Analysis of natural coloring matters in food. III. Application of methylation with diazomethane for the detection of lac color.
A new method has been proposed for detection of lac color in food. Lac color is a natural color additive derived from a secretion of the insect Coccus Laccae (Laccifer lacca Kerr). It is extracted from food with methanolic oxalic acid and eluted from a column of Amberlite XAD-2 with the same solvent. The fraction containing the lac color is treated with diazomethane to produce 2 reddish-orange markers. The marker species in the reaction mixture are detected by both thin-layer chromatography and reverse-phase liquid chromatography.
Yamada
S
S
Aichi Prefectural Institute of Public Health, Nagoya, Japan.
Noda
N
N
Mikami
E
E
Hayakawa
J
J
Yamada
M
M
D000818:Animals; D001391:Azo Compounds / Q000032:analysis*; D001628:Beverages / Q000032:analysis; D002417:Cattle; D002853:Chromatography, Liquid; D002855:Chromatography, Thin Layer; D003978:Diazomethane; D005504:Food Analysis; D005505:Food Coloring Agents / Q000032:analysis*; D005612:Freeze Drying; D007202:Indicators and Reagents; D008745:Methylation; D008892:Milk / Q000032:analysis; D011137:Polystyrenes; D013056:Spectrophotometry, Ultraviolet
D001391:Azo Compounds; D005505:Food Coloring Agents; D007202:Indicators and Reagents; D011137:Polystyrenes; C009765:lac dye; D003978:Diazomethane; C003771:Amberlite XAD-2 resin