한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권2호
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- Pages.152-156
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- 1994
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- 0367-6293(pISSN)
자근(紫根)으로부터 분리한 Naphthoquinone류 색소의 pH 안정성 및 관능검사
Stability and Sensory Evaluation of Naphthoquinone Pigments from the Roots of Lithospermum erythrorhizon
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Chung, Mi-Sook
(Department of Foods and Nutrition, Duksung Women's University) ;
- Lee, Mie-Soon (Department of Foods and Nutrition, Duksung Women's University)
- 발행 : 1994.04.01
초록
우리나라에 자생하는 야생 식용식물자원 개발의 일환으로 예로부터 사용되어온 천연 착색료인 자근(紫根)(Lithospermum erythrorhizon)의 색소 연구를 시도하였다. 자근을 n-hexane으로 추출한 후 column chromatography하여 융점측정과 IR 및
The purplish red pigment from the roots of Lithospermum erythrorhizon, a Korean edible wild plant, has been investigated concerning it's value as a natural colorant for Korean traditional foods. An attempt was made to isolate pigments and define their characteristics. Two compounds of isobutylshikonin and acetylshikonin were identified by melting point determination and spectra of UV, IR, and