Separation and Determination of Monascus Yellow Pigments for Food by Micellar Electrokinetic Chromatography
- 11 August 1997
- journal article
- Published by Springer Nature in Analytical Sciences
- Vol. 13 (4) , 571-575
- https://doi.org/10.2116/analsci.13.571
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Capillary electrophoresis of anthraquinone pigments for food.BUNSEKI KAGAKU, 1996
- Micellar electrokinetic chromatography—mass spectrometry using a high-molecular-mass surfactant on-line coupling with an electrospray ionization interfaceJournal of Chromatography A, 1995
- Micellar electrokinetic chromatography using high-molecular surfactants use of butyl acrylate-butyl methacrylate-methacrylic acid copolymers sodium salts as pseudo-stationary phasesJournal of Chromatography A, 1994
- Novel Natural Colorants from Monascus anka U-1HETEROCYCLES, 1992
- Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detectionJournal of Agricultural and Food Chemistry, 1990
- Electrokinetic separations with micellar solutions and open-tubular capillariesAnalytical Chemistry, 1984
- Determination of oil soluble natural dyes in foods by high performance liquid chromatography.BUNSEKI KAGAKU, 1984
- Zone electrophoresis in open-tubular glass capillariesAnalytical Chemistry, 1981
- Determination of Curcumin Content of Turmeric by High Performance Liquid ChromatographyYAKUGAKU ZASSHI, 1981
- Structure of monascorubrinTetrahedron, 1962