Chemistry of Natural Compounds

, Volume 34, Issue 1, pp 42–43 | Cite as

Pigment components of Amaranthaceae

  • M. T. Turakhozhaev
  • M. A. Khodzhaeva
  • T. D. Kasymova
  • M. A. Abduazimova
Article

Abstract

Water-soluble pigments have been isolated from the epigeal parts of some Amaranthaceae species. A method for their production has been developed and the amounts of the main coloring substances in them have been determined. Protein components have been isolated by the subsequent treatment of the residual raw material, and their amino acid compositions have been determined.

Keywords

Organic Chemistry Acid Composition Amino Acid Composition Subsequent Treatment Protein Component 

References

  1. 1.
    R. Becker and E. I. Wheeler, J. Food Sci.,46, 1175 (1982).Google Scholar
  2. 2.
    F. W. Martin and I. Telek, Vegetables for the Hot, Humid Tropics. Part 6:Amaranthus andCelosia USDA, New Orleans (1979).Google Scholar
  3. 3.
    T. V. Chernenko, M. A. Khodzhaeva, A. I. Glushenkova, and M. T. Turakhozhaev, Khim. Prir. Soedin., 797 (1997).Google Scholar
  4. 4.
    M. A. Kasumov, Pishch. Prom-st, No. 12, 75 (1991).Google Scholar
  5. 5.
    Yu. G. Sporikova and É. P. Shaftan, Inventors' Certificate 187192; Byull. Izobret., No. 20 (1966).Google Scholar
  6. 6.
    S. A. Salikhov, Dye Plants for the Food Industry [in Russian], Fan, Tashkent (1985).Google Scholar
  7. 7.
    M. K. Gil'manov, O. V. Fursov, and A. P. Frantsev, Methods of Purifying and Studying Plant Enzymes [in Russian], Nauka, Alma-Ata (1981).Google Scholar
  8. 8.
    I. M. Skurikhin and A. P. Nechaev, All About Food from a Chemist's Point of View [in Russian], Vysshaya Shkola, Moscow (1991).Google Scholar

Copyright information

© Plenum Publishing Corporation 1998

Authors and Affiliations

  • M. T. Turakhozhaev
  • M. A. Khodzhaeva
  • T. D. Kasymova
  • M. A. Abduazimova

There are no affiliations available

Personalised recommendations