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KMID : 0380619940260020157
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 2 p.157 ~ p.161
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Stability of Naphthoquinone Pigments Isolated from the Roots of Lithospermum erythrorhizon by Various Sugars and Acids
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Abstract
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The pigments of acetylshikonin and isobutylshikonin isolated from the roots of Lithospermum erythrorhizon were determined over a period of storage for their stabilities intluenced 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.
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