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Capillary electrophoretic methods have been developed for the analysis of Monascus yellow pigments for food additives. Monascus yellow pigments were successfully separated by micellar electrokinetic chromatography (MEKC) with a 20 mM sodium dodecyl sulfate (SDS) solution containing 50 mM phosphate buffer, pH 7.0, and 20% acetonitorile or a 2.0% butyl acrylate/butyl methacrylate/methacrylic acid copolymer sodium salts (BBMA) solution containing 20 mM ammonium formate buffer, pH 7.0, and 10%doi:10.2116/analsci.13.571 fatcat:4dpqsbnghjbbrijx5qri4ffghq