Separation and Determination of Monascus Yellow Pigments for Food by Micellar Electrokinetic Chromatography

Capillary electrophoretic methods have been developed for the analysis of Monascus yellow pigments for food additives. Monascus yellow pigments were successfully separated by micellar electrokinetic chromatography (MEKC) with a 20mM sodium dodecyl sulfate (SDS) solution containing 50mM phosphate buf...

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Bibliographic Details
Published inAnalytical Sciences Vol. 13; no. 4; pp. 571 - 575
Main Authors WATANABE, Toshiro, YAMAMOTO, Akira, NAGAI, Shiro, TERABE, Shigeru
Format Journal Article
LanguageEnglish
Published Tokyo The Japan Society for Analytical Chemistry 1997
Japan Society for Analytical Chemistry
Japan Science and Technology Agency
Subjects
Biological and medical sciences
Capillary electrophoresis
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
micellar electrokinetic chromatography
monascus pigment
Fungi
Capillary column
Separation method
Dyes
Zone electrophoresis
Micellar electrokinetic capillary chromatography
Pigments
Ascomycetes
Food additive
Monascus
Thallophyta
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Summary:Capillary electrophoretic methods have been developed for the analysis of Monascus yellow pigments for food additives. Monascus yellow pigments were successfully separated by micellar electrokinetic chromatography (MEKC) with a 20mM sodium dodecyl sulfate (SDS) solution containing 50mM phosphate buffer, pH 7.0, and 20% acetonitorile or a 2.0% butyl acrylate/butyl methacrylate/methacrylic acid copolymer sodium salts (BBMA) solution containing 20mM ammonium formate buffer, pH 7.0, and 10% methanol. The xanthomonasin A was identified with the molecular mass measured by FABMS. Monascus yellow pigments were extracted from candies with solid phase extraction and analyzed by the developed technique.
ISSN:0910-6340
1348-2246
DOI:10.2116/analsci.13.571