Page 60 - Analytical method for food addtives

E160b: Annatto extracts 31

5.3 Recommendations
Colorimetric methods and various HPLC methods have been developed for
specific foods but these methods require validation and further development to
adapt them for use with all relevant foodstuffs where annatto is permitted.

5.4 References

1 Pearson’s Composition and Analysis of Foods, 9 ed. Kirk R and Sawyer R, Longman
Scientific, Harlow (1989).
2 ‘AOAC Official Method 925.13. Coloring matter in macaroni products’, AOAC Official
Method of Analysis (2000) 32.5.15 p 55.
3 ‘Determination of annatto in high-fat dairy products, margarine and hard candy by
solvent extraction followed by high-performance liquid chromatography’, Lancaster
F E, Lawrence J F. Food Additives and Contaminants (1995) 12(1), 9–19.
4 ‘Analysis of annatto (Bixa orellana) food coloring formulations. 1. Determination of
coloring components and colored degradation products by high-performance liquid
chromatography with photodiode array detection’, Scotter M J, Wilson L A, Appleton
G P, Castle L. Journal of Agricultural and Food Chemistry. (1998) 46(3), 1031–1038.
5 ‘High-performance liquid chromatographic separation of carminic acid, alpha- and beta-
bixin and alpha- and beta-norbixin, and the determination of carminic acid in foods’,
Lancaster F E, Lawrence J F. Journal of Chromatography A. (1996) 732(2), 394–398.
6 ‘Identification of natural dyes added to food products’, Tricard C, Cazabeil J M, Medina
B. Sciences Des Aliments (1998) 18(1), 25–40. [French]
7 ‘Supercritical fluid carbon dioxide extraction of annatto seeds and quantification of
trans-bixin by high pressure liquid chromatography’, Anderson S G, Nair M G, Chandra
A, Morrison E. Phytochemical Analysis (1997) 8(5), 247–249.
8 ‘Analysis of turmeric oleoresin, gardenia yellow and annatto extract in foods using
reversed-phase thin layer chromatography/scanning densitometry’, Ozeki L, Ueno E, Ito
Y, Hayashi T, Itakura Y, Yamada S, Matsumoto H, Ito T, Maruyama T, Tsuruta M,
Miyazawa T. Journal of the Food Hygienic Society of Japan (2000) 41(6), 347–352.
[Japanese]
9 Validation of Enforcement Methods Service (VEMS) Method 0240: TLC method for
colours, annatto and curcumin in foods, general.
10 ‘Qualitative and semiquantitative analysis of annatto and its content in food additives by
photoacoustic spectrometry’, Hass U, Vinha C A. Analyst (1995) 120(2), 351–354.