Traditional preparation method of “SASAIROBENI” rouge derived from fresh safflower flower heads and its improvement
Bibliographic Information
- Other Title
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- ベニバナ生花を原料とする口紅「笹色紅」の伝統的な製法とその改良
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Abstract
伝統的な方法を用いて山形産のベニバナ生花からその加工品である紅餅を作製した。市販の紅餅から紅色素（笹色紅）を抽出した。これらの結果から約 8000 輪の生花から 1 グラムの紅色素を取り出せるものと考えられる。
BENIMOCHI was processed from fresh flower heads of safflower produced in Yamagata Prefecture by a traditional method. SASAIROBENI rouge was extracted from the BENIMOCHI by combination the traditional method and the modified method. In the study, modern separation processes with membrane filter and centrifuge were newly added as the modified method. As the results, the BENIMOCHI of 4.5 g was obtained from the 100 flower heads, and the safflower red pigment of 0.26 g was obtained from the BENIMOCHI of 100 g. Therefore, it is expected that about 8000 flower heads are needed to produce the SASAIROBENI rouge of 1 g by these methods.
Journal
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- The Academic Reports, the Faculty of Engineering, Tokyo Polytechnic University
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The Academic Reports, the Faculty of Engineering, Tokyo Polytechnic University 41 (1), 86-89, 2018-12-25
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Details 詳細情報について
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- CRID
- 1050282677654194944
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- NII Article ID
- 120006546605
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- NII Book ID
- AN00159741
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- ISSN
- 03876055
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- Text Lang
- ja
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- Article Type
- departmental bulletin paper
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- Data Source
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- IRDB
- CiNii Articles
- KAKEN