Page 64 - Analytical method for food addtives

E160b: Annatto extracts 33

Reference 3 4 5 6 7

Detection nm 500 nm 435 with nm 40 bandwidth nm 493 nm 450 nm 460

% % B (0.4
Supelco LC-18 column, mobile phase % acetic acid (9:1) Hichrom RPB column, mobile phase: % A (acetonitrile) and 35 Supelco LC-18 column, mobile phase % aq acetic acid ODS column, mobile phase: A (phosphate buffer) B (acetonitrile), mL/min Capcell-Pak C18 column, mobile phase: acetonitrile–0.01 % trifluoroacetic acid a

Method conditions MeOH–2 65 aq acetic acid) MeOH and 6 gradient. Flow rate 1 mL/min 1

mL % acetic g sample taken µm µm % ºC. Sample extracts filtered through a

Sample preparation g crushed candy dissolved in 50 20 water. Annatto extracted into 0.5 acid in chloroform. 20 through extraction procedure Fig. 2. 3 Solvent extraction of annatto depends on formulation of annatto. Final extraction into methanol and filtered through a 0.2 membrane filter prior to analysis None specified g

Cheese, butter, margarine and Commercial formulations Annatto seeds

Matrix hard candy annatto Foods Cheese

Method HPLC HPLC HPLC HPLC HPLC
(b)