Process Optimization for the Production of Natural Food Colors: I. Extraction of carthamin from safflower (Carthamus tinctorius L.)

Hong, Sung-Hyun; Park, Seung-Hwan; Ma, Sang-Dong; Baik, Young-Sook; Hahn, Tae-Ryong; Chung, In-Sik

doi:10.13050/foodengprog.1997.1.2.98

Food Eng. Prog. 1997; 1(2):98-102

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.2.98

Article

천연 식용 색소 생산 공정의 최적화: I. 잇꽃(Carthamus tinctorius L.)으로 부터 carthamin의 추출

홍성현¹, 박승환¹, 마상동¹, 백영숙², 한태룡¹, 정인식¹^,^*

Process Optimization for the Production of Natural Food Colors: I. Extraction of carthamin from safflower (Carthamus tinctorius L.)

Sung-Hyun Hong¹, Seung-Hwan Park¹, Sang-Dong Ma¹, Young-Sook Baik², Tae-Ryong Hahn¹, In-Sik Chung¹^,^*

Author Information & Copyright ▼

¹경회대학교 유전공학과 및 유전공학연구소

²경회대학교 화학과

¹Department and Institute Genetic Engineering, Kyung Hee University

²Department of Chemistry, Kyung Hee University

^*Corresponding author: In-Sik Chung, Department of Genetic Engineering, Kyung Hee University, Suwon 449-701, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 1997