EXTRACTION AND ANALYZE OF ANTHOCYANIC PIGMENTS FROM AMARANTH

Currently, the majority of food coloring used synthetic food dyes, many of which are according to human rights and health organizations in Europe are dangerous allergens. As the dye used to get a secure crop -amarant. The article describes the preparation of dye amaranth anthocyanins ethanol extraction (about 96%), followed by settling and filtration, concentration by distilling off ethanol under vacuum. The drawbacks of the traditional method of producing anthocyanin pigments from natural raw materials of vegetable dyed. The proposed new method of extraction of colorant is acid-free processing of the raw material source.

The application of heat treatment, which involves heat treatment, not to exceed 70°C. A study to determine the degree of stability of the studied dyes to the effects of temperature. A study of the effect of temperature on the spectral characteristics of the pigment in a different temperature range, as well as the dependence of Amaranth resistance to heat, which is dependent on the pH of the solution.

The pigment in a different temperature range, as well as the dependence of Amaranth resistance to heat, which is dependent on the pH of the solution. Investigation of the effect of temperature on the spectral characteristics of the pigment in the temperature range of 24 to 100°C reduction was observed absorption main peak intensity. With further increase in temperature to 120°C, red color of the solution disappeared completely. It found that at pH 7.0 Amaranth solution was more resistant to high temperatures in comparison with the solutions at pH 3.0 and 9.0, and also depending on the pH of the medium changed coloration. The dye obtained from amaranth leaves at pH below 4 is stable under heating (above 100°C), i.e. resistant, in acid gives the red color.

The author also studied the physico-chemical characteristics of the dye samples of amaranth, obtained from the dried ground plant parts. A study that the greatest number of extractive colored substances concentrated in the leaves of plants, and the smallest number is extracted from the stems of plants. Spend colored substances exit the analysis depending on the extraction medium, a comparison of the color characteristics of samples stained with the standard. The sample dyed extract isolated in an alkaline medium and has a negative value very different hue (AT is -16.41) and the total color difference is 17.90. The sample dyed extract isolated under acidic conditions in the color tone differs from the standard at 6.17, total color difference is 2.32. The main maximum absorbance of the three dyes is within the wavelength range 510-520 nm corresponds to red color solutions. The substantiation of receipt of anthocyanin pigments extracting ethanol from the plant amaranth, as well as the study of functional and technological properties of the dye in a variety of environments is given an offer by means of extraction with ethanol increases the content of dyes in anthocyanin dye.