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A method for analysis of red cabbage colors in processed foods has been developed using high performance liquid chromatography with photodiode array detection-mass spectrophotometry (PDA-LC-MS). The beverages were simply diluted with water. The red cabbage colors were extracted from the jellies with hot water, cleaned up using a C18 cartridge and injected into the PDA-LC-MS system to carry out determination and identification simultaneously. The recoveries of red cabbage colors from laboratory-prepared beverage and jelly were 90.0 and 55.5%, respectively. The detection limit of the total colors was 5μg/g calculated as cyanidin 3-glucoside. Processed beverage and jelly were analyzed by this method, and the red cabbage colors in the samples were identified and determined successfully.
Shimizu et al. (1997) studied this question.