Separation of the Pigment of an Amaranth 英文参考文献.docVIP

566 Molecules 2000, 5 Separation of the Pigment of an Amaranth Gladis Ester Scoles, Silvia Haydeé Pattacini and Guillermo Federico Covas Chair of Organic Chemistry , Chemistry Department , College of Exact and Natural Science , National University of La Pampa. Santa Rosa, La Pampa, Argentina E-mail : scolesg@exactas.unlpam.edu.ar Abstract: It is known that current quality requirements require the utilization of natural col- orants in the foods. The objective of the present work is to extract the pigment amaranthus from fresh leaves of Amaranthus hypochondriacus L. cv Don Pedro to characterize it through spectroscopic techniques, to be used as natural colorants. Introduction Historically, the tinted amaranth has been used to extract the coloring matter, which is soluble in water and was used for the dyeing of drinks, food and other products in Mexico, Bolivia and Ecuador (Sauer, 1950). In India and Mexico the women used the amaranth juice as facial rouge ( Ruxton, 1861). The obtainment of coloring matter based on natural products is of considerable importance since the United States have banned the use of synthetic coloring in foods. Thus, the tinted amaranth is of inter- est due to the fact that dyes for food which are not artificial are needed. The typical pigment of the tinted amaranth is called “amaranthine”; it belongs to the group of the betacyanines (Mabry and Dreiding, 1968) and was identified as 5-0-[-2-0-( β-D – glycopyranosylu- ronic acid) β-D- glucopyranoside] of the betanidine (Piatelli et al. 1964) and (Piatelli and Minale, 1966), the betanine have been used as colorants in many types of food ( Von Elbe,1977). The factors which affect the stability of the pigment are pH, temperature, light, oxygen, activity in water (von Elbe et al. 1974. Sapers and Hornstein, 1979. Pasch and von Elbe, 1979. Sttoe and von Elbe, 1982). The amaranth studied, Amaranthus hypochondriac