Synthesis and chemical characterisation of curcuminoid colouring principles for their potential use as HPLC standards for the determination of curcumin colour in foods

LWT

Volumn 42, Issue 8, 2009, Pages 1345-1351

  Scotter, Michael J ^a  

^a CENTRAL SCIENCE LABORATORY   (United Kingdom)

Author keywords

Analysis; Annatto; Curcumin; HPLC; Turmeric

Indexed keywords

COLOR; FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

ANALYSE; ANNATTO; CHEMICAL CHARACTERIZATION; CURCUMIN; CURCUMINOID; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; HPLC; SPECTROSCOPY:ABSORPTION; SYNTHESISED; TURMERIC;

ABSORPTION SPECTROSCOPY;

CURCUMA LONGA;

EID: 67349117866     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.014     Document Type: Article

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