Simultaneous analysis of carotenoid colorings in foods by thin layer chromatography

Journal of Liquid Chromatography and Related Technologies

Volumn 26, Issue 5, 2003, Pages 819-832

  Hayashi, Tomoko ^a   Oka, Hisao ^b   Ito, Yuko ^b   Goto, Tomomi ^b   Ozeki, Naoko ^c   Itakura, Yuko ^c   Matsumoto, Hiroshi ^b   Otsuji, Yasuko ^a   Akatsuka, Hiromichi ^a   Miyazawa, Takahiko ^a   Nagase, Hisamitsu ^d  

^a Ichinomiya Public Health Center   (Japan)

^b AICHI PREFECTURAL INSTITUTE OF PUBLIC HEALTH   (Japan)

^c Okazaki Public Health Center   (Japan)

^d GIFU PHARMACEUTICAL UNIVERSITY   (Japan)

Author keywords

Carotene; Annato extract; Carotenoid colorings; Gardenia yellow; Marigold color; Orange color; Paprika color; TLC; Tomato color

Indexed keywords

ACETONE; FOOD PRODUCTS; THIN LAYER CHROMATOGRAPHY; WATER;

CAROTENOID COLORINGS;

CHROMATOGRAPHIC ANALYSIS;

ACETIC ACID; ACETONE; ACETONITRILE; BENZENE; BETA CAROTENE; CAROTENOID; ETHER; FOOD DYE; GARDENIA EXTRACT; HEXANE; METHANOL; SILICA GEL; SOLVENT; WATER;

ARTICLE; FOOD ANALYSIS; FOOD INDUSTRY; PEPPER; REPRODUCIBILITY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SEPARATION TECHNIQUE; THIN LAYER CHROMATOGRAPHY; TOMATO;

GARDENIA; LYCOPERSICON ESCULENTUM;

EID: 0242417149     PISSN: 10826076     EISSN: None     Source Type: Journal    
DOI: 10.1081/JLC-120018427     Document Type: Article

References (8)

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