Assay of Apocarotenal and Canthaxanthin in Foods

Methods are presented for determining the carotenoids β-apo-8′-carotenaI and canthaxanthin in foods to which they have been added as colorants. They are extracted by blending or by shaking with appropriate solvents, depending on the nature of the sample, and are separated from naturally occurring pigments and other added coloring agents by selective solvent extraction and/or column chromatography. Concentration is measured by spectrophotometric reading at the absorption maximum after the system is brought to isomerization equilibrium by treatment with iodine solution. Thin layer chromatographic procedures are described for confirming the identities and completeness of separation of the carotenoids.