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Quantitative Determination of Colorants in Dried Shrimp and Shrimp Paste Using Ion-Exchange Extraction and High Performance Liquid Chromatography 1.

A method is proposed for extraction of colorants from proteinous foods (dried shrimp and shrimp paste) and for their determination by high performance liquid chromatography (HPLC). Water-soluble colors were extracted by liquid-liquid partition with the aid of a liquid anion exchange resin (Amberlite LA-2) after elution with an ethanol-ammonia mixture from the sample, where colors were released from protein. Colors were then re-extracted from the resin layer into an aqueous solution, followed by HPLC determination. The HPLC conditions using a reverse-phase partition type column (Zorbax C8) and ammonium acetate as eluant, were acceptable for various kinds of colorants. The proposed method gave recovery values of more than 62.0% for color at 100 ppm and of more than 76.0% for color at 1,000 ppm; an actual survey of colorants was carried out for 44 samples.