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By Roger Wood, Lucy Foster, Andrew Damant, Pauline Key

Textual content addresses 26 significant ingredients and reports present examine to set up the simplest on hand equipment and the way they need to be used. presents tips on top perform and destiny study. For researchers within the foodstuff undefined. comprises index.

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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.

Extraction Transfer the air-dried de-fatted sample to centrifuge tube. 0. Add 100 mg α-amylase and incubate at 40 ºC for 2 h in a shaking water bath or by regular manual shaking. 1 mol/L cetylpyridinium chloride in water, mix and add 10 mL of water-saturated n-butanol. Shake vigorously for 10 min on mechanical shaker. Centrifuge at 1000 g for 10 min. If a gel forms in the upper organic layer, add 2 mL water-saturated n-butanol and gently stir into the upper layer, with a glass rod, until emulsion breaks.

After a few hours the paper is stained brown in the presence of annatto and turns pink on the addition of a drop of stannous chloride solution. In butter, annatto can be detected by the following method: divide an ethereal solution of isolated butterfat into two tubes. To one tube (A) is added 1–2 mL hydrochloric acid (1+1) and to (B) 1–2 mL 10 % sodium hydroxide solution. 1 There are several methods published for the determination of annatto in foodstuffs. 1,2 More recently HPLC,2–7 TLC8,9 and photoacoustic spectrometry (PAS)10 methods have been developed.

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