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KMID : 0665419920070010019
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Korean Journal of Food Culture
1992 Volume.7 No. 1 p.19 ~ p.23
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Studies on the standard method of Jindo Hongju pigments
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Abstract
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Jindo Hongju is a traditional liquor in Jindo island of Korea. The characteristics of Hongju are its unique flavour by fermetation and red color of gromwell(Lithospermum erythrorhizon) root. However, the evaluation of red pigment is different from one manufactures to other manufatures and from place to place, also the standard method is not established.
An attempt has made to compare the quality of gromwell root from different places and to standardize the extracting method.
The results obtained from this study are summerized as follow, The chemical properties and composition of gromwell root from Jindo and other areas were compared. There were no difference among the samples in moisture content, content of naphtoquinone derivatives and absoption spectra. These results indicate that the pigments from Jindo and other region products seems to be the same quality. For efficient extraction of gromwell pigment, more than 40% ethanol as solvent and at least 10 hours extraction time was required. According to the visual test for Hongju pigment, the most preferable color was that it shows absorbance of 1.0 (contents of shikonin was 3.90 ㎎/45% EtOH 20 ㎖). From this visual test it can be proposed that the may be applied absorbance at 1.0 for the quality control of pigment.
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