Liquid chromatographic separation of terpenoid pigments in foods and food products

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21 Citations (Scopus)


The newest achievements in the use of various liquid chromatographic techniques such as adsorption and reversed-phase thin-layer chromatography and HPLC employed for the separation and quantitative determination of terpenoid-based color substances in foods and food products are reviewed. The techniques applied for the analysis of individual pigments and pigments classes are surveyed and critically evaluated. Future trends in the separation and identification of pigments in foods and food products are delineated.

Original languageEnglish
Pages (from-to)119-137
Number of pages19
JournalJournal of Chromatography A
Issue number1-2
Publication statusPublished - Nov 30 2001



  • Carotenoids
  • Food analysis
  • Pigments
  • Reviews
  • Terpenoids

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

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