Identification of acid-stable carmine in imported apple syrup product

Journal of the Food Hygienic Society of Japan

Volumn 43, Issue 4, 2002, Pages 191-195

  Kawasaki, Yoko ^a   Sugimoto, Naoki ^a   Sato, Kyoko ^a   Yamazaki, Takeshi ^a   Ishiwata, Hajimu ^a   Maitani, Tamio ^a  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

Author keywords

Acid stable carmine; Apple syrup; Carminic acid; Food additive; HPLC; Identification; Red colorant; TLC

Indexed keywords

CARMINIC ACID; METHANOL; PIGMENT;

APPLE; ARTICLE; CANADA; FOOD ANALYSIS; FOOD COMPOSITION; PH; PURIFICATION; SPECTROSCOPY; SYNTHESIS; SYRUP;

MALUS X DOMESTICA;

EID: 0036036532     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.43.191     Document Type: Article

References (8)

1. 13C NMR study of carminic acid
2. Structure of acid-stable carmine
3. Analysis of lac and cochineal colors in foods using reversed-phase thin-layer chromatography/scanning densitometry