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Analytical method for Buddleja colorants in foods.

H Aoki1, N Kuze, T Ichi

  • 1San-Ei Gen F. F. I. Inc.: 1-1-11, Sanwa-cho, Toyonaka, Osaka 561-8588, Japan.

Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
|August 7, 2001
PubMed
Summary

Buddleja yellow colorant, approved in China, can be distinguished from other yellow colorants using phenylpropanoid glycosides like acteoside and poliumoside as markers. An HPLC method was developed to identify these natural food additives.

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Area of Science:

  • Food Science
  • Natural Products Chemistry
  • Analytical Chemistry

Background:

  • Buddleja yellow colorant from Buddleja officinalis Maxim. is a new natural food additive in China.
  • Distinguishing Buddleja yellow from other yellow colorants like those from Gardenia or Crocus is crucial for food authenticity.

Purpose of the Study:

  • To identify and validate marker substances for Buddleja yellow colorant.
  • To develop an analytical method for distinguishing Buddleja yellow colorant from other natural yellow colorants.

Main Methods:

  • Isolation of phenylpropanoid glycosides (acteoside and poliumoside) from Buddleja yellow colorant.
  • High-Performance Liquid Chromatography (HPLC) with photodiode array and mass spectrometry for analysis.
  • Comparative analysis with yellow colorants from Gardenia jasminoides and Crocus sativus.

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Main Results:

  • Acteoside and poliumoside were identified as marker substances for Buddleja yellow colorant.
  • Poliumoside was detected in Buddleja officinalis Maxim. for the first time.
  • Phenylpropanoid glycosides were absent in Gardenia and Crocus yellow colorants, which contain crocetin derivatives.

Conclusions:

  • Phenylpropanoid glycosides serve as reliable markers to distinguish Buddleja yellow colorant.
  • An HPLC method using these markers can differentiate Buddleja yellow from crocetin-based yellow colorants in food products.