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

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

Previous Articles Next Articles

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. 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

Abstract

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

ZHANG Xiao-Ling, YANG Qiao, WU Wen-Hui, LU Hong-Juan, NI Wu-Zhong. New Method for Quantitative Analysis of Melanin in Foods by Capillary Chromatography[J]. FOOD SCIENCE, 2008, 29(6): 372-375 https://doi.org/

[1]	LIU Xin, LIU Zhengfang, FU Yu, ZHANG Yuhao, FENG Xin, LI Jiawei, ZHANG Xibei, HAN Lihua. Effects of Different Drying Methods on Quality Attributes and Volatile Flavor Compounds of Pleurotus geesteranus Extracts [J]. FOOD SCIENCE, 2026, 47(9): 270-280.
[2]	HUAN Yufei, LIU Ruitong, JIAO Yingxue, WANG Jiaying, ZHANG Zhisheng, ZHAO Kaixuan. Construction of Skin Collagen Film and Its Application in Food Packaging [J]. FOOD SCIENCE, 2026, 47(9): 380-390.
[3]	SUI Xiaonan, CAO Zichen, LI Xiaoqian, LAN Tian. Advances in Structural Modulation of Functional Food Proteins: Mechanisms, Strategies, and Future Trends [J]. FOOD SCIENCE, 2026, 47(8): 1-18.
[4]	LIU Fuguo, DAI Chenlin, ZHANG Guiyu, YUAN Yuzhe, LIU Yike, ZHAO Rui, WANG Meihan, SONG Yaqi, LIU Xuebo. Perspectives on Future Foods for Sustainability and Nutritional Health [J]. FOOD SCIENCE, 2026, 47(7): 1-19.
[5]	ZHANG Shou’en, HUANG Guiying, LIU Qiaoyu, ZHANG Yuanhong, ZENG Xiaofang, CHEN Weibo, CHEN Bangsheng. Establishment of Sensory Analysis Method for Taste Attributes of Salt-Baked Pigeon [J]. FOOD SCIENCE, 2026, 47(7): 70-81.
[6]	TANG Baosha, WU Li, XIAO Zheng, ZHENG Zhipeng, CHEN Shouhui, LI Yibin. Effects of Rehydration Methods on the Quality and Water Mobility in Rehydrated Dried Tremella fuciformis [J]. FOOD SCIENCE, 2026, 47(6): 253-261.
[7]	ZHANG Kewei, HU Di, ZHAO Mi, YUAN Xin, DENG Tingting, CHEN Ying. Research Progress on Legal Supervision and Detection Technologies of Opium Poppy-Derived Ingredients in Foods [J]. FOOD SCIENCE, 2026, 47(6): 363-370.
[8]	QIU Yuzhen, LI Rui, ZHAO Qiaoli, WANG Zhuo, LIU Xiaofei, SONG Bingbing, ZHONG Saiyi. Construction and Controlled Release Performance of Tilapia Myofibrillar Protein/Chitosan Oligosaccharide Nanocomplexes for Encapsulation of Curcumin [J]. FOOD SCIENCE, 2026, 47(6): 12-22.
[9]	WANG Chunyan, LI Hui, YANG Chang, MA Hairan, WU Xiuying, FEI Yajun, REN Xiangdong, FENG Zhikuan, LI Hongliang. Functional Classification of Whey Protein Powder and Its Application in Pasteurized Fermented Milk [J]. FOOD SCIENCE, 2026, 47(6): 99-110.
[10]	TU Ran, LI Yan. Research Progress in Taste Mechanism and Debittering Technologies of Bitter Peptides [J]. FOOD SCIENCE, 2026, 47(5): 393-403.
[11]	SHI Huiling, AN Ning, ZHANG Xuan, YIN Xuefeng. A Review on Structural Characteristics and Application of Food-Derived Flavonoids in Functional Foods [J]. FOOD SCIENCE, 2026, 47(5): 422-433.
[12]	ZHU Xiuqing, WANG Zihan, HUANG Yuyang, GUO Ruqi, LIU Linlin, WANG Ying, ZHU Ying. Research Progress on Plant Protein-Based Emulsion Gels as Fat Substitutes [J]. FOOD SCIENCE, 2026, 47(4): 305-314.
[13]	JIANG Pengfei, GAO Haidong, XIAO Zuobing, SHI Guanying, ZHANG Le, ZHAO Lili, SHI Yuting, ZHANG Xuefeng, WANG Zhaogai. Effects of Different Drying Methods on Physicochemical Properties, Antioxidant Activity, and Volatile Components of Garlic [J]. FOOD SCIENCE, 2026, 47(3): 257-267.
[14]	HU Xinbo, YUAN Fei, LÜ Hongrui, CAI Jie, LI Tao, LI Hongna, ZHANG Yinghao, SUN Dongmei, YANG Yange. Recent Progress on Technologies for Diuretic Detection in Foods and Functional Foods [J]. FOOD SCIENCE, 2026, 47(3): 366-376.
[15]	XIAO Jie, LIU Junbin, WANG Yutang, LI Yunqi, WANG Wenbo. Frontiers in the Intelligent Construction of Shelf-Stable and Efficacy-Enhanced Delivery Systems for Functional Foods Empowered by Big Data and Machine Learning [J]. FOOD SCIENCE, 2026, 47(3): 1-12.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments