Journal of Food Science · 1981 · 20 citations · 9 references
AgricultureBiochemistryFood ScienceChromatographic AnalysisFood AnalysisPlant BiochemistryChromatographic Food AnalysisColor AnalysisColor ChemistryFood PigmentsPigment AnalysisAnthocyanin ChemistryHigh-performance Liquid ChromatographyPh DependencePigment CharacterizationPigment Content EstimationPigment PurificationPigment Quality Control
ABSTRACT Quantitative data for betacyanins determined by a spectrophotometric method and a high performance liquid chromatography (HPLC) method were compared. Pigment solutions at pH 4.0, 5.0 and 6.0 were heat treated under a nitrogen atmosphere and analyzed for pigment losses at appropriate intervals. Fresh, blanched and canned beets were measured for pigment content by the two methods. Quantitative determinations of pigment in all purified or undegraded samples compared well when analyzed by either method. Discrepancies between results of the two procedures occurred and increased up to 15% with extended heat treatment of the pigment. The differences were: attributed to formation of degradation products or interfering substances. Of the two, the HPLC method is preferred when interfering substances are present.
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