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Characterization of the principal colouring components of annatto using high performance liquid chromatography with
M J Scotter1, S A Thorpe, S L Reynolds
1Ministry of Agriculture, Fisheries and Food, Food Science Laboratory, Colney, Norwich, UK.
Food Additives and Contaminants
|May 1, 1994
Abstract:
The principal colouring components of the natural food colouring material annatto, the 9'-cis- and all-trans- isomers of bixin and norbixin, have been prepared in pure form. A reverse-phase HPLC method utilizing photodiode-array detection has been developed to enable their chromatographic and spectroscopic characterization. One minor component, a di-cis-isomer of norbixin has also been identified and characterized.