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

Journal of Liquid Chromatography and Related Technologies

Volumn 24, Issue 15, 2001, Pages 2347-2361

  Hayashi, Tomoko ^a   Hayashi, Kazuo ^a   Fujita, Jiro ^a   Ono, Masao ^a   Oka, Hisao ^b   Ito, Yuko ^b   Matsumoto, Hiroshi ^b   Ozeki, Naoko ^c   Itakura, Yuko ^d   Nakazawa, Hiroyuki ^e  

^a Kasugai Public Health Center   (Japan)

^b AICHI PREFECTURAL INSTITUTE OF PUBLIC HEALTH   (Japan)

^c Seto Public Health Center   (Japan)

^d Okazaki Public Health Center   (Japan)

^e HOSHI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; ETHERS; FOOD PRODUCTS; HYDROCHLORIC ACID; INDICATORS (CHEMICAL); METHANOL; MIXTURES; WATER;

PAPRIKA COLOR;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CAPSANTHIN; ETHER; FOOD DYE; HYDROCHLORIC ACID; INDICATOR; METHANOL; SODIUM HYDROXIDE; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; COLOR; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEPPER; REPRODUCIBILITY;

INDICATOR INDICATOR;

EID: 0034838315     PISSN: 10826076     EISSN: None     Source Type: Journal    
DOI: 10.1081/JLC-100105146     Document Type: Article

References (8)