US EPA

1196217 

Journal Article 

DETERMINATION OF ANNATTO IN HIGH-FAT DAIRY-PRODUCTS, MARGARINE AND HARD CANDY BY SOLVENT-EXTRACTION FOLLOWED BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY 

Lancaster, FE; Lawrence, JF 

1995 

Yes 

Food Additives and Contaminants
ISSN: 0265-203X
EISSN: 1464-5122 

TAYLOR & FRANCIS LTD LONDON 

LONDON 

12 

1 

9-19 

English 

7758636 

10.1080/02652039509374274 

WOS:A1995QL74900002 

Utilizing solvents such as ethanolic aqueous ammonia, petroleum ether, hexane and chloroform, annatto components alpha- and beta-norbixin and alpha- and beta-bixin were extracted from cheese, butter, margarine and hard candy. After transferring the extract into a solution of aqueous acetic acid in methanol, bixin and norbixin were determined quantitatively using high-performance liquid chromatography (HPLC) and an absorbance detector set at 500 nm. Recovery of norbixin from spiked cheese samples averaged 92.6% over a range of 1 to 110 micrograms/g. Commercial cheese samples were found to contain 1.1-68.8 microgram/g total norbixin, and two samples also contained 5.1-5.6 micrograms/g total bixin. Samples of uncoloured butter were spiked with bixin and recovery averaged 93.2% over a range of 0.1 to 445 micrograms/g. Levels of 0.2 microgram/g total bixin and 0.91 microgram/g total norbixin were found in one commercial butter sample; the others contained trace levels of both compounds. Hard candies were prepared in the laboratory and recovery studies conducted. Recovery of norbixin averaged 88%. 

ANNATTO; BIXIN; NORBIXIN; FOOD COLOR; CHEESE; BUTTER; MARGARINE; HARD CANDY; HPLC