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

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  • WATANABE Toshiro
    Yaegaki Technology Development Laboratories, Yaegaki Rio-industry, Inc.
  • YAMAMOTO Akira
    Yaegaki Technology Development Laboratories, Yaegaki Rio-industry, Inc.
  • NAGAI Shiro
    Yaegaki Technology Development Laboratories, Yaegaki Rio-industry, Inc.
  • TERABE Shigeru
    Faculty of Science, Himeji Institute of Technology

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  • Separation and Determination of Monascu

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Abstract

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.

Journal

  • Analytical Sciences

    Analytical Sciences 13 (4), 571-575, 1997

    The Japan Society for Analytical Chemistry

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