title: Analysis of natural food pigments by capillary electrophoresis.
abstract: Lac, cochineal, safflower, gardenia, Monascus and elderberry pigments are used as food color additives in Japan. These natural pigments can be analyzed by capillary electrophoresis (CE). CE has several advantages over thin layer chromatography, gas chromatography and high-performance liquid chromatography, such as low capillary cost, reduced operating costs, small sample amounts, low production of waste materials and short analysis time. CE is shown to be a useful technique for the analysis of these natural food pigments and the pigments extracted from commercial food samples by solid-phase extraction method.
authors.affiliation: Yaegaki Technology Development Laboratories, Yaegaki Bio-industry, Inc., Himeji, Hyogo, Japan.
authors.forename: T
authors.initials: T
authors.lastname: Watanabe
authors.forename: S
authors.initials: S
authors.lastname: Terabe
mesh_terms: D019075:Electrophoresis, Capillary / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D010860:Pigments, Biological / Q000032:analysis*
chemical_list: D010860:Pigments, Biological