Quantitative determination of carmine in foods by high-performance liquid chromatography
2014
Lim, Ho-Soo | Choi, Jae-Chon | Song, Sung-Bong | Kim, Meehye
A simple and rapid method has been developed and validated for the determination of carmine in foods. Samples were homogenised and extracted with 0.05M NaOH, followed by centrifugation. The resulting solution was filtered and injected to HPLC. Carmine was separated by HPLC using an NovaPak C18 column coupled to a photodiode array detector. The contents of carmine were finally quantified using corresponding calibration curves over ranges of 1.0–100μgml−1, with good correlation coefficients (r2=0.9999). The recoveries of carmine from foods spiked at levels of 10, 50, and 100μgg−1 which ranged from 90.4% to 96.2% with relative standard deviations between 2.8% and 6.8%. Limit of detection and limit of quantification of carmine were 0.4 and 1.0μgml−1, respectively. This method was found to be useful to distinguish carmine from carminic acid, a major component of cochineal extract. The method has been successfully applied to various foods.
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