Stability of Naphthoquinone Pigments Isolated from the Roots of Lithospermum erythrorhizon by Various Sugars and Acids

자근(紫根)으로부터 분리한 Naphthoquinone류 색소의 당(糖) 및 산(酸)에 대한 안정성

  • Chung, Mi-Sook (Department of Foods and Nutrition, Duksung Women's University) ;
  • Lee, Mie-Soon (Department of Foods and Nutrition, Duksung Women's University)
  • 정미숙 (덕성여자대학교 식품영양학과) ;
  • 이미순 (덕성여자대학교 식품영양학과)
  • Published : 1994.04.01

Abstract

The pigments of acetylshikonin and isobutylshikonin isolated from the roots of Lithospermum erythrorhizon were determined over a period of storage for their stabilities influenced by mono- and disaccharides and acids. In general. sugars and acids caused an increase in stability of acetylshikonin at the various concentrations. These studies indicated that acetylshikonin and isobutylshikonin can be used in foods as the natural colorant under selected conditions.

Keywords

naphthoquinone;acetylshikonin;isobutylshikonin;stability;sugar;acid