Isolation of natural pigments by high speed CCC

Citation
A. Degenhardt et P. Winterhalter, Isolation of natural pigments by high speed CCC, J LIQ CHR R, 24(11-12), 2001, pp. 1745-1764
Citations number
30
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Chemistry & Analysis","Spectroscopy /Instrumentation/Analytical Sciences
Journal title
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
ISSN journal
1082-6076 → ACNP
Volume
24
Issue
11-12
Year of publication
2001
Pages
1745 - 1764
Database
ISI
SICI code
1082-6076(2001)24:11-12<1745:IONPBH>2.0.ZU;2-U
Abstract
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.