Purification of Food Color Red No. 106 (acid red) using pH-zone-refining counter-current chromatography

被引：46

作者：

Oka, H ^{[1
]}

Suzuki, M

Harada, KI

Iwaya, M

Fujii, K

Goto, T

Ito, Y

Matsumoto, H

Ito, Y

机构：

[1] Aichi Prefectural Inst Publ Hlth, Kita Ku, Nagoya, Aichi 4628576, Japan

[2] Meijo Univ, Fac Pharm, Tempa Ku, Nagoya, Aichi 4688503, Japan

[3] NHLBI, Biophys Chem Lab, NIH, Bethesda, MD 20892 USA

来源：

JOURNAL OF CHROMATOGRAPHY A | 2002年 / 946卷 / 1-2期

关键词：

counter-current chromatography; preparative chromatography; Food Color Red No. 106; acid red; dyes;

D O I：

10.1016/S0021-9673(01)01548-5

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

pH-Zone-refining counter-current chromatography was successfully applied to the separation of the main components of Food Color Red No. 106 (R-106, acid red, Color Index No. 45100). A 300-mg quantity of sample was separated using the following two-phase solvent system: n-butanol-water, 40 mM sulfuric acid in organic stationary phase and 30 mM ammonia in aqueous mobile phase. The obtained fractions were analyzed by high-performance liquid chromatography and fast atom bombardment mass spectrometry. The separation yielded 261.9 mg of main component of acid red with purity of 99.9%. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：157 / 162

页数：6

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