PURIFICATION OF YELLOW PIGMENT FROM 'KUCHINASHI' (JAPANESE JASMINE)

摘要

PURPOSE:A yellow pigment solution extracted from fruits of KUCHINASHI is passed through a nonpolar porous polymer resin to effect the adsorption of the pigment, then iridoid glycosides and polyphenols are removed to obtain the titled yellow pigment free from changing to green as well as in color tone. CONSTITUTION:Fruits of KUCHINASHI are extracted with water or an aqueous solvent and the resultant yellow pigment solution is passed through a column filled with a nonpolar porous polymer resin to effect the adsorption of the yellow pigment, then the column is washed with water. Then, an alcohol such as ethanol is passed through to elute iridoid glycoside for removal. Then, the eluate is concentrated to remove the alcohol and passed through a resin that adsorbs only polyphenols, such as polyamide resin, to effect the separation of the polyphenols, thus giving the objective yellow pigments (crosin, crosetin). EFFECT:The product is free from change to green and to dull tone. USE:Coloring of chinese noodles.