title: Liquid chromatographic determination of carminic acid in yogurt.
abstract: A reverse-phase liquid chromatographic method is described for the determination of carminic acid in yogurt. A C18 column is used with acetonitrile-1.19M formic acid (19 + 81) as mobile phase and diode array detection. Sample preparation includes deproteinization with papain and purification in a polyamide column. The relative standard deviation for repeated determinations of carminic acid in a commercial strawberry-flavored yogurt was 3.0%. Recoveries of carminic acid added to a natural-flavored yogurt ranged from 87.2 to 95.3% with a mean of 90.2%. The method permits measurement of amounts as low as 0.10 mg/kg.
authors.affiliation: Universidad de Salamanca, Departamento de Química Analítica, Nutrición y Bromatología, España.
authors.forename: M
authors.initials: M
authors.lastname: Jalón
authors.forename: M J
authors.initials: MJ
authors.lastname: Peña
authors.forename: J C
authors.initials: JC
authors.lastname: Rivas
mesh_terms: D000880:Anthraquinones / Q000032:analysis*; D002329:Carmine / Q000031:analogs & derivatives / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003611:Dairy Products / Q000032:analysis*; D005505:Food Coloring Agents / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet; D015014:Yogurt / Q000032:analysis*
chemical_list: D000880:Anthraquinones; D005505:Food Coloring Agents; D002329:Carmine