著者
Toshiro WATANABE Akira YAMAMOTO Shiro NAGAI Shigeru TERABE
出版者
The Japan Society for Analytical Chemistry
雑誌
Analytical Sciences (ISSN:09106340)
巻号頁・発行日
vol.13, no.4, pp.571-575, 1997-08-10 (Released:2006-07-07)
参考文献数
13
被引用文献数
17 20

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.