Yamada S, Noda N, Mikami E, Hayakawa J, Yamada M
Aichi Prefectural Institute of Public Health, Nagoya, Japan.
J Assoc Off Anal Chem. 1989 Jan-Feb;72(1):48-51.
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.
已提出一种检测食品中紫胶色素的新方法。紫胶色素是一种天然色素添加剂，源自昆虫紫胶虫（紫胶蚧克尔）的分泌物。它用草酸甲醇从食品中提取，并用相同溶剂从Amberlite XAD - 2柱上洗脱。含紫胶色素的馏分用重氮甲烷处理以产生2种红橙色标记物。反应混合物中的标记物通过薄层色谱法和反相液相色谱法进行检测。
