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AN HPLC METHOD FOR THE ANALYSIS OF PAPRIKA COLOR IN FOOD USING CAPSANTHIN AS AN INDICATOR

In the present study, an HPLC method for the analysis of paprika color in food using capasanthin as an indicator was developed. Paprika color was extracted from food samples with ether, and after the extract was evaporated, the residue was dissolved in methanol, to which 5% sodium hydroxide–methanol solution was then added. The resultant mixture was occasionally stirred, then allowed to stand for 24 hours at room temperature in a tightly sealed container kept away from light. Subsequently, distilled water was added and the pH of the mixture was adjusted to be 4.5 or less using hydrochloric acid. It was then purified with a C18 cartridge before being subjected to the HPLC analysis. The HPLC conditions were as follows: column, TOSOH TSK gel ODS-80Ts (5 μm, 4.6 × 150 mm); column temperature, 40°C; mobile phase, acetonitrile–water (3:1); flow rate, 0.8mL/min; detection wavelength, 460nm. According to the present method, the average recoveries of the paprika color when the fortified concentrations were 0.25, 0.50, and 1.00 mg/g were over 81.9% from sherbet, over 81.4% from snack foods, and over 85.1% from pickles. The coefficients of variation were 8.1% or less. Thirty-two samples from commercially available foods, such as sherbet that had a label stating the use of paprika color were analysed, and the detected capsanthin concentrations ranged from 0.04 to 27.30 μg/g.