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[Structural analysis of unknown dyes detected in hajikami (ginger pickled in vinegar)].
Shokuhin Eiseigaku Zasshi ; 46(3): 93-8, 2005 Jun.
Artigo em Japonês | MEDLINE | ID: mdl-16042295
Hajikami (ginger pickled in vinegar) is often used as a relish for grilled fish, and it often contains coloring agents. We detected Rose Bengal (R105) and two unknown dyes in some Hajikami by thin layer chromatography. In this study, we tried to characterize these unknown dyes by HPLC with photodiode array detection (PDA-HPLC), liquid chromatography/mass spectrometry (LC/MS) and nuclear magnetic resonance (NMR). PDA-HPLC analysis showed that the spectra of the unknown dyes resembled that of R105, suggesting the molecular structures of these two dyes are similar to that of R105. Furthermore, LC/MS analysis suggested that the these dyes are R105 in which one or two iodines are replaced by hydrogen. Finally, the two dyes were determined by 1H-NMR and 13C-NMR to be 4,5,6,7-tetrachloro-3',6'-dihydroxy-2',7'-diiodo spiro[isobenzofuran- 1 (3H),9'-[9H]xanthen]-3-one disodium salt and 4,5,6,7-tetrachloro-3',6'-dihydroxy-2',7'-diiodo spiro[isobenzofuran-1(3H),9'[9H]xanthen]-3-one disodium salt.





Coleções: Bases de dados internacionais Base de dados: MEDLINE Assunto principal: Gengibre / Corantes / Análise de Alimentos Idioma: Japonês Revista: Shokuhin Eiseigaku Zasshi Ano de publicação: 2005 Tipo de documento: Artigo País de afiliação: Japão