Many natural food colorants are highly water soluble, and their separation
on a preparative scale still remains a challenge. The use of high-speed cou
ntercurrent chromatography (HSCCC) for the separation of anthocyanins from
red wine, betalains from red beet, carotenoids from Gardenia jasminoides, a
nd theaflavic acids from black tea is presented in this paper. Moreover, th
e purification of carminic acid using the pH-zone refining technique and th
e isolation of hydrophilic thearubigins from black tea by HSCCC is demonstr
ated. Isolated compounds can be used for quantification of colorants in foo
ds, for testing of physiological activities, as well, as for monitoring cha
nges that occur during the processing of foods.