Browse > Article

Studies on the Rapid Discrimination of Yellow Pigments Colored on Yellow Croakers and Natural Yellow Pigment of Croakers  

Kim, Hee-Yun (Food Standard Division, Korea Food and Drug Administration)
Hong, Jin-Hwan (Food Standard Division, Korean Food and Drug Administration)
Kim, Dong-Sul (Food Standard Division, Korean Food and Drug Administration)
Han, Sang-Bae (Food Standard Division, Korean Food and Drug Administration)
Lee, Eun-Ju (Food Standard Division, Korean Food and Drug Administration)
Lee, Jeung-Seung (Food Standard Division, Korean Food and Drug Administration)
Kang, Kil-Jin (Food Standard Division, Korean Food and Drug Administration)
Chung, Hyung-Wook (Food Standard Division, Korean Food and Drug Administration)
Song, Kyung-Hee (Food Standard Division, Korean Food and Drug Administration)
Park, Hye-Kyung (Nutrition Division, Korean Food and Drug Administration)
Park, Jong-Seok (Food Microbiology Division, Korean Food and Drug Administration)
Kwon, Yong-Kwan (Natural Food Additives Division, Korea Food and Drug Administration)
Chin, Myung-Shik (International Trade & Information Office, Korea Food and Drug Administration)
Park, Hee-Ok (Department of Food and Nutrition, Chosun University)
Oh, Sae-Hwa (Applied & Engineering chemistry Division, Korean Research Institute of Chemical Technology)
Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung National University)
Lee, Chang-Kook (Marine & Policy Research Division, Korea Marine Institute)
Park, Hee-Yul (Korean Society of Ship Inspection & Technology)
Ha, Sang-Chul (Department of confectionery Decoration, Daegu Mirae College)
Jo, Jae-Sun (Department of Food Science and Technology, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 977-983 More about this Journal
Abstract
This study was performed to establish the precise and rapid method to distinguish croakers through the pigment analysis of colored imported white croakers for adultration. We surveyed the coloring behaviors, extraction test by water and organic solvent and using pigments such as targeting, curcumine, and azo dye products. The pigment of yellow croaker is not stained on wet cloth or tissue which is rubbed on epidermis of yellow croaker and was not eluted in water extraction test, while adulterated pigments were easily extracted by water and acetone, but edible diluted yellow, Yellow No. 4 and Yellow No. 5 were not extracted. Reactive pigment was detected easily by extraction with water and dispersed pigment was also detected by extraction test. As a result of discoloring characteristics of carotene having similar structure to yellow croaker and azo dye by oxidation and reduction, azo dyes were not discolored by oxidation with sodium percarbonate or peracetic acid but that were discolored by oxidation with Fenton reagent after 1hr and by hypochlorite promptly. On the other hand, carotenes were not discolored by sodium precarbonate and Fenton reagent but discolored by sodium hypochlorite after 2 hr and by peracetic acid promptly. Azo dyes were discolored by reduction with sodium hydrosulfite and sodium carbonate but carotenes were not discolored by these reagents. This discoloring test was applicable to detect adulterated pigments and other marine product.
Keywords
adulterated pigments; oxidation; reduction;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Sadaji, Y. and Harumi, O. Adoption of crocetin as an indicator compound for detection of gardenia yellow in food products (analysis of natural coloring matters in food. V). J. Food Hyg. Soc. Japan 37: 372-377 (1996)   DOI   ScienceOn
2 Cha, Y.J. and Park, D.C. Studies on the processing of low salt fermented sea foods, Bull. Korean Fish. Soc. 19: 529-536 (1986)
3 Sung, N.J., Lee, S.J. and Chung, M.J. The formation of N-nitrosamine in yellow corvenia during its processing, J. Food Hyg. Safety 12: 125-131 (1997)
4 Lee, E.H., Lee, J.S., Joo, D.S. Cho, S.Y., Choi, H.G., Kim, J.S., Cho, M.G. and Cho, D.J. Application of cold-osmotic dehydration method for Eetending the shelf life during frozen storage of filleted and salted fishes. Korean J. Food Sci. Technol. 29: 722-729 (1997)
5 Shim, K.H., Lee, J.H., Hai, Y.L., Choi, S.D., Seo, K.I. and Joo, O.S. Changes of organic acid contents on heating conditions of fishes. J. Korean Soc. Food Nutr. 23: 939-944 (1994)
6 Syukuko, K., Koichi, S., Kyoshiro, O. and Katsutaka, S. Qualitative analysis of a natural food color gardenia yellow in foods. Food Sanitation Res. 46: 73-82 (1996)
7 Naoki, N. and Sadaji, Y. Analysis of natural dye in foods. Determination of natural yellow dye from the fruits of gardenia by detecting geniposide. Eisei Kagaku 29: 7-12 (1983)   DOI
8 Lee, E.H. and Kim, S.H. Degradation of nucleotides and their related compounds in yellow corvenia, Pseudosciaena manchurica, muscle during 'Gulbi' processing. Bull. Nat'l Fish. Univ. Pusan (Nat'l Sci.) 14: 29-40 (1975)
9 Takahito, I. and Yutaka, H. Determination of a food colorant, gardenia yellow pigment, in processed foods with a high performance liquid chromatograph/photodiode-array detector/mass spectrometer system. J. Food Hyg. Soc. Japan 36: 482-189 (1995)   DOI   ScienceOn
10 Mieko, K. and Keiko, N. Chromatographic separation and determination of geniposide in commercial gardenia fmit extract color. J. Food Hyg. Soc. Japan 26: 517-523 (1984)
11 Shim, K.H., Lee, J.H., Ha, Y.L., Choi, J.S., Lee, Y.S. and Joo, O.S. Changes in contents of some taste compounds of fish meat by heating conditions, Korean J. Food Sci. Technol. 27: 199-204 (1995)
12 Lee, E.H., Sung, N.J., Ha, J.H, and Chung, S.Y. Changes free amino acids of yellow corvenia, Pseudosciaena manchurica, during Gulbi processing. Korean J. Food Sci. Technol. 8: 117-121 (1976)
13 Zhang, C.I., Yoo, Y.M., Kim, S.J. and Ahn, S.M. A study on fluctuations in biomass of small yellow croaker, Pseudosciaena polyactis, of Korea. Bull. Korean Fish. Soc. 25: 37-44 (1992)
14 Pyeun, J.H. and Lee, E.H. Microscopic observations of fat translocation in the tissue of yellow corvenia during salting and drying. Bull. Korean Fish. Soc. 1: 327-335 (1968)
15 Mieko, K. and Keiko, N. Natural yellow colors extracted from gardenia fruit (Gardenia jasminoides ELLIS) and colors found in commercial gardenia fruit extract color-analysis of natural yellow colors by high performance liquid chromatography. J. Food Hyg. Soc.Japan26: 150-158(1984)