67C-14 |
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S.-J. JANG1, J.-Y. Seo, D.-J. Kim, S. Ha, K.-R. Yoon, J.-S. Park6, Y.-K. Kwon6, Y.-M. Jang6, D.-S. Lee6, and K.-H. Park. (1) Department of Food Science and Technology, Chung-Ang University, 72-1 Naeri Daedug, Ansung, 456-756, South Korea, (2) Div. of Natural Food Additives, Korea Food & Drug Administration, 5 Nokbun-dong Eunpyung-gu, Seoul, 122-704, South Korea Safflower pigments are food additives used as natural colorants. Nevertheless, analytical methods of these pigments are not well established to identify and quantify. Therefore, the purpose of this work was to establish appropriate analytical methods in order to isolate and identify safflower pigments from foods. The effects of solvent type, temperature and time were evaluated on the extraction of yellow and red pigments from Carthamus tinctorius L. Open column chromatography and preparative-HPLC were used for the isolation and purification of these compounds. For the analysis of safflower pigment in foods, liquid chromatographic separation with a Merck C18 reverse-phase column was carried out using water and methanol. Also an extraction method of both yellow and red pigments simultaneously was examined. UV/Vis spectrum of the yellow and red pigments showed ¥ëmax at 403 and 529 nm, respectively. When they existed in the same solution, they showed the two wavelengths independently. The absorbance of extracts did not change with different conditions of time and temperature. The efficiency of different solvents was also similar, but extraction with 100% methanol showed very low extraction rate. The red pigments were isolated from yellow and then purified. The yellow pigments were subdivided into 5 fractions and safflower yellow A/B were purified respectively in fraction 4 and 5 through prep-HPLC. The artificial pigments of yellow and red were not overlapped with safflower pigments in the food matrix. Yellow and red pigments extracted by an alkali solvent existed at the same extract. For the extraction of yellow and red pigments, the most suitable solvent was the saturated Na2CO3 in 50% methanol, and acidification solution was 0.5M citric acid in methanol. Therefore, these results suggest that it is possible to extract these two pigments simultaneously, and then to isolate and purify each pigment.
Session 67C, Food Chemistry: Food analysis, irradiation and toxicology
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