PURIFICATION OF PHYTOLACCANIN (BETANIN) BY REMOVAL OF PHYTOLACCATOXIN FROM PHYTOLACCA-AMERICANA

被引：4

作者：

DRIVER, MG ^{[1
]}

FRANCIS, FJ ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,AMHERST,MA 01003

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03826.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The red‐violet pigment that occurs abundantly in nature as a beta‐cyanin‐betaxanthin complex in pokeberries (Phytolacca americana) may have potential as a food colorant. However, the berries of this plant contain a toxic saponin which must be removed prior to consideration of the pigment as a food colorant. A method involving butanol, acetone and ethyl ether was devised for the solvent extraction of the saponins from the pokeberries and/or beets (Beta vulgaris). The method was found to be effective for the isolation and purification of phytolaccanin and/or betanin pigments. As much as 97 per cent of the saponins were removed. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：521 / 523

页数：3

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