Turujman S A, Wamer W G, Wei R R, Albert R H
U.S. Food and Drug Administration, Office of Cosmetics and Colors, Washington, DC 20204, USA.
J AOAC Int. 1997 May-Jun;80(3):622-32.
Analytical methods are needed to determine the presence of color additives in fish. We report a liquid chromatographic (LC) method developed to identify the synthetic form of the color additive astaxanthin in salmon, based on differences in the relative ratios of the configurational isomers of astaxanthin. The distributions of configurational isomers of astaxanthin in the flesh of wild Atlantic and wild Pacific salmon are similar, but significantly different from that in aquacultured salmon. Astaxanthin is extracted from the flesh of salmon, passed through a silica gel Sep-Pak cartridge, and analyzed directly by LC on a Pirkle covalent L-leucine column. No derivatization of the astaxanthin is required-an important advantage of our approach, which is a modification of our previously described method. This method can be used to distinguish between aquacultured and wild salmon. The method has general applicability and can also be used to identify astaxanthins derived from other sources such as Phaffia yeast and Haematococcus pluvialis algae.
需要分析方法来确定鱼类中是否存在色素添加剂。我们报告了一种液相色谱（LC）方法，该方法基于虾青素构型异构体相对比例的差异，用于鉴定鲑鱼中合成形式的色素添加剂虾青素。野生大西洋鲑和野生太平洋鲑鱼肉中虾青素构型异构体的分布相似，但与养殖鲑鱼中的分布显著不同。虾青素从鲑鱼肉中提取，通过硅胶Sep-Pak柱，然后直接在Pirkle共价L-亮氨酸柱上进行LC分析。无需对虾青素进行衍生化——这是我们方法的一个重要优点，该方法是对我们之前描述的方法的改进。此方法可用于区分养殖鲑鱼和野生鲑鱼。该方法具有普遍适用性，还可用于鉴定来自其他来源（如法夫酵母和雨生红球藻）的虾青素。
