| 摘要 |
PURPOSE:To obtain a natural colorant having excellent color tone, by adjusting the pH of the juice of vegetables containing chromoproteins with an acid, separating the chromoproteins precipitated from the juice, freezing slowly, thawing in water, and separating and drying the precipitate. CONSTITUTION:Juice of vegetables (root and leaf of carrot, leaf of radish, spinach, etc.) or pasture (e.g. alfalfa) containing chromoproteins is added with an edible acid such as acetic acid to adjust the pH of the juice to the isoelectric point of the chromoprotein. The resultant precipitate of the chromoprotein is separated, frozen slowly, and thawed in water. The produced precipitate is neutralized preferably with an alkali, washed with water, separated and dried to obtain the objective natural colorant.
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