An HPLC method for the analysis of orange color in food using β-cryptoxanthin as an indicator

Journal of Liquid Chromatography and Related Technologies

Volumn 27, Issue 10, 2004, Pages 1579-1592

  Hayashi, Tomoko ^a   Oka, Hisao ^b   Ito, Yuko ^b   Goto, Tomomi ^b   Ozeki, Naoko ^c   Itakura, Yuko ^d   Matsumoto, Hiroshi ^b   Ohno, Hitomi ^a   Yoshida, Kiyoko ^a   Miyazawa, Takahiko ^a   Nagase, Hisamitsu ^e  

^a Ichinomiya Public Health Center   (Japan)

^b AICHI PREFECTURAL INSTITUTE OF PUBLIC HEALTH   (Japan)

^c Kinuura Tobu Public Health Center   (Japan)

^d Okazaki Public Health Center   (Japan)

^e GIFU PHARMACEUTICAL UNIVERSITY   (Japan)

Author keywords

Cryptoxanthin; HPLC method; Orange food color; Saponification

Indexed keywords

EVAPORATION; FOOD PROCESSING; PH EFFECTS; PURIFICATION;

CANDY; DISTILLED WATER;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

BETA CRYPTOXANTHIN; FOOD DYE; HYDROCHLORIC ACID; INDICATOR; METHANOL; SODIUM HYDROXIDE; UNCLASSIFIED DRUG;

ARTICLE; COLOR; DISSOLUTION; EVAPORATION; EXTRACTION; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT; PH; ROOM TEMPERATURE;

EID: 2942622072     PISSN: 10826076     EISSN: None     Source Type: Journal    
DOI: 10.1081/JLC-120034093     Document Type: Article

References (8)

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