Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Red Pigments Separated from Flower of Korean Cockscomb by Agarose Gel Electrophoresis

Lee, K.A.;Lee, S.Y.;Woo, S.J.;Jo, J.S.;Byun, S.M.

  • Published : 1992.06.30

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Abstract

A simple and efficient method for the purification of betacyanins on agarose gels was developed. Individual pigment components of Korean cockscomb flowers were well separated by preparative agarose gel electrophoresis. The method was capable of separating the betacyanins of cockscomb flowers from those of red beets in a mixture of the two. The red pigment content of dried cockscomb flower ranged between 3 and 5%.

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References

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