Studies on the Yellow Pigment Produced by Monascus SP. CS-2 Part II Isolation and Preparation of Yellow Pigment.

Monascus SP.가 생산하는 황색색소에 관한 연구 제2보 황색 색소의 분리 및 정제

  • Kim, Hyun-Soo (Foods Research and Development Center, Cheil Sugar Co.) ;
  • Jang, Wook (Foods Research and Development Center, Cheil Sugar Co.) ;
  • Lee, Hee-In (Foods Research and Development Center, Cheil Sugar Co.) ;
  • Bae, Jong-Chan (Foods Research and Development Center, Cheil Sugar Co.) ;
  • Yoo, Ju-Hyun (Department of Food Engineering Yonsei Univ.)
  • 김현수 (제일제당(주) 식품연구소) ;
  • 장욱 (제일제당(주) 식품연구소) ;
  • 이희인 (제일제당(주) 식품연구소) ;
  • 배종찬 (제일제당(주) 식품연구소) ;
  • 유주현 (연세대학교 식품공학과)
  • Published : 1980.09.01

Abstract

Yellow pigments were extracted with mixture of 60% -ethanol and petroleum ether (1 : 2) by method of partition chromatography in petroleum ether phase. The absorption curve of yellow pigments solution exhibits maximum peak at wave length range of 394-403um. By thin layer chromatography yellow pigments preparation were found to consists of monascin(yellow), monascidin A (pale yellow) and one unknown (orange-yellow) compound. Isolated fat soluble yellow pigments were changed to water soluble by N-KOH (adjust pH 9). The resulted product obtained were yellow pigments of K-salt complex.

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