARCH DIVISION   (Canada)

Author keywords

Annatto; Bixins; Carminic acid; Dye; Food analysis; Norbixins

Indexed keywords

ANNATO; BIXIN; CARMINIC ACID; CAROTENOID; COCHINELLEAL EXTRACT; FOOD DYE; UNCLASSIFIED DRUG; YOGHURT;

ARTICLE; BEVERAGE; DRUG DEGRADATION; DRUG DETERMINATION; FOOD ANALYSIS; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PRIORITY JOURNAL; QUANTITATIVE ASSAY; TECHNIQUE; TEMPERATURE;

EID: 0029874690     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/0021-9673(95)01332-6     Document Type: Article

References (5)

1. F.E. Lancaster and J.F. Lawrence, Food Add. Contam., 12 (1995) 9.
2. M. Jalón, M.J. Peña and J.C. Rivas, J. Assoc. Off. Anal. Chem., 27 (1989) 231.
3. S. Yamada, N. Noda, J. Hayakawa, E. Mikami and K. Uno, Eisei Kagaku, 31 (1985) 179.
4. D.M. Marmion, Handbook of U.S. Colorants, Foods Drugs, Cosmetics and Medical Devices, 3rd ed., Wiley and Sons, (1991).
5. F.E. Lancaster and J.F. Lawrence, J. Chromatogr., 210 (1981) 168.