SUMMARY— The melting point and
1
1%
cm‐values of a‐bixin, β‐bixin, and a‐norbixin were determined and the stability of a‐bixin examined under different conditions. The total pigment content of butter colors was determined. a‐Bixin was the principal pigment; in addition, at least eight different pigments were present. The content of a‐ and β‐bixin in butter colors was also determined. Because of complex formation of bixin and norbixin with a yellow pigment, the simple chromatographic method became rather laborious. This complex formation did not occur in the annatto suspensions in oil and fat. These preparations were more concentrated, while the amount of decomposition products of a‐bixin was relatively slight. The stability of the pigments in butter colors appeared to be great. Investigation of annatto cheese colors showed that these extracts contain at least seven color components. The total amount of red pigment and the principal pigment a‐norbixin were determined.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.