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Determination of Tartrazine, Lutein, Capsanthin, Canthaxanthin and β-Carotene in Animal-Derived Foods and Feeds by HPLC Method.

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  • معلومة اضافية
    • المصدر:
      Publisher: Oxford University Press Country of Publication: United States NLM ID: 0173225 Publication Model: Print Cited Medium: Internet ISSN: 1945-239X (Electronic) Linking ISSN: 00219665 NLM ISO Abbreviation: J Chromatogr Sci Subsets: MEDLINE
    • بيانات النشر:
      Publication: <2012- > : Oxford : Oxford University Press
      Original Publication: Niles Il : Preston Technical Abstracts
    • الموضوع:
      Food Analysis*; Animal Feed/*analysis ; Canthaxanthin/*analysis ; Chromatography, High Pressure Liquid/*methods ; Lutein/*analysis ; Tartrazine/*analysis ; beta Carotene/*analysis; Animals ; Chickens ; Ducks ; Fishes ; Liver/chemistry ; Meat/analysis ; Muscles/chemistry ; Skin/chemistry ; Swine ; Xanthophylls/analysis
    • نبذة مختصرة :
      Pigments are still widely used in food and feed industry and their resides in food might be harmful to human health due to their side effects. A high performance liquid chromatography (HPLC) method for simultaneous determination of pigments including tartrazine, lutein, capsanthin, canthaxanthin and β-carotene in animal-derived foods (including the muscle and liver of swine, the muscle, liver and skin of chicken and duck, and the muscle of fish) and feeds (swine, chicken and duck) was developed. Lutein, capsanthin, canthaxanthin and β-carotene were extracted with acetonitrile-ethyl acetate by ultrasonication, and tartrazine was extracted with water, followed by defatting with n-hexane and clean-up by solid phase extraction on weak anion exchange cartridges. The quantitation of the five pigments was performed by HPLC with ultraviolet and visible spectrophotometer detection. Chromatographic separations were performed on a C8 column with gradient elution. The mean recoveries of analytes ranged from 80.4 to 92.5%. The intra- and the inter-day variabilities were below 15.0%. This HPLC method was suitable for the routine determination of pigment residues in animal-derived foods and feeds.
      (© The Author(s) 2019. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.)
    • الرقم المعرف:
      0 (Xanthophylls)
      01YAE03M7J (beta Carotene)
      420NY1J57N (capsanthin)
      4C3C6403MU (Canthaxanthin)
      I753WB2F1M (Tartrazine)
      X72A60C9MT (Lutein)
    • الموضوع:
      Date Created: 20190331 Date Completed: 20191008 Latest Revision: 20191210
    • الموضوع:
      20250114
    • الرقم المعرف:
      10.1093/chromsci/bmz019
    • الرقم المعرف:
      30926998