Four commercial natural colorants – red cabbage, Monascus, paprika, and lac – were analyzed using ESI and APCI-LC/MS. The MS data provided molecular weight information and some structural information for the major components in these pigments.
The document details an analytical study performed by Yokogawa Analytical Systems, Inc. to identify major pigments in four commercial natural colorants: red cabbage, Monascus, paprika, and lac. The analysis utilized Liquid Chromatography/Mass Spectrometry (LC/MS) systems equipped with either Electrospray Ionization (ESI) or Atmospheric Pressure Chemical Ionization (APCI) sources.
Specific operating conditions for the Agilent 1100 Series binary pump system are provided for each colorant. The note presents chromatograms and mass spectra data, identifying specific molecular structures such as cyanidin derivatives in red cabbage, Monascus pigments like rubropunctatin, capsanthin esters in paprika, and laccaic acids in lac.
The study used an Agilent 1100 Series binary pump, thermostatted column compartment, vacuum degasser, autosampler, and LC/MSD.
Complete system control and data handling were performed using the Agilent ChemStation for LC/MS.
An Inertsil ODS3, 250 mm x 2.4mm, 5 um column was used.