FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (6): 372-375.

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New Method for Quantitative Analysis of Melanin in Foods by Capillary Chromatography

 ZHANG  Xiao-Ling, YANG  Qiao, WU  Wen-Hui, LU  Hong-Juan, NI  Wu-Zhong   

  1. 1. State Key Laboratory of Environment Bioremediation and Ecosystem Health, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310029, China;2. Department of Biochemistry and Molecular Biology, Department of Basic Medicine, The Second Military Medical University, Shanghai 200433, China;3. College of Food Science and Technology, Shanghai Fisheries University, Shanghai 200090, China
  • Online:2008-06-15 Published:2011-08-26

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Abstract: In this work, the suitability of capillary chromatography for the quantitative analysis of melanin in foods was investigated. Various parameters affecting derivatization and separation were systematically studied. Under optimal conditions, the analytes could be separated within 15 min, and the relative standard deviations (RSD) of migration time and corrected peak areas were less than 4.7%. Compared with the conventional high-performance liquid chromatography (HPLC) method with electrochemical detection, the 100-fold improvements in sensitivity were achieved by applying LIF detection. As a preliminary application, this method has been successfully applied to the quantitative determination of melanin in four foods with the spiked recoveries in the range of 92%～97%.

Key words: melanin, capillary chromatography, method, foods