Method
of Isolation
& Identification
of Carthamin
in Safflower.
Application's
Perspectives
in Russian
Food
Products
Rudometova N.V., Pasovskij A.P., Blohina E. A.
Abstract
Carthamin and yellow pigments were extracted from safflower florets of different colors (from yellow to red) and were identified by using thin-layer chromatography and spectrophotometry. It was shown that safflower flowers contain carthamin and yellow pigments in different proportions depending on the color of the flower. Because these dyes are natural, they are potentially useful for dying different food products in cases where other synthetic dyes are undesirable as an additive.
Key words: thin-layer chromatography, spectrophotometry, food dye