Determination of annatto in high-fat dairy products, margarine and hard candy by solvent extraction followed by high-performance liquid chromatography
Titel:
Determination of annatto in high-fat dairy products, margarine and hard candy by solvent extraction followed by high-performance liquid chromatography
Auteur:
Lancaster, Frank E. Lawrence, James F.
Verschenen in:
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment
Paginering:
Jaargang 12 (1995) nr. 1 pagina's 9-19
Jaar:
1995-01
Inhoud:
Utilizing solvents such as ethanolic aqueous ammonia, petroleum ether, hexane and chloroform, annatto components α- and β-norbixin and α- and β-bixin were extracted from cheese, butter, margarine and hard candy. After transferring the extract into a solution of aqueous acetic acid in methanol, bixin and norbixin were determined quantitatively using high-performance liquid chromatography (HPLC) and an absorbance detector set at 500 nm. Recovery of norbixin from spiked cheese samples averaged 92.6% over a range of 1 to 110 μg/g. Commercial cheese samples were found to contain 1.1-68.8 μg/g total norbixin, and two samples also contained 5.1-5.6 μg/g total bixin. Samples of uncoloured butter were spiked with bixin and recovery averaged 93.2% over a range of 0.1 to 445 μg/g. Levels of 0.2 μg/g total bixin and 0.91 μg/g total norbixin were found in one commercial butter sample; the others contained trace levels of both compounds. Hard candies were prepared in the laboratory and recovery studies conducted. Recovery of norbixin averaged 88%.
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